This recipe frees up precious stove-top space and reminds us of the traditional green beans our grandmothers used to make.
8 thick-cut bacon slices, divided
1 large yellow onion, sliced
2 pounds fresh green beans, trimmed
1/4 cup reduced-sodium chicken broth
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
4 thyme sprigs
How to Make It
Cut 6 of the bacon slices into 1/2-inch pieces. Cook, stirring often, in a large skillet over medium-high until crispy, about 8 minutes. Transfer to a plate lined with paper towels to drain; reserve drippings in skillet. Crumble cooked bacon, and set aside. Add onion to skillet; cook, stirring occasionally, until just tender, about 3 minutes. Stir in green beans; cook, stirring often, 2 minutes.
Transfer green bean mixture to a 5-quart slow cooker. Stir in broth, salt, pepper, thyme sprigs, and 2 uncooked bacon slices. Cover and cook on HIGH until beans are tender, about 3 hours. Discard bacon and thyme; top with crumbled cooked bacon.
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