Name: Slow Cooker Green Beans Recipe
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Ingredients: 2 Tablespoons olive oil; 1 onion (diced); 2 teaspoons minced garlic; 2 pounds fresh green beans (rinsed and trimmed); 1 can chicken broth ((14 ounces)); 1/2 teaspoon garlic salt; salt and pepper (to taste)

Slow Cooker Green Beans will quickly become your favorite way to cook fresh green beans. Full of flavor and so delicious - while your crock pot does all the work.

Slow Cooker Green Beans Recipe (Easy Side Dish)

Cooking green beans in the slow cooker is one of my favorite ways to cook them!

I am a master when it comes to cooking main dishes in my slow cooker, but I am just learning all the amazing side dishes that my slow cooker is capable of! This is a great side dish for any meal that the whole family will love. From weeknight dinners to special occasions, this easy side dish recipe will become part of your regular rotation.

This is actually a recipe that I made on Christmas Day . . . I didn’t want to spend all day cooking in the kitchen, so I had three slow cookers going – one for the ham, one of the potatoes, and this one with the green beans.

It made cooking (and clean up!) a breeze. I really think that I could cook with my slow cooker every day of the week!

This recipe is the best way to cook up fresh green beans. They turn out perfect every time! This is an easy recipe to make on busy weeknights. A good simple side dish can be hard to come by, but this easy green beans recipe checks all the boxes. It only takes a handful of ingredients and packs great flavor to go with your main dish! This is a perfect easy side dish for anything, especially during the holiday season when you need something to go with Christmas dinner.

Your family will love the classic flavors – they might even want to eat these as a main course! Once you perfect this green bean side dish, you can start playing with other flavors too. For example, you could use bacon bits, parmesan cheese, soy sauce, maple syrup, crispy bacon, garlic powder, yellow onion, garlic clove, smoky flavor, brown sugar, black pepper, or red pepper flakes. The options are endless!

How to make fresh Slow Cooker green beans:

Spray a 6-quart slow cooker with nonstick cooking spray.
In a medium skillet add olive oil and sauté onion and garlic over medium heat until they are tender, about 5 minutes.
Add sautéed onion and garlic along with all other ingredients to the slow cooker.
Cover and cook on low 4-5 hours, until beans are tender.

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How to trim green beans:

Fresh green beans should be pretty firm and snap when bent in half.

You will want to trim off the tough ends of the green beans and if desired, you can pull out the fibrous strip along the edge of each bean (but it’s fine if you leave it on as well).

Here’s a great tutorial that shows you how to trim green beans in bulk really quickly!

The perfect vegetable side dish for any holiday dinner:

IF YOU ARE PLANNING THANKSGIVING DINNER, BE SURE TO CHECK OUT ALL OF OUR FAVORITE THANKSGIVING RECIPES:

Love making side dishes in your slow cooker? Try some of these recipes:

Slow Cooker Green Beans Recipe

5 from 2 votes

The perfect way to cook fresh green beans is in the slow cooker! Full of flavor and so delicious – while your crock pot does all the work.

Prep Time 10

Cook Time 5

Total Time 5 10

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Ingredients

▢ 2 Tablespoons olive oil
▢ 1 onion, diced
▢ 2 teaspoons minced garlic
▢ 2 pounds fresh green beans, rinsed and trimmed
▢ 1 can chicken broth, (14 ounces)
▢ 1/2 teaspoon garlic salt
▢ salt and pepper, to taste

Equipment

Slow Cooker

Instructions

Spray a 6-quart slow cooker with nonstick cooking spray.
In a medium skillet add olive oil and sauté onion and garlic over medium heat until they are tender, about 5 minutes.
Add sautéed onion and garlic along with all other ingredients to the slow cooker.
Cover and cook on low 4-5 hours, until beans are tender.

Notes

If using frozen green beans, you don’t need to thaw them first. Just add them to the slow cooker.

Nutrition

Calories: 75 kcal · Carbohydrates: 10 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 1 mg · Sodium: 292 mg · Potassium: 269 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 784 IU · Vitamin C: 15 mg · Calcium: 48 mg · Iron: 1 mg

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

miranda @lemonsandlaughs says:

I never understood the allure of side dishes in the slow cooker; wouldnt it be easier and faster to just do it on the stove when not a holiday?

