Slow Cooker Green Beans, Potatoes & Smoked Bacon (Lancaster-Style)

Introduction

This comforting spring side dish is a classic example of simple ingredients creating incredible flavor. Tender green beans, buttery potatoes, and smoky bacon slowly cook together until everything is infused with a rich, savory taste. Inspired by traditional Lancaster cooking, this easy recipe fills the kitchen with an irresistible aroma and makes the perfect side dish for family dinners, holidays, or weekend meals.

Ingredients (4–6 servings)

• 1 ½ lbs (700 g) fresh green beans, trimmed and cut into pieces
• 1 ½ lbs (700 g) baby potatoes or Yukon Gold potatoes, cut into chunks
• 6–8 slices smoked bacon, chopped
• 2–3 cups chicken broth (or vegetable broth)
• 1 small onion, sliced (optional)
• 2 cloves garlic, minced (optional)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper

Instructions

1. Cook the bacon
   • In a skillet, cook chopped bacon until browned and slightly crispy.
   • Remove excess grease, leaving a little for flavor.
2. Layer the ingredients
   • Place potatoes in the slow cooker first.
   • Add green beans, cooked bacon, onion, and garlic.
   • Season with salt and pepper.
3. Slow cook
   • Pour in the broth until the vegetables are mostly covered.
   • Cover and cook:
     • Low: 6–8 hours
     • High: 3–4 hours
   • Cook until potatoes are tender and green beans are soft and flavorful.
4. Serve
   • Stir gently before serving.
   • Taste and adjust seasoning.
   • Serve warm as a hearty side dish with roasted meats, chicken, or grilled dishes.

Tip: For an even deeper smoky flavor, use a smoked ham hock instead of (or together with) bacon and let it cook slowly with the vegetables.