Slow Cooker Cheesy Bacon Chicken and Green Beans Tips, FAQ & printable recipe

Tips for success

For the best flavor, use good-quality bacon and real cheddar cream cheese—the kind with the sharp cheddar already blended in. If you prefer a more pronounced cheddar taste, stir in an extra 1/2 cup of shredded cheddar during the last 30 minutes of cooking.

You can also add a pinch of black pepper or red pepper flakes for heat, though the video keeps it simple with just garlic powder.

To make this dish even easier, you can assemble everything in the slow cooker insert the night before and refrigerate it overnight. In the morning, just place the insert in the slow cooker and turn it on.

This is a great make-ahead option for busy days. If you do this, you may need to add 30 minutes to the cooking time since the ingredients start cold.

Variations

• Add Mushrooms: Add 8 oz sliced mushrooms along with the green beans for an earthy flavor. The mushrooms will cook down and add extra texture to the creamy sauce.
• Spicy Kick: Sprinkle 1/2 tsp red pepper flakes or a dash of hot sauce over the top before cooking. This adds a gentle heat that pairs well with the smoky bacon and creamy cheddar.
• Swap the Protein: Use boneless skinless chicken breasts instead of thighs. Reduce the cooking time to 3 to 4 hours and check for doneness early to avoid dryness. The sauce will be lighter but still creamy.
• Vegetable Boost: Add 1 cup of halved cherry tomatoes or sliced bell peppers along with the green beans. They will soften and release their juices, adding a fresh, slightly sweet note to the dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if the sauce thickens.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in the microwave or on the stovetop over medium heat, stirring occasionally, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

To reheat, microwave individual portions for 1 to 2 minutes, or reheat gently in a skillet over medium heat until warmed through. The sauce may thicken when chilled; stir in a splash of chicken broth or water when reheating if needed.

This dish is a great make-ahead meal. Assemble the ingredients in the slow cooker insert, cover, and refrigerate overnight. The next day, cook on low for 4 to 5 hours, adding 30 minutes to the cooking time if starting from cold.

You can also cook the full dish, let it cool, and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving ideas

Serve this creamy chicken and green bean dish over steamed rice, mashed potatoes, or buttered noodles to soak up the rich sauce. It also pairs well with crusty bread for dipping. A simple side salad with a light vinaigrette adds freshness and balances the richness. For a low-carb option, serve it alongside cauliflower rice or roasted vegetables.

Garnish with chopped fresh parsley or chives if you like, though the video does not show any. This is a complete meal in one bowl, but you can round it out with a side of cornbread or dinner rolls. The leftovers are just as delicious the next day, so consider making a double batch if feeding a crowd.

Frequently asked questions

Recipe card

Slow Cooker Cheesy Bacon Chicken and Green Beans

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 1 lb fresh green beans, trimmed
• 6 slices bacon, chopped
• 1 tsp garlic powder
• 8 oz cheddar cream cheese, softened

Instructions

1. Place the chicken thighs in the bottom of the slow cooker in a single layer, overlapping slightly if needed. Press them down gently so they fit snugly.
2. Scatter the trimmed green beans over the chicken, then sprinkle the chopped bacon on top. Spread them out so they cover the chicken in an even layer.
3. Sprinkle the garlic powder over the top, then spoon the cheddar cream cheese in dollops over the green beans and bacon. Spread it slightly with the back of a spoon, but do not stir.
4. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is cooked through and the green beans are tender. Do not lift the lid during the first 3 hours.
5. After 4 hours, stir the mixture gently to combine the melted cream cheese into a smooth sauce. Check that the chicken is no longer pink in the center and reaches 165°F (74°C).
6. Spoon the chicken, green beans, and creamy sauce onto plates. Serve hot, with the sauce spooned over the top.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

8 g

Fat

37 g

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