Terry says:

Next time you do this, add a ham hock to the crock pot. That's the southern way and makes the green beans amazing.

sue says:

Try some bacon and onions with a little butter or olive oil and salt and pepper.

Barbara Thompson says:

Instead of chicken broth, can vegetable broth (reduced sodium be used)?

Emilee Land says:

Thanks for this recipe! I'm a notoriously bad multi-tasker in the kitchen. It's a surprise to everyone when I can scrounge up a side while cooking the main dish. But using a slow cooker for sides could solve that problem!! This sounds really yummy, I will try it with veggie broth for my vegan fam. (:

Katie Ball says:

I like to make my green beans on the stove top with a Lipton Onion Soup packet. I know it's kind-of cheating... but they're so good! I could totally see converting that recipe into a slow cooker recipe. Woulda never thought it! Can't wait to try this yummy version!

Cyd says:

Sure!! It will work great too.

Kathy says:

Had fresh green beans from the farmer's market and made your recipe early this morning. Delicious green beans for lunch! Thank you so much for a healthy recipe.

jennifer reagan says:

We tend to like green beans still green, with some crispiness left. Does 4-5 hours steam the beans, or thoroughly cook them through, to a grayish-green?

Kara says:

I just made these for Thanksgiving - came out so yummy and I loved I was able to make them earlier in the day. My very picky husband said the flavor was spot on. Thank you for posting!!!!

Rachel says:

Thanks for the recipe! I was wondering if you need to thaw the frozen green beans first or would it take longer than the 4-5 hours if left frozen?

Cyd says:

You don't need to thaw them first. Just add them to the slow cooker.

Cindy says:

Could potatoes be added and when? Thank you!

Deanne says:

How would I adapt this recipe if I'm using canned beans instead of frozen?

Sandra says:

Why would you use canned green beans....they are already cooked/soft. Not to mention they are high in sodium thus so much less healthy.

Barb says:

Want to try it your way. Sounds good also.

Christine @ myblissfulmess says:

Being on Weight Watchers, I'm always looking for healthy side dishes to serve my family. I'm always on the look out for new green bean recipes because they are one of the few vegetables I can get my husband to eat. This recipe is not only 1 little tiny WW freestyle smartpoint per serving, but it's also so easy, and so delicious! It would go along with any meat entree. I served it along side some baked chicken breasts and a simple tossed salad for a healthy and easy dinner. Thanks so much for this recipe!

Cyd says:

Hi Christine. Thanks so much for taking the time to leave us a comment on the slow cooker green beans. :)

Diane Pelkey says:

If you want the green beans to be on the crisp side would you still cook 4hours.

Cyd says:

Just watch them closely until they reach your desired doneness.

Kassandra says:

Any tips for making in the slow cooker as you described and then needing to take them to a party that is an hour drive?

Cyd says:

They should travel well for an hour. Be sure to keep the lid on the slow cooker and inside the slow cooker liner. Hopefully you have time when you get to your destination to plug them in for a little reheating.

Christine Jacobs says:

I make these every Thanksgiving and now am making them for Christmas also. It is a delicious side dish that is hands off once you get it in the slow cooker. Perfect for when you have multiple things going on!

AA says:

Stop being a sick, Sandra. You sound like a tool sayin thus.... some people live in areas where fresh isn't always an option. Read a book.

Sharin says:

Can this be made the day before and then warmed up?

Momma Cyd says:

We have never made it ahead of time and then reheated the next day since prep time is 10 minutes. I'm sure it would work. The beans might soak up more of the chicken broth flavor.

Linda C. says:

I have fresh green beans, cut French style..how should I alter cooking time?

Bobbi @ Six Sisters says:

French cut beans may cook a little faster. Just check for doneness around the 3 hour mark

JS says:

Can you prepare these the day before?

