Effortless Comfort: Slow Cooker Green Beans and Potatoes Recipe

Imagine coming home after a long day to a comforting, flavorful, and healthy meal already prepared. That’s the magic of the slow cooker! And this recipe for Slow Cooker Green Beans and Potatoes is the perfect embodiment of that ease and deliciousness. It’s a simple, rustic dish packed with wholesome goodness, making it ideal for busy weeknights or lazy weekend lunches. This recipe takes the humble ingredients of green beans and potatoes and elevates them with a rich, savory flavor that will have everyone asking for seconds.

This dish is not only incredibly easy to make, but it’s also incredibly versatile. You can easily customize it to your liking by adding different herbs, spices, or even a touch of protein. Whether you’re a seasoned slow cooker enthusiast or a complete beginner, this recipe is sure to become a new favorite.

Why You’ll Love This Slow Cooker Green Beans and Potatoes Recipe

• Effortless Cooking: Simply toss the ingredients into your slow cooker and let it do its thing. No babysitting required!
• Flavorful and Comforting: The slow cooking process allows the flavors to meld together beautifully, creating a rich and savory dish that’s incredibly satisfying.
• Healthy and Nutritious: This recipe is packed with vitamins and minerals from the green beans and potatoes, making it a healthy and wholesome meal.
• Versatile and Customizable: Easily adapt the recipe to your taste by adding different herbs, spices, vegetables, or protein.
• Perfect for Meal Prep: Make a big batch on the weekend and enjoy leftovers throughout the week.
• Budget-Friendly: Green beans and potatoes are inexpensive ingredients, making this a great option for a budget-conscious meal.

Ingredients You’ll Need

This recipe uses simple, readily available ingredients that you likely already have in your pantry. Here’s what you’ll need:

• 1 pound fresh green beans, trimmed: Fresh green beans provide the best flavor and texture, but frozen green beans can be used in a pinch. Make sure to trim the ends of the green beans before adding them to the slow cooker.
• 2 pounds Yukon gold potatoes, cubed: Yukon gold potatoes are our top choice because they hold their shape well during slow cooking and have a naturally buttery flavor. However, other varieties like red potatoes or russet potatoes can also be used. Just adjust the cooking time accordingly.
• 1 large onion, chopped: Onion adds depth and sweetness to the dish. You can use yellow or white onion. For a milder flavor, try using a sweet onion like Vidalia.
• 4 cloves garlic, minced: Garlic is essential for adding savory flavor. Use fresh garlic for the best results, but garlic powder can be substituted in a pinch.
• 4 cups vegetable broth: Vegetable broth provides the liquid base for the dish and adds flavor. Chicken broth can also be used if you’re not vegetarian. Using a low-sodium broth allows you to control the salt content of the dish.
• 2 tablespoons olive oil: Olive oil helps to soften the vegetables and add richness to the dish. You can substitute with another oil like avocado oil or canola oil.
• 1 teaspoon dried thyme: Thyme adds a subtle, earthy flavor. Fresh thyme can also be used; just add a few sprigs to the slow cooker.
• 1 teaspoon dried rosemary: Rosemary adds a distinct, aromatic flavor. Fresh rosemary can also be used; just add a few sprigs to the slow cooker.
• 1/2 teaspoon salt: Salt enhances the flavor of the vegetables. Adjust the amount to your liking.
• 1/4 teaspoon black pepper: Black pepper adds a touch of spice. Adjust the amount to your liking.
• Optional: 1/4 teaspoon red pepper flakes (for a touch of heat)

Equipment You’ll Need

• Slow Cooker (6-quart or larger): A slow cooker is essential for this recipe. A 6-quart slow cooker is a good size for most families, but you can use a larger one if you’re making a big batch.
• Cutting Board: For chopping the vegetables.
• Knife: For chopping the vegetables.
• Measuring Spoons: For measuring the herbs, spices, and salt.
• Measuring Cups: For measuring the vegetable broth.

Step-by-Step Instructions

Here’s how to make this delicious Slow Cooker Green Beans and Potatoes recipe:

1. Prepare the Vegetables: Wash and trim the green beans. Peel and cube the potatoes into bite-sized pieces. Chop the onion and mince the garlic.
2. Combine Ingredients in Slow Cooker: In the slow cooker, combine the green beans, potatoes, onion, garlic, vegetable broth, olive oil, thyme, rosemary, salt, and pepper. If using red pepper flakes, add them now.
3. Stir Well: Stir all the ingredients together to ensure they are evenly distributed.
4. Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are tender. Cooking time may vary depending on your slow cooker.
5. Check for Doneness: After 6 hours, check the potatoes for tenderness by inserting a fork. If they are not tender, continue cooking for another hour or two.
6. Season to Taste: Once the potatoes are tender, taste the dish and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to your liking.
7. Serve and Enjoy: Serve the Slow Cooker Green Beans and Potatoes hot. This dish is delicious on its own, or as a side dish with your favorite protein.

