Crock Pot Buttery Bacon Green Beans Recipe

I never expected canned green beans to come out this rich, buttery, and packed with smoky bacon flavor. This is the Southern side dish that always disappears first.

I’m obsessed with these Crock Pot Buttery Bacon Green Beans because they taste way better than canned green beans have any right to taste. The bacon brings that smoky, salty bite I want in a Southern side, and the green beans soak up every bit of rich, savory flavor.

And honestly, I could eat them straight from the slow cooker with a fork. No shame.

They’re bold, buttery, a little sweet, a little smoky, and completely addictive next to chicken, pork chops, ham, or whatever else I’m piling on my plate. But the beans?

They’re the thing I keep going back for.

Ingredients

• Green beans keep it classic, tender, and a little veggie-ish.

  We’ll take it.

• Bacon brings smoky crunch and makes canned beans taste way less basic.
• Butter adds that rich, cozy flavor everyone secretly wants more of.
• Brown sugar gives a sweet little edge without turning it into dessert.
• Onion melts in and adds savory flavor you’d miss if it vanished.
• Garlic makes the whole crock pot smell like dinner’s handled.
• Chicken broth keeps things juicy, not dry or flat.
• Worcestershire sauce adds salty tang and a little “what is that?” magic.
• Salt wakes everything up, because bland green beans are sad.
• Black pepper adds a tiny bite, nothing too bossy.
• Smoked paprika doubles down on that smoky, bacon-y vibe.
• Plus, parsley makes it look fresh, even if it’s mostly comfort food.

Ingredient Quantities

• 3 (14 to 15 ounce) cans green beans, drained
• 6 slices bacon, diced
• 6 tablespoons unsalted butter
• 2 tablespoons packed brown sugar
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• Fresh parsley for garnish, optional

How to Make this

1. Dice the bacon and cook in a skillet over medium heat until crisp; transfer bacon to a plate lined with paper towels and reserve 1 to 2 tablespoons of bacon fat in the skillet.

2. Add the finely chopped yellow onion to the skillet with the reserved bacon fat and sauté until translucent, about 3 to 4 minutes; add the minced garlic and cook 30 seconds until fragrant.

3. Stir in the unsalted butter, brown sugar, smoked paprika, kosher salt, and freshly ground black pepper until the butter is melted and the sugar is dissolved.

4. Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet; bring the mixture to a simmer for 1 minute.

5. Place the drained canned green beans into the crock pot.

6. Pour the butter, onion, and broth mixture over the green beans, then add the cooked bacon and stir gently to combine.

7. Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, until the flavors are melded and the beans are heated through.

8. Taste and adjust seasoning with additional salt and pepper if needed.

9. Transfer to a serving dish and garnish with chopped fresh parsley if desired.

Equipment Needed

1. Large skillet or frying pan
2. Slow cooker or crock pot
3. Chef knife
4. Cutting board
5. Can opener and colander or strainer
6. Measuring spoons and 1/4 cup measure
7. Wooden spoon or heatproof spatula
8. Slotted spoon or tongs for removing bacon
9. Paper towels and a serving dish

FAQ

Crock Pot Buttery Bacon Green Beans Recipe Substitutions and Variations

• Canned green beans: use 1 1/2 to 2 pounds fresh green beans, trimmed and blanched briefly before adding to the crock pot for best texture.
• Bacon: substitute pancetta or smoked ham for similar savory depth, or use diced smoked turkey for a lower fat option.
• Unsalted butter: swap with ghee for a nuttier flavor, or use extra virgin olive oil for a dairy free choice.
• Chicken broth: replace with low sodium vegetable broth for a vegetarian version, or dilute beef broth 50/50 with water for a richer taste.

Pro Tips

– Cook the bacon slowly over medium low heat until the fat renders and the pieces are deeply golden. You will get crispier bacon and more flavorful drippings to sauté the onions.

– Warm the reserved bacon fat before adding the onion so the onion softens evenly and develops sweetness. Keep the garlic brief so it becomes fragrant without turning bitter.

– Taste before adding more salt. Between the bacon, chicken broth, Worcestershire, and butter, there is already a lot of savory seasoning. A squeeze of lemon or a splash of vinegar at the end brightens the dish without extra salt.

– If you prefer a firmer texture, shorten the crock pot time and stir once halfway through. For a more melded, comfort food result, let it sit the full low setting time so the flavors deepen.