Slow Cooker Green Beans and Potatoes is a simple, comforting Southern side dish made with fresh green beans, small potatoes, butter, and Creole seasoning cooked low and slow until tender. Serve with Seitan BBQ Brisket and Cornbread.
Vegetarian Swamp Potatoes
This dish goes by another name you may have seen making the rounds on social media: Swamp Potatoes. Most versions include smoked sausage, which you can absolutely add, but it’s not what we are making here.
This is the vegetarian version, just green beans, potatoes, butter, and Creole seasoning. The name comes from the rich, buttery broth that forms as everything cooks.
Ingredients for Slow Cooker Green Beans and Potatoes
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Fresh Green Beans – Fresh is important here. Frozen green beans release too much water in the slow cooker and will not hold their texture. Look for firm, bright green beans with no soft spots.
- Small Potatoes – Cut in half so they cook evenly within the allotted time. Baby Yukon Gold or red potatoes both work well and hold their shape better than Russets.
- Yellow Onion – Adds a sweet, savory depth as it cooks down with the butter and seasoning.
- Butter – Placed on top of the potatoes at the start, so it melts down through all the layers as everything cooks. Use a good-quality butter here, as it is a primary flavor in the finished dish.
- Creole Seasoning – Added in two stages: first on the potatoes, then on the green beans and onion, to season each layer. Tony Chachere’s is a widely available brand that works well here.
- Ground Black Pepper – Added with the first round of seasoning on the potatoes.
How to Make Slow Cooker Green Beans and Potatoes
Prep: 10 min | Cook: 2.5 to 3 hours | Total: 3 hours | Servings: 6
STEP ONE: Season the potatoes. Cut the potatoes in half and add them to a large slow cooker. Sprinkle with the black pepper and 1 teaspoon of the Creole seasoning. Place the stick of butter on top.
STEP TWO: Add the green beans and onion. Add the green beans and chopped onion on top of the potatoes. Sprinkle with the remaining 1 teaspoon of Creole seasoning.
STEP THREE: Cook. Cover and cook on high for 2½ to 3 hours, stirring gently once each hour, until the potatoes are fork-tender and the green beans are cooked through.
STEP FOUR: Serve. Serve immediately or set the slow cooker to warm until ready to serve.
Frequently Asked Questions
No. Fresh green beans are strongly recommended for this recipe. Frozen green beans release excess water as they cook and will not hold their texture over the slow cooker cook time.
Yes. Corn on the cob, cut into pieces, is a natural addition and works well with the Creole seasoning. Add it to the green beans and onion in step two.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave in short intervals.
More Southern Side Dish Recipes
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Slow Cooker Green Beans and Potatoes Recipe
Equipment
Ingredients
- 1½ pounds fresh green beans
- 1½ pounds small potatoes halved
- ½ cup yellow onion chopped
- ¼ cup butter (1/2 stick)
- 2 teaspoons Creole seasoning divided
- ½ teaspoon ground black pepper
Instructions
- Cut the potatoes in half and add them to a large slow cooker. Sprinkle with the black pepper and 1 teaspoon of the Creole seasoning. Place the stick of butter on top.
- Add the green beans and chopped onion on top of the potatoes. Sprinkle with the remaining 1 teaspoon of Creole seasoning.
- Cover and cook on high for 2½ to 3 hours, stirring gently once each hour, until the potatoes are fork-tender and the green beans are cooked through.
- Serve. Serve immediately or set the slow cooker to warm until ready to serve.
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