This crockpot version of a Southern classic makes life real easy. You toss it all in the slow cooker and let it do its thing—no need to babysit the stove.
The green beans get super tender, the bacon flavors soak through everything, and it all turns out warm, buttery, and full of smoky flavor.
It’s the kind of comfort food that works for holidays or a simple Sunday meal.
Why I Love This Recipe
This recipe brings me right back to big family meals at my aunt’s house. She always had a crockpot of green beans going on the counter next to a roast. No rush, no stress—just easy, real food that tasted amazing by dinnertime.
- It’s mostly hands-off—just dump, stir, and wait
- Perfect for potlucks or holiday sides
- Uses basic pantry and fridge staples
- Smells amazing as it cooks all day
Servings & Time
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 4–6 hours on low or 2–3 hours on high
- Total Time: About 6 hours
What You’ll Need
- 1 ½ pounds fresh green beans, trimmed
- 6 slices thick-cut bacon, chopped
- ½ onion, diced
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 tablespoon butter
- Salt and black pepper to taste
Pro Tips
- Use fresh green beans, not canned—they hold their shape and texture better
- Crisp the bacon before adding it for more flavor and less grease
- Keep the lid on the crockpot the whole time to trap moisture
- Stir halfway through if you’re around, but not required
- Finish with butter at the end for a glossy, rich touch
Tools You’ll Need
- Black oval crockpot (6-quart recommended)
- Skillet (for bacon)
- Cutting board
- Knife
- Measuring cup
- Slotted spoon
- Wooden spoon
Substitutions and Variations
- Swap bacon for smoked turkey or ham pieces
- Use vegetable broth for a meat-free version
- Add red pepper flakes if you like a little heat
- Throw in diced potatoes or carrots for a fuller side
Make Ahead Tips
- You can chop the bacon, onion, and garlic the night before
- Trim the green beans ahead and store in the fridge
- Cook the bacon the night before and refrigerate—it’ll still flavor the beans in the crockpot
Cooking Instructions
Step 1: Cook the Bacon
In a skillet over medium heat, cook 6 chopped slices of thick-cut bacon until crispy, about 8–10 minutes. Stir often so it cooks evenly. Use a slotted spoon to remove the bacon and set it aside. Save the bacon fat in the pan.
Step 2: Sauté Onion and Garlic
In the same skillet with the bacon fat, add ½ diced onion and 2 minced garlic cloves. Cook for 2–3 minutes until soft and fragrant, stirring so the garlic doesn’t burn.
Step 3: Add Ingredients to Crockpot
Add 1½ pounds of trimmed fresh green beans to the crockpot. Then pour in the sautéed onions and garlic, followed by the cooked bacon, ½ cup chicken broth, and a few pinches of salt and black pepper. Stir everything together gently.
Step 4: Slow Cook
Place the lid on the crockpot. Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the green beans are tender but not mushy.
Step 5: Finish with Butter
Once cooked, uncover and stir in 1 tablespoon butter. Taste and adjust seasoning with more salt and pepper if needed. Give it a gentle stir so the butter melts and coats everything.
Step 6: Serve
Scoop the green beans and bacon into a round serving bowl. Spoon some of the broth and bacon on top. Serve warm.
Leftovers and Storage
- Store leftovers in an airtight container for up to 4 days in the fridge
- Reheat in a skillet or microwave with a splash of broth or water
- Tastes even better the next day as the flavors settle in
Macros (Per Serving, 6 Servings Total)
- Calories: 165
- Protein: 6g
- Fat: 11g
- Carbs: 10g
- Fiber: 4g
- Net Carbs: 6g
Why This Recipe Works (Quick Science)
Cooking the green beans low and slow lets the flavors soak in without overcooking. The chicken broth steams the beans while keeping them juicy. Bacon fat gives everything depth and smokiness. Finishing with butter adds richness and ties all the flavors together.
Common Mistakes
- Using canned green beans: They turn to mush—use fresh
- Not cooking the bacon first: Raw bacon won’t crisp in a crockpot
- Overcooking: Check at 4 hours on low—beans should be tender but still holding shape
- Lifting the lid too often: You’ll lose heat and slow the cooking
What to Serve With
- Roast chicken or turkey
- BBQ pulled pork
- Mashed potatoes or mac and cheese
- Cornbread or biscuits
- Fried catfish or baked ham
FAQ
Can I use frozen green beans?
Yes, just thaw and pat them dry first.
Can I leave out the bacon?
Sure, just use a tablespoon of butter or olive oil for flavor.
What if I want it spicy?
Add a pinch of red pepper flakes or a splash of hot sauce.
Can I double the recipe?
Yes, but make sure your crockpot is big enough—aim for an 8-quart for a double batch.
Final Thoughts
This Crockpot Southern Bacon and Green Beans recipe is about as easy and comforting as it gets. Just toss everything in and come back to something warm, flavorful, and satisfying. Give it a try and let me know how it turned out for you—I’d love to hear about your twist on it!