Imagine throwing a handful of ingredients into a pot, walking away, and coming back to a dish that tastes like you slaved over it for hours. That’s the magic of crock pot green beans and potatoes. No babysitting, no fancy techniques—just dump, set, and forget.
Who knew being lazy could taste this good?
This isn’t just another recipe. It’s your ticket to winning at potlucks, impressing your in-laws, or just feeding yourself without resorting to cereal for dinner. And the best part?
You probably have most of the ingredients in your pantry right now. Let’s get to it.
Why This Recipe Slaps
First, it’s stupidly easy. The crock pot does all the work while you binge-watch your favorite show.
Second, the flavors meld together into something ridiculously comforting—tender potatoes, savory green beans, and a broth that’s basically liquid gold. Third, it’s versatile. Serve it as a side, add meat, or eat it straight from the pot like a champion.
What You’ll Need
- 1 lb green beans (fresh or frozen, but fresh wins IMO)
- 1.5 lbs potatoes (red or Yukon Gold, diced)
- 1 small onion, chopped (because flavor)
- 3 cloves garlic, minced (or 1 tbsp pre-mined if you’re lazy)
- 4 cups chicken or vegetable broth (store-bought is fine, no judgment)
- 2 tbsp butter (or olive oil for the dairy-free crowd)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp paprika (optional, but why skip it?)
How to Make It (Without Screwing Up)
- Prep the veggies. Trim the green beans, dice the potatoes, and chop the onion.
Don’t skip this unless you enjoy chewing giant, undercooked potato chunks.
- Throw everything in the crock pot. Green beans, potatoes, onion, garlic, broth, butter, and spices. Stir it like you mean it.
- Cook on low for 6-7 hours or high for 3-4. Low and slow = better flavor, but if you’re hangry, crank it up.
- Taste and adjust. Need more salt? Add it.
Want a kick? Toss in red pepper flakes. This is your dish—own it.
- Serve hot. Garnish with parsley if you’re fancy, or just eat it straight from the pot like a normal person.
How to Store Leftovers (If There Are Any)
Let the dish cool, then stash it in an airtight container.
It’ll last 3-4 days in the fridge or up to 3 months in the freezer. Reheat on the stove or microwave—just add a splash of broth if it’s looking dry. Pro tip: The flavors get even better the next day.
Patience is a virtue, etc.
Why This Recipe Is a Game-Changer
It’s nutrient-packed (hello, fiber and vitamins), budget-friendly, and requires zero culinary skills. Plus, it’s easily customizable—toss in bacon, sausage, or tofu if you’re feeling extra. And let’s be real, anything that cooks itself while you nap deserves a standing ovation.
Common Mistakes (Don’t Be That Person)
- Overcooking. Mushy green beans are a crime.
Check tenderness at the 6-hour mark.
- Underseasoning. Broth alone won’t cut it. Taste and adjust, or live with bland regret.
- Using giant potato chunks. Smaller pieces cook evenly. Physics, people.
Swaps and Upgrades
No green beans?
Use asparagus or snap peas. Out of potatoes? Sweet potatoes work too.
Vegetarian? Swap chicken broth for veggie broth. Want it creamy?
Stir in ½ cup heavy cream at the end. The crock pot is your playground—experiment.
FAQs
Can I use canned green beans?
Sure, but they’ll turn to mush. Fresh or frozen hold up better.
FYI, texture matters.
Do I have to use butter?
Nope. Olive oil, bacon grease, or ghee all work. Butter just adds richness, but you do you.
Can I add meat?
Absolutely.
Toss in diced ham, bacon, or sausage at the start. Meat lovers, rejoice.
Why is my broth so thin?
You didn’t reduce it. Simmer uncovered for the last 30 minutes if you want it thicker.
Science!
Final Thoughts
This crock pot green beans and potatoes recipe is the ultimate proof that lazy cooking can still be legendary. Minimal effort, maximum flavor, and endless flexibility. Now go forth and let your crock pot do the heavy lifting.
You’ve earned it.