Slow Cooker Green Beans and Potatoes recipe. Vegetables that cook all afternoon until they are hot, tender and full of comforting flavor.
There is nothing like putting the slow cooker to work on a chilly day. For dinner I am roasting a chicken with stuffing and making this Slow Cooker Green Bean and Potatoes recipe. I started these first so it would be ready in time for dinner. This slow cooker recipe cooks on high for 4 hours. You can imagine how wonderful my kitchen was smelling. A comfort meal on a chilly day.
Here is another green bean side dish that super delicious! It is one of my favorite casseroles.
For this recipe I use small red potatoes sliced in half. The red potatoes hold up to the high temperature of the slow cooker.
I use fresh green beans from the produce section. I don’t use frozen. Nothing beats fresh green beans. Just be sure to trim and cut the green beans before throwing them into the slow cooker.
Shallots vs. Onions
You can swap out shallots for an onion. I like shallots because they have a mild garlic flavor but using either is fine. If you choose to use an onion be sure to dice it instead of slicing it into rings.
The chicken stock is an absolute must for maximum flavor. The chicken flavor infuses into the vegetables enhancing their flavor. The red wine vinegar can be optional if you are absolutely opposed to vinegar. Although there isn’t a lot of red wine vinegar it still gives the vegetables a little zing.
Using a slotted spoon place a heaping spoonful or two on a plate. This side dish compliments roasted chicken, beef or pork.
Watch the Video
Slow Cooker Green Beans and Potatoes Recipe