Crockpot Potatoes and Green Beans
This is the ultimate summertime recipe! Add fresh picked green beans, potatoes and onions to a slow-cooker and cook until tender and delicious.
Ingredients
- 3 cups green beans, washed and snapped
- 3 cups red potatoes, washed and cubed
- 1 medium onion, peeled and chopped
- 1 tablespoon fresh parsley, chopped
- 4 slices bacon, chopped
- 1 teaspoon garlic, minced
- 3 cups chicken stock, or water
- 1 teaspoon sea salt and ground black pepper
Instructions
- Wash the green beans and scrub the potatoes well. Cut everything into bite size pieces.
- Drizzle a tablespoon of canola oil in the bottom of a 4-quart crockpot. Add the minced garlic. Now layer your potatoes, green beans and onions in the slow-cooker. Chop some fresh parsley and add it to the crockpot.
- Slice the bacon and add to the potatoes. Sprinkle some sea salt and fresh ground black pepper over the veggies. Pour about 3-4 cups of chicken stock over everything.
- Put the lid on the crockpot and don't lift the lid to peek inside. Cook on low for 4 hours. I served the potatoes and greens beans with steak and a leafy salad. Slow-cooked vegetables are so very flavorful.
Equipment
- 1 4-quart slow-cooker
Notes
I always grow fresh parsley in my kitchen, along with parsley and other plants in my outdoor herb garden. Love this stuff! This way I have it at my fingertips when I need it for a recipe.
Nutrition
Calories: 156kcalCarbohydrates: 16gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 13mgSodium: 280mgPotassium: 474mgFiber: 2gSugar: 5gVitamin A: 448IUVitamin C: 13mgCalcium: 34mgIron: 1mg