Crockpot Lil Smokies with Potatoes and Green Beans for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

For the absolute best texture, try to use fresh, firm green beans. If you must use frozen green beans, wait to stir them into the slow cooker during the last hour of cooking. This prevents them from absorbing excess moisture and becoming soggy.

Additionally, if you find that your sauce is a bit too thin at the end of the cooking time, you can prop the slow cooker lid open slightly with a wooden spoon during the last thirty minutes to allow excess steam to escape and help the sauce thicken.

To add a layer of complexity to the flavor profile, consider adding a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the barbecue sauce. These ingredients provide a sharp, savory contrast to the sweetness of the sauce. If you enjoy a smoky finish, a few drops of liquid smoke can be stirred into the sauce before cooking to mimic the taste of an outdoor wood-fired barbecue.

Variations

• Spicy Barbecue Smokies: Add one teaspoon of crushed red pepper flakes or a tablespoon of hot sauce to the barbecue sauce for a sweet and spicy kick.
• Maple Bourbon Smokies: Add a splash of pure maple syrup and bourbon to the barbecue sauce for a rich, adult flavor profile.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended as the potatoes will lose their pleasant texture and become grainy upon thawing.

Reheat

Reheat portions in the microwave for 1 to 2 minutes, or in a saucepan over medium-low heat with a splash of water until hot.

Allow any leftover smokies, potatoes, and green beans to cool completely at room temperature for no more than two hours before storing. Transfer the leftovers into an airtight container, ensuring you scrape in all the remaining sauce from the slow cooker.

Store the container in the refrigerator for up to three to four days. The flavors will continue to develop and meld together as the dish rests in the fridge.

This dish is highly suitable for make-ahead preparation. You can prep the potatoes and green beans, and combine everything with the barbecue sauce in the ceramic slow cooker insert the night before.

Cover the insert with plastic wrap and store it in the refrigerator overnight. In the morning, simply remove the plastic wrap, place the insert into the heating base, and start cooking according to the recipe instructions.

Serving ideas

Serve this comforting slow cooker meal hot, straight from the crockpot. It is a complete one-pot meal on its own, but it pairs wonderfully with a side of warm, buttery cornbread or freshly baked dinner rolls to soak up the extra sweet and smoky sauce.

For a larger gathering, you can set the slow cooker to the warm setting and let guests serve themselves directly from the pot, making it perfect for potlucks and game days.

To present the dish beautifully on a platter, spoon the wieners, potatoes, and green beans into the center, then drizzle the remaining rich sauce generously over the top. A sprinkle of chopped fresh parsley or sliced green onions adds a bright pop of color and a fresh, clean contrast to the deep, caramelized tones of the barbecue sauce. Serve alongside a simple garden salad to balance the rich, savory flavors.

Frequently asked questions

Recipe card

Crockpot Lil Smokies with Potatoes and Green Beans for an Easy Dinner

Prep 15 minCook 4 hTotal 4 h 15 minServes 4

Ingredients

• 14 oz cocktail wieners
• 1 lb baby red potatoes, quartered
• 12 oz fresh green beans, trimmed and snapped
• 1 1/2 cups barbecue sauce

Instructions

1. Wash the baby red potatoes thoroughly and cut them into even quarters. Trim the ends of the fresh green beans and snap them into two-inch pieces so they are easy to eat.
2. Place the quartered baby potatoes, trimmed green beans, and cocktail wieners directly into the bottom of the slow cooker insert.
3. Pour the barbecue sauce over the cocktail wieners, potatoes, and green beans. Use a wooden spoon to stir everything thoroughly, ensuring every piece is completely coated in the sauce.
4. Cover the slow cooker with its lid. Cook on high for 3 to 4 hours, or on low for 6 to 7 hours, until the potatoes are fork-tender and the sauce is bubbling.

Contains: gluten, soy, mustard

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

40 g

Fat

24 g

Fiber

4 g

Sugar

18 g

Sodium

1100 mg

Automatic estimate from the ingredient list, not laboratory-verified.