Creating a healthy, tasty side dish is easy with this delicious recipe for Crock-Pot Green Beans!
I love green beans. They are such versatile vegetables that they can be adapted to almost any meal. You can add them to stews, shepherd’s pies, casseroles, stir-fries, pastas, and salads. They can be sautéed, broiled, boiled, baked, grilled, fried, air-fried, or blanched. This recipe for Crock-Pot green beans is one of my favorites, coming in second only to the traditional Thanksgiving casserole topped with crispy onions.
I even keep a few bags of frozen green beans in my freezer for when I don’t have time to run to the grocery store. In fact, you can use an equal amount of frozen green beans in this recipe if you don’t have fresh ones on hand.
You may wonder why you should bother to make this in a Crock-Pot when you can make the same recipe in minutes in a pot on the stove. Something magical happens to the taste of veggies when they cook long and slow in a Crock-Pot. An infusion of incredible flavor permeates the green beans in a way that doesn’t happen during the quick stovetop method. Give this recipe a try, and you’ll see what I mean.
Are Crock-Pot Green Beans Healthy?
When it comes to healthy side dishes, this recipe is a winner! After sautéing nutrient-packed onions and garlic in heart-healthy olive oil, combine them with low-sodium chicken broth and green beans for an ideal accompaniment to any meal.
I like using low-sodium broth to reduce my salt intake. Some broths contain far too much sodium for my liking. I often use other herbs and spices instead of the extra salt to flavor my beans. Italian herbs and lemon pepper would be great options. You can also substitute vegetable broth, preferably low-sodium, for the chicken broth, which will be equally delicious.
To Snap Or Snip—That Is The Question
I have long been a proponent of snapping the stem ends off green beans—that is, until I discovered how much quicker snipping them can be. Snapping the stems off green beans often limits you to a few at a time. I typically did them individually, often sitting on the couch with a colander in my lap while watching taped shows on TV.
However, I have been a convert after reading about placing the green beans on a cutting board and giving them one quick swipe with a knife. I also know that some people use kitchen shears to cut off the ends. Ultimately, each method gets you to the same results, so do what you like best. Besides, if you have kids at home, letting them snap off the ends can keep them busy and simplify your life. Of course, you can also buy pre-washed and snapped green beans at many grocery stores, saving you preparation time.
How do I store leftovers?
Cooked green beans can be stored in an airtight container in the refrigerator for up to 4 days. They can be reheated gently in a microwave, pot, or sauté pan. I personally do not freeze cooked green beans, as the water content can make them mushy upon thawing.
Serving Suggestions
Crock-Pot green beans go great with hearty dishes such as Crispy Pork Cutlets, Hawaiian Chicken, and Beef Kabobs. They also enhance light and healthy entrées such as Air-Fryer Fish and Baked Chicken Leg Quarters. Whatever you choose to serve them with, these green beans will surely be a hit at any meal.
Ingredients
- 1 medium, yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 pounds fresh green beans washed and trimmed
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, sauté onion and garlic in olive oil until onion is translucent, about 5 minutes.
- Transfer the sautéed onion and garlic into a 6-quart Crock-Pot. Add green beans and chicken broth.
- Cover and cook on low for 4 hours. Season with salt and pepper to taste before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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