Perfectly-Timed Slow Cooker Green Beans

It doesn’t get easier than this tasty and easy side dish: slow cooker green beans go well with any main dish, any time of the year.

If a vegetable were like baking, I’d say green beans are all-purpose! For one thing, they come in different forms almost all year, and for another, they go with almost any meal.

I can almost hear the lovely “snap” or crunch of fresh green beans before they are cooked. You can eat them cold with salads, bake them in casseroles, sauté them in stir-fries, or, my personal favorite, put them in the slow cooker to add flavor!

To make a simple holiday side dish or a quick vegetable for lasagna during the week, slow cooker green beans are a great choice.

Green beans are a classic veggie side dish that pairs deliciously with everything from roast chicken to juicy burgers. But boiling or steaming them on the stovetop can lead to mushy, overcooked beans. That’s where the slow cooker comes in!

With its gentle, indirect heat, the slow cooker transforms green beans into tender, flavorful morsels. No more worrying about mushy veggies. But timing is everything when slow cooking green beans. Follow these tips to get perfectly cooked beans every time.

Pick Fresh or Frozen Beans

Always start with fresh or frozen green beans, not canned. Canned beans are already fully cooked during processing. So they’ll turn to mush in the slow cooker, instead of retaining their shape and bite.

If using fresh, look for crisp, bright green beans without brown spots. For frozen, opt for whole beans without added sauce or seasonings.

Prep Them Properly

Rinse fresh beans and snip off the stem ends. Leave whole – don’t cut into pieces. This helps the beans maintain their shape during slow cooking.

Frozen beans can go straight into the slow cooker, no thawing needed. The icy beans help release steam to cook the dish.

Add Aromatics Early

Sauté aromatics like onion, garlic, and spices in a skillet first. Then transfer them to the slow cooker.

Their flavors will infuse the beans as they cook, adding delicious depth. A bit of broth tomatoes, or sauce provides needed moisture.

Wait to Add Salt

Hold off on adding salt until the beans are cooked. The long cook time draws out the beans’ natural sodium. Taste near the end then season with salt and pepper as needed.

Acidic ingredients like tomatoes and vinegar also help boost flavor Add those early too

Cook Covered on Low

Cooking the beans covered on the low heat setting is key. High heat can scorch them before they fully soften.

Let those beans simmer gently for 4-6 hours on low until fork tender. Check them occasionally and add more liquid if needed.

Allow Natural Pressure Release

Once tender, turn off the slow cooker and don’t remove the lid! Letting the beans sit and naturally release steam prevents overcooking.

Let them rest for 15-30 minutes undisturbed for the best texture. Then stir in any finishing herbs or spices.

Add Hearty Toppings Right Before Serving

Bacon, cheese, breadcrumbs – tasty toppings can deteriorate over long cooking.

So wait to add heartier toppings after the beans have cooked and rested. Just reheat briefly to melt any cheese or crisp bacon.

With the right timing and techniques, slow cooked green beans become sweet, succulent morsels brimming with flavor. Just be sure to start with frozen or fresh, cook low and slow, and rest before serving.

Slow Cooker Green Bean Tips:

Use fresh or frozen – not canned
Prep by removing stems, leave beans whole
Sauté aromatics first, add to slow cooker early
Cook covered on low 4-6 hours
Add salt, acid, and seasoning at the end
Allow beans to rest 15-30 minutes before serving
Add heartier toppings just before eating

The slow cooker works wonders on green beans, coaxing out their sweetness and texture. Follow these simple tips for tender, properly-timed green beans every time.

when to add green beans to slow cooker

Is it possible to overcook fresh green beans?

This means that yes, green beans can be overcooked because they start to lose their shape and fall apart. Green beans cooked in a slow cooker will lose their bright color over time, but you don’t want them to turn completely olive-green.

How do you prep fresh green beans?

To get fresh green beans ready to eat, just wash and chop them like you would any other garden vegetable.

Don’t be put off by the thought of cooking fresh green beans because you have to snap or trim the ends. That is the hardest part, and it’s easy to fix: just cut off the ends one by one across a cutting board!

Crockpot BARBECUE GREEN BEANS | Perfect Summer Slow Cooker Side

FAQ

When should I add vegetables to slow cooker?

Tender vegetables such as zucchini and beans can be added to your dish in last ¾ – 1 hour of cooking when cooking on High, or 2 hours if cooking on Low. Hard, starchy vegetables like potato and carrots are best added around 3 hours before the meal is done if cooking on High, and 4 hours on Low.

How long does it take beans to get soft in crockpot?

Cook on low for 6 to 8 hours: Cover the pot and cook on low for 6 to 8 hours. If this is your first time cooking beans or you’re cooking an unfamiliar kind of bean, begin checking the beans after 5 hours and then every 30 minutes until they are cooked to your liking. Beans generally finish cooking in 6 to 8 hours.

What vegetables should not be added to a slow cooker?

Tender vegetables Vegetables such as peas, asparagus and peppers can become a flavorless, mushy mess in a slow cooker. Stick to heartier root vegetables like potatoes, onions, leeks and yams, or wait to add the tender vegetables until the last 30 minutes or so of cooking time.

What beans should not be cooked in a slow cooker?

Slowly heating raw kidney beans in a slow cooker may increase the toxicity of the beans. Studies have found slow cookers do not reach a high enough temperature to destroy the harmful bacteria in undercooked beans. The PHA toxin is destroyed at 212°F when cooked for at least 10 minutes.