Slow-Cooker Green Beans Recipe

Iain Bagwell
20 Minutes
3 Hours, 20 Minutes


Serves 8 (serving size: 1 cup)

This green bean recipe frees up precious stove-top space and reminds us of the traditional green beans our grandmothers used to make. 

There’s something about mixing vegetables and bacon that leads to the perfect Southern side dish. From collard greens to potpie filling, we like to incorporate savory, crispy bacon into every possible dish—including this green bean side dish. This easy green bean recipe is the perfect way to bring a Southern comfort-food classic to your dinner table. Cooking it in a slow-cooker makes it easy and hands-free. Fresh green beans, crispy bits of pan-fried bacon, yellow onions, and a herb infusion of fresh thyme sprigs all come together to form a classic dish that reminds us of the traditional green bean dishes our grandmothers used to make. A staple side dish, this easy recipe is great for Thanksgiving crowds or busy weeknights alike. Using a slow-cooker saves stovetop space that is especially valuable while you are prepping a multi-course holiday feast. Flash-frying the fresh green beans in bacon drippings give this green bean dish major flavor, while slow-cooking them in simmering chicken broth with two slices of bacon makes sure that the savory flavor of bacon lingers throughout every single bite. Once the beans are tender, top them with crunchy bits of bacon for the ultimate vegetable side dish—you just might find yourself cooking this green bean recipe as a weeknight main. 


  • 8 thick-cut bacon slices, divided
  • 1 large yellow onion, sliced
  • 2 pounds fresh green beans, trimmed
  • 1/4 cup reduced-sodium chicken broth
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 thyme sprigs

How to Make

  1. Cut 6 of the bacon slices into 1/2-inch pieces. Cook, stirring often, in a large skillet over medium-high until crispy, about 8 minutes. Transfer to a plate lined with paper towels to drain; reserve drippings in skillet. Crumble cooked bacon, and set aside. Add onion to skillet; cook, stirring occasionally, until just tender, about 3 minutes. Stir in green beans; cook, stirring often, 2 minutes.
  2. Transfer green bean mixture to a 5-quart slow cooker. Stir in broth, salt, pepper, thyme sprigs, and 2 uncooked bacon slices. Cover and cook on HIGH until beans are tender, about 3 hours. Discard bacon and thyme; top with crumbled cooked bacon.