Tips for the Best Slow Cooker Green Beans and Potatoes

• Don’t overcook the green beans: Overcooked green beans can become mushy. Check the potatoes for doneness and then add the green beans during the last hour of cooking if you prefer them to be slightly crisp-tender.
• Use Yukon gold potatoes: Yukon gold potatoes hold their shape well during slow cooking and have a naturally buttery flavor.
• Adjust the seasoning to your liking: Taste the dish and adjust the seasoning as needed.
• Add a touch of acidity: A splash of lemon juice or vinegar can brighten the flavors of the dish. Add a tablespoon of lemon juice or apple cider vinegar during the last 30 minutes of cooking.
• Brown the onions and garlic: For even more flavor, sauté the onions and garlic in olive oil before adding them to the slow cooker. This will bring out their sweetness and create a deeper, richer flavor.
• Add a bay leaf: A bay leaf adds a subtle, aromatic flavor to the dish. Remove the bay leaf before serving.
• Use high-quality vegetable broth: The vegetable broth is the base of the dish, so it’s important to use a high-quality broth with good flavor. Homemade vegetable broth is always best, but store-bought broth can also be used.
• Don’t lift the lid too often: Lifting the lid of the slow cooker releases heat and can increase the cooking time. Avoid lifting the lid unless necessary.

Variations and Additions

This recipe is incredibly versatile and can be easily customized to your liking. Here are a few ideas for variations and additions:

• Add protein: Add diced ham, bacon, sausage, or cooked chicken to the slow cooker for a heartier meal. Add the protein during the last hour of cooking to prevent it from drying out.
• Add other vegetables: Add other vegetables such as carrots, celery, bell peppers, or mushrooms to the slow cooker.
• Add herbs and spices: Experiment with different herbs and spices such as oregano, basil, paprika, or garlic powder.
• Add cheese: Sprinkle shredded cheese on top of the dish during the last 30 minutes of cooking.
• Make it creamy: Stir in a dollop of sour cream or Greek yogurt before serving.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a touch of heat.
• Add tomatoes: Add a can of diced tomatoes to the slow cooker for a richer, more flavorful dish.
• Make it vegan: Ensure you’re using vegetable broth and avoid adding any animal products like bacon or cheese.

Serving Suggestions

This Slow Cooker Green Beans and Potatoes dish is delicious on its own, or as a side dish with your favorite protein. Here are a few serving suggestions:

• Serve with grilled chicken, steak, or fish.
• Serve with a side of cornbread or biscuits.
• Serve as a vegetarian main course with a side salad.
• Serve as part of a potluck or buffet.
• Enjoy leftovers for lunch or dinner.

Make Ahead and Storage Instructions

This recipe is perfect for making ahead. You can prepare the vegetables and combine all the ingredients in the slow cooker insert the night before. Store the insert in the refrigerator overnight, and then place it in the slow cooker and cook as directed the next day.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.

Nutritional Information (Approximate)

Per serving (based on 6 servings):

• Calories: Approximately 250-300
• Protein: 8-10g
• Fat: 8-10g
• Carbohydrates: 40-45g
• Fiber: 8-10g

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Frequently Asked Questions (FAQs)

Q: Can I use frozen green beans?
A: Yes, you can use frozen green beans, but fresh green beans are preferred for the best flavor and texture. If using frozen green beans, add them during the last hour of cooking to prevent them from becoming mushy.

Q: Can I use different types of potatoes?
A: Yes, you can use other types of potatoes, such as red potatoes or russet potatoes. However, Yukon gold potatoes are recommended because they hold their shape well during slow cooking and have a naturally buttery flavor.

Q: Can I add meat to this recipe?
A: Yes, you can add meat such as diced ham, bacon, sausage, or cooked chicken. Add the meat during the last hour of cooking to prevent it from drying out.

Q: Can I make this recipe in an Instant Pot?
A: Yes, you can adapt this recipe for the Instant Pot. Sauté the onions and garlic in the Instant Pot using the sauté function. Then, add the remaining ingredients and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

Q: Can I freeze this recipe?
A: While you *can* freeze it, the texture of the potatoes might change slightly upon thawing. If you intend to freeze, slightly undercook the potatoes in the slow cooker. Let the dish cool completely before transferring to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Slow Cooker Green Beans and Potatoes Recipe

Prep Time: 15 minutes

Cook Time: 6-8 hours

Servings: 6

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 pounds Yukon gold potatoes, cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon red pepper flakes (for a touch of heat)

Instructions:

1. Prepare the vegetables: Wash and trim the green beans. Peel and cube the potatoes into bite-sized pieces. Chop the onion and mince the garlic.
2. Combine Ingredients in Slow Cooker: In the slow cooker, combine the green beans, potatoes, onion, garlic, vegetable broth, olive oil, thyme, rosemary, salt, and pepper. If using red pepper flakes, add them now.
3. Stir Well: Stir all the ingredients together to ensure they are evenly distributed.
4. Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are tender.
5. Check for Doneness: After 6 hours, check the potatoes for tenderness. If they are not tender, continue cooking for another hour or two.
6. Season to Taste: Once the potatoes are tender, taste the dish and adjust the seasoning as needed.
7. Serve and Enjoy: Serve the Slow Cooker Green Beans and Potatoes hot.

Enjoy this easy and delicious Slow Cooker Green Beans and Potatoes recipe! It’s a perfect way to enjoy a healthy and comforting meal with minimal effort.