Once you make these Slow Cooker Crack Green Beans, you’ll never want your old recipe again. With brown sugar, soy sauce, and bacon, it’s smoky, sweet, and savory. Simply put, its one of the best side dishes that I’ve ever had. Mmmm…So much flavor!
So here’s the thing, you’ll want to make them all year long. Sure they’re kind of like a perfect side dish for Thanksgiving, Christmas, or Easter. But truthfully, you’ll want to make them on any given weekday or Sunday dinner.
These green beans are great, but are you looking for other easy side dishes to go with them? Check out this slow cooker creamed corn (it’s literally the best creamed corn ever) or our buttery mashed potatoes that everyone loves.
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Why You’ll Love This Recipe…
- They’re so easy to make. All you do is mix the sauce, then dump everything in the slow cooker and let it do its thing for a few hours. It’s literally that easy.
- Every bite is sweet, salty, and smoky thanks to the bacon. It’s perfect when you want a side dish that’s guaranteed to wow. This one is a favorite.
- I feel like it’s perfect for just about any occasion. Like, it’s simple enough to make for a random Tuesday dinner, but fancy enough for special occasions like Christmas Eve dinner.
Ingredients
- Green Beans – I prefer name-brand green beans, as generic green beans sometimes have stems.
- Bacon – your favorite bacon will make the green beans smoky and add saltiness.
- Butter – unsalted butter because we don’t want it too salty.
- Brown Sugar – I prefer light brown sugar for this dish.
- Soy Sauce – light soy sauce so it’s not too salty
- Worcestershire sauce
- Garlic powder
- Onion powder
- Black pepper – fresh cracked black pepper is best.
See the recipe card for quantities.
How to Make Slow Cooker Crack Green Beans
Cut the bacon into ½-inch pieces. Add it to a large skillet over medium heat and cook for 8 to 10 minutes, stirring occasionally, until browned and crisp. Transfer the bacon to a paper towel-lined plate to drain.
Add the drained green beans to the slow cooker.
In a small bowl, whisk together the melted butter, brown sugar, soy sauce, Worcestershire sauce, garlic powder, onion powder, and black pepper.
Sprinkle about two-thirds of the chopped bacon over the green beans and gently stir until everything is well coated..
Cover and cook on LOW for 2 ½, stirring once about halfway through if possible.
Stir the green beans well before serving, then sprinkle the remaining bacon over the top.
Top Tip
To help keep the rice cereal treats chewy, don’t overheat the marshmallow mixture. Instead, remove it from the heat as soon as all of the marshmallows are melted.
Storage
To store leftover green beans, first allow them to cool. Then transfer them to an airtight food storage container and place them in the refrigerator. They’ll stay fresh for up to 4 days.
Other Side Dishes You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
I’ve only tested canned green beans for this recipe because they’re easy to find and use. They’re less expensive than fresh green beans. And they won’t make the dish watery like frozen green beans.
Sure. If you need to leave out bacon, you certainly can, but you’ll also lose that smoky flavor that bacon adds. Perhaps you could add some liquid smoke, but I haven’t tested it yet.
Crack green beans reheat very well in the microwave, on the stovetop, or even back in the slow cooker. Just heat until they are warmed through which should take a few minutes.
Slow Cooker Crack Green Beans Recipe
Ingredients
- 4 Cans of Green Beans Drained
- 8 Slices of Bacon Chopped and Cooked
- 3 Tbsp Unsalted Butter
- ⅓ Cup Light Brown Sugar
- 2 Tbsp Soy Sauce
- 1 Tbsp Worcestershire Sauce
- 1 Tsp Garlic Powder
- ½ Tsp Onion Powder
- ½ Tsp Black Pepper
Instructions
- Cut the bacon into ½-inch pieces. Add it to a large skillet over medium heat and cook for 8 to 10 minutes, stirring occasionally, until browned and crisp. Transfer the bacon to a paper towel-lined plate to drain.
- Add the drained green beans to the slow cooker.
- Sprinkle about two-thirds of the chopped bacon over the green beans.
- In a small bowl, whisk together the melted butter, brown sugar, soy sauce, Worcestershire sauce, garlic powder, onion powder, and black pepper.
- Pour the sauce evenly over the green beans and gently stir until everything is well coated.
- Cover and cook on LOW for 2 ½, stirring once about halfway through if possible.
- Stir the green beans well before serving, then sprinkle the remaining bacon over the top.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
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