Savory slow cooker green beans are a flavorful side dish for any meal. Just toss the ingredients in a slow cooker several hours before the meal and they’ll be ready when you are.
Green beans and bacon are a match made in heaven. Add some onion soup mix to really layer on the savory goodness.
Now throw it all into a slow cooker and you have a near perfect side dish. These green beans go with almost any entree and are great for so many situations.
We served these green beans with a roaster full of sloppy joes at a recent party. Being able to cook them in a slow cooker meant all of the prep work was done well in advance of any guests arriving.
When it was time to eat, all I had to do was stir the green beans and enjoy them. You get to feel good that you are serving a vegetable and the bacon wins over even veggie haters.
So everyone wins. This recipe would also be great for holiday meals because they don’t take up any oven or stove space.
Making the green beans
I used several bags of frozen green beans for this recipe. You can drain 8-10 cans of drained green beans if you prefer.
You can also use fresh green beans if you prefer. Use whichever kind of green bean you like best.
Canned green beans will be done a little bit faster. Fresh green beans may take a little bit more time.
More great side dish recipes
If you like the idea of making green beans in the slow cooker, but want something a little different, try making slow cooker sweet and sour green beans. The balance of soy sauce, brown sugar and bacon makes the green beans really shine.
Scalloped corn is a classic side dish that is hard to beat. It is vintage and maybe a little homely but certainly worth a try.
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Savory Slow Cooker Green Beans
- 48 oz frozen green beans
- 1 envelope dry onion soup mix
- 1 lb. bacon
- ¼ cup water
- Cook bacon and roughly chop. Reserve 4 Tablespoons of the grease.1 lb. bacon
- Put green beans, soup mix, chopped bacon, water and reserved bacon grease in slow cooker.48 oz frozen green beans, 1 envelope dry onion soup mix, ¼ cup water
- Cook on low for 4 to 5 hours or high for 2-3 hours.
- Stir and serve.