Ingredients
8 bacon strips, chopped1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces (about 4 cups)4 medium potatoes, peeled and cut into 1/2-inch cubes1 small onion, halved and sliced1/4 cup reduced-sodium chicken broth1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving.
In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low until potatoes are tender, 6-8 hours. Stir in bacon; heat through.
