Slow Cooker Green Bean and Potato Hash
Looking for an easy slow cooker green bean and potato hash that’s hearty, budget-friendly, and full of cozy flavor? This crockpot green beans and potatoes recipe is a wholesome one-pot meal made with simple pantry ingredients and minimal prep. Just toss everything into your slow cooker and let it transform into a tender, savory vegetable hash your family will request again and again.
Perfect for busy weeknights, meal prep, or relaxed Sunday dinners, this slow cooker potato and green bean hash delivers comfort food taste with everyday ingredients.
Why You’ll Love This Slow Cooker Green Bean and Potato Hash:
Set-it-and-forget-it crockpot recipe
Made with frozen green beans for convenience
Budget-friendly and family-approved
Naturally wholesome and fiber-rich
Works as a main dish or hearty side
Easy to customize with cheese or extra protein
Great for meal prep and leftovers
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 3–7 hours
Ingredients:
1 (16 oz) bag frozen cut green beans
1½ lbs baby potatoes, halved or quartered (red or yellow)
1 medium onion, diced
2 cloves garlic, minced (or ½ tsp garlic powder)
1 cup low-sodium chicken broth (or vegetable broth)
2 tbsp olive oil or melted butter
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp Italian seasoning
½ tsp smoked paprika (optional)
¼ tsp red pepper flakes (optional)
½ cup shredded cheddar or Colby Jack cheese (optional topping)
2 tbsp chopped parsley or green onions (optional garnish)
Directions:
Lightly grease the inside of your crockpot to prevent sticking and make cleanup easier.
Place frozen green beans, cut baby potatoes, and diced onion into the slow cooker. No need to thaw the beans first.
Sprinkle garlic, salt, pepper, Italian seasoning, paprika, and red pepper flakes over the top.
Pour in the broth and drizzle with olive oil or melted butter. Stir gently to distribute seasoning.
Cover and cook:
LOW for 6–7 hours, or
HIGH for 3–4 hours
Potatoes should be fork-tender and green beans soft but not mushy.
If you prefer a thicker hash, remove the lid and cook on HIGH for 15–20 minutes to reduce excess liquid.
Top with shredded cheese and cover briefly to melt. Garnish with herbs and serve warm.
Serving Ideas:
This slow cooker vegetable hash is incredibly versatile:
Serve as a meatless main dish
Pair with grilled or baked chicken
Add a fried or poached egg for brunch
Enjoy with cornbread or dinner rolls
Spoon alongside meatloaf
Top with cheese and hot sauce for extra flavor
Easy Variations:
Vegetarian protein boost: Add white beans or chickpeas
Extra veggie crockpot hash: Mix in carrots or bell peppers
Cheesy potato green bean hash: Stir in extra shredded cheese at the end
Herb ranch version: Swap Italian seasoning for ranch seasoning
Brunch hash style: Add eggs during the last 30 minutes of cooking