Bobbi @ Six Sisters says:

These taste best when served the day of, but if you want to make them the day before, I would reheat by placing them in the oven (on a baking sheet) at 350 until they are heated through

Join The Discussion

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miranda @lemonsandlaughs says:

I never understood the allure of side dishes in the slow cooker; wouldnt it be easier and faster to just do it on the stove when not a holiday?
Terry says:

Next time you do this, add a ham hock to the crock pot. That's the southern way and makes the green beans amazing.
sue says:

Try some bacon and onions with a little butter or olive oil and salt and pepper.
Barbara Thompson says:

Instead of chicken broth, can vegetable broth (reduced sodium be used)?
Emilee Land says:

Thanks for this recipe! I'm a notoriously bad multi-tasker in the kitchen. It's a surprise to everyone when I can scrounge up a side while cooking the main dish. But using a slow cooker for sides could solve that problem!! This sounds really yummy, I will try it with veggie broth for my vegan fam. (:
Katie Ball says:

I like to make my green beans on the stove top with a Lipton Onion Soup packet. I know it's kind-of cheating... but they're so good! I could totally see converting that recipe into a slow cooker recipe. Woulda never thought it! Can't wait to try this yummy version!
Cyd says:

Sure!! It will work great too.
Kathy says:

Had fresh green beans from the farmer's market and made your recipe early this morning. Delicious green beans for lunch! Thank you so much for a healthy recipe.
jennifer reagan says:

We tend to like green beans still green, with some crispiness left. Does 4-5 hours steam the beans, or thoroughly cook them through, to a grayish-green?
Kara says:

I just made these for Thanksgiving - came out so yummy and I loved I was able to make them earlier in the day. My very picky husband said the flavor was spot on. Thank you for posting!!!!
Rachel says:

Thanks for the recipe! I was wondering if you need to thaw the frozen green beans first or would it take longer than the 4-5 hours if left frozen?
Cyd says:

You don't need to thaw them first. Just add them to the slow cooker.
Cindy says:

Could potatoes be added and when? Thank you!
Deanne says:

How would I adapt this recipe if I'm using canned beans instead of frozen?
Sandra says:

Why would you use canned green beans....they are already cooked/soft. Not to mention they are high in sodium thus so much less healthy.
Barb says:

Want to try it your way. Sounds good also.
Christine @ myblissfulmess says:

Being on Weight Watchers, I'm always looking for healthy side dishes to serve my family. I'm always on the look out for new green bean recipes because they are one of the few vegetables I can get my husband to eat. This recipe is not only 1 little tiny WW freestyle smartpoint per serving, but it's also so easy, and so delicious! It would go along with any meat entree. I served it along side some baked chicken breasts and a simple tossed salad for a healthy and easy dinner. Thanks so much for this recipe!
Cyd says:

Hi Christine. Thanks so much for taking the time to leave us a comment on the slow cooker green beans. :)
Diane Pelkey says:

If you want the green beans to be on the crisp side would you still cook 4hours.
Cyd says:

Just watch them closely until they reach your desired doneness.
Kassandra says:

Any tips for making in the slow cooker as you described and then needing to take them to a party that is an hour drive?
Cyd says:

They should travel well for an hour. Be sure to keep the lid on the slow cooker and inside the slow cooker liner. Hopefully you have time when you get to your destination to plug them in for a little reheating.
Christine Jacobs says:

I make these every Thanksgiving and now am making them for Christmas also. It is a delicious side dish that is hands off once you get it in the slow cooker. Perfect for when you have multiple things going on!
AA says:

Stop being a sick, Sandra. You sound like a tool sayin thus.... some people live in areas where fresh isn't always an option. Read a book.
Sharin says:

Can this be made the day before and then warmed up?
Momma Cyd says:

We have never made it ahead of time and then reheated the next day since prep time is 10 minutes. I'm sure it would work. The beans might soak up more of the chicken broth flavor.
Linda C. says:

I have fresh green beans, cut French style..how should I alter cooking time?
Bobbi @ Six Sisters says:

French cut beans may cook a little faster. Just check for doneness around the 3 hour mark
JS says:

Can you prepare these the day before?
Bobbi @ Six Sisters says:

These taste best when served the day of, but if you want to make them the day before, I would reheat by placing them in the oven (on a baking sheet) at 350 until they are heated through