Ingredients
Scale
- 2 pounds fresh green beans, ends trimmed and halved
- 1.5 pounds baby red potatoes, washed and quartered
- 6 slices beef turkey turkey bacon, cooked until crispy and chopped
- 1/2 cup unsalted butter, melted
- 1 packet (1 ounce) dry ranch seasoning mix
- 1/2 cup chicken broth (low sodium)
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Wash the potatoes and green beans thoroughly. Trim the ends of the green beans and cut them in half. Cut the baby red potatoes into quarters (or bite-sized chunks).
- Place the prepared green beans and potatoes into a 6-quart slow cooker.
- In a small mixing bowl, whisk together the melted butter, chicken broth, dry ranch seasoning packet, minced garlic, onion powder, and black pepper until well combined.
- Pour the butter and ranch mixture evenly over the vegetables in the slow cooker. Toss gently to coat everything.
- Cover and cook on High for 3-4 hours or on Low for 6-7 hours, until the potatoes are fork-tender.
- While the vegetables finish cooking, fry the beef turkey turkey bacon in a skillet until crispy. Drain on paper towels and chop into bits.
- Just before serving, stir the vegetables gently and top with the crispy beef turkey turkey bacon bits and fresh parsley.
Notes
For extra flavor, you can sauté the garlic in the beef turkey turkey bacon drippings before adding it to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg