Ingredients:

  • 2 lbs fresh green beans, trimmed
  • 1 lb baby potatoes, halved
  • 1 medium yellow onion, diced
  • 4 oz center-cut lean bacon, diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Trim the stem ends of the green beans. Halve the baby potatoes and dice the yellow onion and bacon into uniform pieces Note: Uniform sizes mean uniform cooking.
  2. Layer the diced onions and bacon at the bottom of a 6 quart slow cooker.
  3. Place the potatoes and green beans on top of the onion bacon layer Note: This creates a flavor buffer.
  4. In a small bowl, whisk together the low sodium broth, apple cider vinegar, smoked paprika, and black pepper.
  5. Pour the mixture evenly over the vegetables.
  6. Cover and cook on the Low setting for 4 hours. until the beans are tender but still hold their shape.
  7. Avoid opening the lid during this time to maintain steam and texture Note: Every time you peek, you lose 15 mins of heat.
  8. Stir in the minced garlic.
  9. Set the slow cooker to the Warm setting for 10 minutes until the garlic scent is fragrant but not burnt.