Pioneer Woman Crock Pot Green Beans

This easy Pioneer Woman Crock Pot Green Beans recipe is a perfect side dish for any meal. With tender green beans, crispy bacon, and a rich, flavorful sauce, it’s simple to make and full of savory goodness. Use common pantry ingredients for a comforting, crowd-pleasing dish that’s ready with minimal effort.

Ingredients Needed

• 8 slices thick-cut bacon, sliced 1/2-inch thick
• 1 medium yellow onion, chopped
• 3 garlic cloves, finely chopped
• 1/4 cup chicken broth (60 ml)
• 1 (15-oz.) can diced tomatoes
• 1 (8-oz.) can tomato sauce
• 2 1/2 tsp. kosher salt, plus more to taste
• 1 1/2 tsp. paprika
• 1 tsp. dried oregano
• 1 tsp. ground black pepper
• 1/4 tsp. crushed red pepper flakes
• 2 lb. fresh green beans, trimmed

How To Make Crock Pot Green Beans

1. Cook the Bacon: In a medium skillet over medium-high heat, cook the bacon until crispy, about 7 to 9 minutes. Transfer to a paper towel-lined plate, reserving the drippings in the skillet.
2. Sauté the Onion and Garlic: Add the chopped onion to the skillet and reduce heat to medium. Cook, stirring frequently, until softened and lightly golden, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth, scraping up any browned bits from the skillet.
3. Combine in Slow Cooker: Transfer the onion and garlic mixture to a 6-quart slow cooker. Add the diced tomatoes, tomato sauce, salt, paprika, oregano, black pepper, red pepper flakes, and half of the crispy bacon. Stir to combine.
4. Add Green Beans: Stir in the trimmed green beans, ensuring they are evenly coated with the sauce mixture.
5. Cook: Cover and cook on low for 6 hours or on high for 3 hours, until the green beans are tender.
6. Add Vinegar: Stir in the red wine vinegar and taste for seasoning. Add more salt if needed. Cover and cook for an additional hour until the beans are fully tender.
7. Serve: Keep the green beans on warm for up to 4 hours. Serve with the remaining crispy bacon on top for extra flavor.

Recipe Tips

• Use Fresh Green Beans: Fresh green beans will give you the best texture and flavor. Make sure to trim the ends before adding them to the slow cooker.
• Crisp Bacon First: Cook the bacon until it’s crispy before adding it to the slow cooker. This will ensure it doesn’t become too soggy and adds a nice crunch.
• Adjust the Salt: Taste the dish before serving and adjust the salt if needed. The bacon and broth may add enough salt, but it’s always good to double-check.
• Don’t Overcrowd the Slow Cooker: If you’re doubling the recipe, make sure your slow cooker is large enough. Too many beans can prevent them from cooking evenly.
• Let the Dish Sit After Cooking: After cooking, let the green beans sit for a few minutes. This will allow the flavors to meld together, making the dish even tastier.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers crock pot green beans in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze leftovers crock pot green beans for up to 3 months. After freezing, thaw in the fridge overnight and reheat on the stove or in the microwave.
• Reheating: Reheat leftover Crock Pot Green Beans on the stove for 5 minutes or in the microwave for 2-3 minutes, adding a bit of chicken broth if needed.

Nutrition Facts

Serving Size: 1 serving

• Calories: 118 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Cholesterol: 18 mg
• Sodium: 187 mg
• Potassium: 56 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 2 g
• Sugars: 2 g
• Protein: 3 g

More Pioneer Woman Recipes:

• Pioneer Woman Green Beans and New Potatoes
• Pioneer Woman Sheet Pan Chicken Thighs And Green Beans
• Pioneer Woman Mississippi Roast
• Pioneer Woman Beef Tips And Rice
• Pioneer Woman Pork Chops And Sauerkraut