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Slow Cooker Bacon-Potato & Bean Supper. This easy 5-ingredient slow cooker supper is the kind of simple, filling meal I made a lot during busy planting time here in the Midwest. You start by placing raw bacon right at the bottom of the crock pot. Then you add just a few pantry foods to make a hearty, simple dish made with whole, honest ingredients.
My mom used to cook one-pot meals like this to save money and skip turning on the oven. Everything cooks slowly until the bacon makes the veggies and beans taste rich and yummy. In the end, you get a warm bowl that feels just like home. My husband always wants a second bowl, and I don’t even have to stand by the stove and watch it cook!
Scoop this bacon, potato, and bean mix into warm bowls. You can serve it with a green salad or some steamed frozen veggies. A piece of crusty bread or a warm biscuit is great for soaking up all the tasty juice.
If you like bright, zesty flavors, try adding lemon wedges or a splash of vinegar. Put out black pepper and hot sauce too, so everyone can add what they like best.
This is a warm, filling supper made with just five simple foods: bacon, potatoes, onion, beans, and broth. The slow cooker does all the hard work, turning plain pantry foods into a cozy meal that tastes like it cooked all day long — because it did, while you were busy doing other things!
This simple slow-cooker supper uses just five foods — bacon, potatoes, onions, beans, and broth — layered right in the crock pot. It cooks low and slow until every bite is full of flavor. Serve it with salad and bread for a cozy, easy meal that busy families will enjoy any night.
Ingredients
- 8 slices thick-cut bacon, raw
- 4 medium potatoes (Russet or Yukon Gold), washed well and cut into small pieces
- 1 large yellow onion, sliced
- 2 cans (15 ounces each) of Great Northern or Cannellini beans, rinsed with water and drained well
- 1½ cups low-sodium chicken broth
Slow Cooker Bacon-Potato & Bean Supper: Directions
- Lay the raw bacon slices flat in one layer at the bottom of a 5- to 6-quart slow cooker. Let the edges overlap just a little bit. This helps the bacon let out its fat and flavor while it cooks.
- Spread the sliced onion evenly over the bacon layer. Let a few onion pieces slip down between the bacon slices so they get soft and sweet as everything cooks.
- Add the potato chunks on top of the onions and spread them out evenly across the pot. Try not to stir them in — leaving them on top helps them steam gently and stay nice and tender.
- Sprinkle the drained and rinsed beans over the top of the potatoes. Try to keep the layers mostly separate so the beans can soak up the tasty broth and bacon flavor as they cook.
- Slowly pour the chicken broth over everything in the pot. The liquid should come up to about halfway on the potatoes and beans. If your slow cooker is wide and shallow, add a little extra broth or water so nothing dries out.
- Put the lid on tightly and cook on LOW for 6 to 7 hours, or on HIGH for 3½ to 4 hours. The supper is done when the potatoes are soft enough to poke with a fork and the bacon is fully cooked.
- Taste the broth before adding any extra salt. Since bacon and broth are already a bit salty, only add more salt or black pepper if you think it really needs it.
- Gently stir everything from the bottom of the pot so the bacon and onion mix in with the potatoes and beans. Stir carefully so you don’t mash up the potato chunks.
- Ladle the supper into warm bowls, making sure each bowl gets some bacon, potato, onion, beans, and broth.
- If you want extra crunch, crumble some more cooked bacon on top right before serving.
