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 teaspoon 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)

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Cooking green beans in the slow cooker is one of my favorite ways to cook them. This recipe 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. It made cooking and cleaning up a breeze.

Recipe Ingredient Notes

To make slow cooker green beans, you will need the following ingredients:

Olive oil
Onion
Garlic
Fresh green beans
Chicken broth
Garlic salt
Salt and pepper

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Make 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.

Recipe Notes

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

Enjoy More Delicious Green Bean Side Dishes

Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.

A plate of cooked green beans is arranged in a pile on a white surface.

Slow Cooker Green Beans Recipe

5 from 6 votes

Slow cooker green beans will quickly become your favorite way to cook fresh green beans with 7 simple ingredients.

8 people

Prep Time 10

Cook Time 5

Total Time 5 10

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Ingredients

▢ 2 Tablespoons olive oil
▢ 1 onion, diced
▢ 2 teaspoon 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

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

Cuisine: American

Cost: $5

Author: Steph Loaiza

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.

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

Kat Huasingh says:

SOS I’d really like to make this but I would appreciate knowing the timing to make them to the slightly crispy consistency . I do not like soft/ mushy beans.

Cindy B says:

I’m so happy I came across this green bean recipe! I will be making it for a very large group this weekend for a friend’s birthday celebration. He doesn’t eat beef or pork and it’s nearly impossible to find a fresh, flavorful green bean recipe that doesn’t call for bacon. The use of the slow cooker is a bonus to keep them warm for guests to help themselves. I did see someone’s suggestion to add onions (which I’ll lightly saute first) and butter and I think they’ll add even more flavor. Two thumbs up for this recipe.

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
Kat Huasingh says:

SOS I’d really like to make this but I would appreciate knowing the timing to make them to the slightly crispy consistency . I do not like soft/ mushy beans.
Cindy B says:

I’m so happy I came across this green bean recipe! I will be making it for a very large group this weekend for a friend’s birthday celebration. He doesn’t eat beef or pork and it’s nearly impossible to find a fresh, flavorful green bean recipe that doesn’t call for bacon. The use of the slow cooker is a bonus to keep them warm for guests to help themselves. I did see someone’s suggestion to add onions (which I’ll lightly saute first) and butter and I think they’ll add even more flavor. Two thumbs up for this recipe.