Slow Cooker Green Beans, Potatoes, and Bacon of My Childhood
Does your childhood revolve around the warmth of comfort meals? Those simple dishes that didn’t burn a hole in your pocket? Imagine the softness of potatoes and the crispiness of green beans, all brought together with bacon.
This dish reflects that – simple, reasonably quick to whip up, easy on the budget, and a crowd-pleaser. This recipe is precisely what it represents; it takes me back to my Granny’s delightful dinners.
Begin by thoroughly washing baby red potatoes and cutting them into halves or quarters. Also, chop up a medium-sized yellow onion.
Unpack the ends & pieces of bacon (note that you could use regular bacon)
Then chop a large jalapeno pepper. (also optional if you don’t want it to be spicy)
Time to add your green beans into the slow cooker. Depending on the season, you’ll use fresh or frozen ones (make sure to unfreeze them).
Toss in potatoes.
Add the bacon pieces on the top,
and the onion and minced garlic.
We will add the jalapeno pepper and sprinkle in some black pepper.
Since there should be enough salt in the bacon, there is no need to add salt.
Mix everything together and pour the chicken broth. Homemade is best, though, not mandatory.
Set the slow cooker on HIGH setting and let it cook for 4 hours.
Your complete meal is now ready to eat. Depending on your liking, you may want to add cornbread on the side.
Place it on your plates and enjoy!
Here’s the Ingredients list and How To:
- 1 medium yellow onion chopped
- 1 large jalapeno pepper chopped ( optional)
- 16 oz bag of frozen green beans
- 1 lb bacon ends chopped
- 1 lb baby red potatoes cut in halves or quarters
- 1½ tbsp minced garlic
- 3 cups chicken broth
- ½ tsp cracked black pepper
- In the slow cooker, combine all of the ingredients.
- Set the slow cooker on HIGH setting.
- Cover and leave to cook for 4 hours.
- Serve and have fun!
Check out the Slow Cooker Green Beans, Bacon, and Potatoes Step by Step-by-Step video:
Via IHartRecipes Southern Green Beans, Bacon, and Potatoes
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