These Slow-Cooker Green Beans simplify dinner and bring delicious flavor to any meal.
Slow cookers, Crock-Pots, Instant Pots, air fryers, and indoor grills are tools busy moms can use to simplify meals. I have them all and use them frequently. My biggest problem is taking them all in and out of my cabinets, as I am short on space, so I have to move one to get to another. That’s why I try to plan multiple meals with one tool each week. These slow-cooker green beans pair well with other slow cooker meals, so they certainly simplify my life.
If you want an easy side dish, I highly recommend making these green beans. The recipe makes enough for your family to enjoy for days, or you can double it if you have a large group to feed. Fixing it and forgetting about it until the timer goes off is what I like when preparing food. Anytime I don’t have to stand over the stove is a hit. It frees me up to do other things (like catching up on my recorded shows).
I’ve shared my secret to trimming green beans in another recipe post, but I’ll also summarize it here. Forget the snapping and use a cutting board and knife to speed up the process. Line up the rinsed beans on the board with all the ends even on one side. Chop them, and repeat by lining them up with the other ends.
If you are under a time constraint, you can cook them on high for about 2-3 hours. I recommend checking after 2 hours, as all slow cookers are different. You don’t want to overcook your beans. They should be bright green and tender yet still slightly crisp.
Can I Use Frozen Green Beans With This Recipe?
You can use an equal amount of frozen green beans instead of fresh ones in this recipe. One of the nice things about frozen green beans is that they are often flash-frozen soon after picking, so they have a similar nutritional profile to fresh ones. They may also contain more nutrition depending on how long it has been since the fresh ones were picked. I don’t recommend using canned green beans for this recipe, though, as they are often very tender starting out and can turn mushy when cooked further in the slow cooker.
How Do I Store Leftovers?
Once cooked, the green beans will last up to 3 days in the fridge or 3 months in the freezer. Always store them in an airtight container.
Serving Suggestions
I mentioned earlier that once I pull one kitchen gadget out of my cabinet, I like to use it for a week. Some great slow-cooker meals to enjoy with these green beans include Chicken Slow-Cooker Enchiladas, Chicken Adobo Crock-Pot, and Crock-Pot Sloppy Joes. Slow cookers and Crock-Pots are interchangeable in the kitchen. Dinner has never been so easy and tasty.
Slow-Cooker Green Beans
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 pounds fresh green beans trimmed
- 1 1/4 cups chicken broth
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
Instructions
- In a skillet over medium heat, heat olive oil and sauté onion and garlic until tender, about 5 minutes.
- Transfer the sautéed onion and garlic to a slow cooker. Add trimmed green beans, chicken broth, garlic salt, and black pepper.
- Cover the slow cooker and set to cook on low for 4 hours. Beans should be tender but not mushy.
- After cooking, taste and adjust seasoning if necessary. Serve warm as a side dish.
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