Slow Cooker Green Beans
Slow cooker green beans with smoked turkey are tender and packed with Southern flavor. An easy side dish, perfect for holidays or Sunday dinner!
Equipment
- Slow Cooker
- Skillet
- Cutting board
Ingredients
- 2 lbs Fresh Green Beans
- 1 tbsp Olive Oil
- 2 lbs Smoked Turkey Legs
- 1 large Yellow Onion, (chopped)
- 4 cloves Garlic, (diced)
- 2 tbsp Salted Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/4 tsp Red Pepper Flakes
- 1/2 tbsp Brown Sugar
- 1/2 tsp Seasoned Salt, (more or less as desired *start light with salt as the smoked turkey legs can be a bit salty)
- 1 tsp Black Pepper
- 4 cups Chicken Broth
- 1 packet Beefy French Onion Soup Mix
- 2 tsp Apple Cider Vinegar
- 2 tsp Worcestershire Sauce
- Hot Sauce, (to serve), optional
Instructions
- Trim the fresh green beans by cutting about 1/4 inch off of each green bean. (this is to remove the chewy stringy bits) Place into the bottom of the slow cooker. 2 lbs Fresh Green Beans
- In a large skillet, add a drizzle of olive oil over medium heat. Sear the smoked turkey legs for about 3 minutes. Remove and place into the slow cooker. 1 tbsp Olive Oil 2 lbs Smoked Turkey Legs
- To the same pot, add chopped yellow onions and cook for 5 minutes, until slightly softened, then add garlic cloves, butter, garlic powder, onion powder, red pepper flakes, brown sugar, seasoned salt, and black pepper. Continue to cook for 3 minutes, stirring constantly, scraping up the browned bits on the bottom of the pan (aka all of the flavor!). Pour in chicken broth and French onion soup mix and stir until everything is combined. 1 large Yellow Onion 4 cloves Garlic 2 tbsp Salted Butter 1 tsp Garlic Powder 1 tsp Onion Powder 1/4 tsp Red Pepper Flakes 1/2 tbsp Brown Sugar 1/2 tsp Seasoned Salt 1 tsp Black Pepper 4 cups Chicken Broth 1 packet Beefy French Onion Soup Mix
- Pour the onion/chicken broth mixture into the slow cooker on top of the green beans and turkey. (ensure that the turkey legs are submerged, the green beans don't need to be completely covered)
- Cover with a lid and cook on low for 6-7 hours, until the meat is falling off of the bone.
- When you see the meat separating from the bone, remove the turkey from the slow cooker and shred the meat, discarding the bone. Add the meat back into the slow cooker and stir in apple cider vinegar and Worcestershire sauce and a splash of hot sauce and serve. 2 tsp Apple Cider Vinegar 2 tsp Worcestershire Sauce
Notes
Sear your turkey legs first (optional, but SO worth it). If you’ve got 3 extra minutes, brown the smoked turkey legs in a hot skillet before adding them to the slow cooker. It wakes up all that smoky flavor and gives your broth a richer, deeper base.
Taste as you go. The turkey brings a lot of salt, but your green beans still need black pepper, a pinch of brown sugar (yes!). Taste as you go and adjust, every brand of smoked turkey is different.
Pull the meat off the bone before serving. Once the turkey legs are tender, remove them, shred the meat, discard the skin and bones, and stir the juicy meat back into the pot. It’s the secret to that hearty, delicious pot-likker vibe.
Don’t drain the liquid, serve with it! That smoky, savory broth is GOLD. Spoon some over your beans, over rice, or even over cornbread. It’s basically liquid seasoning.
Nutrition
Calories: 241kcal, Carbohydrates: 14g, Protein: 22g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 77mg, Sodium: 705mg, Potassium: 599mg, Fiber: 4g, Sugar: 7g, Vitamin A: 897IU, Vitamin C: 17mg, Calcium: 79mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!