This 5-ingredient slow cooker supper is the kind of easy, stick-to-your-ribs meal I leaned on during busy planting seasons out here in the Midwest. You start by laying raw bacon right in the bottom of the crock, then pile on just a few pantry staples for a hearty, earth-friendly dish that uses simple, whole ingredients. It reminds me of the thrifty one-pot meals my mother made to stretch the budget and avoid turning on the oven. Everything cooks low and slow until the bacon seasons the vegetables and beans, and you end up with a cozy bowl that will have your husband asking for seconds without you fussing over the stove.
Spoon this bacon, potato, and bean mixture into warm bowls and serve with a simple green salad or steamed frozen vegetables to round out the meal. A slice of crusty bread or a warm biscuit is wonderful for soaking up the flavorful juices at the bottom of the bowl. If you like a little brightness, pass lemon wedges or a splash of vinegar at the table, along with black pepper and hot sauce so everyone can season their own serving.
5-Ingredient Slow Cooker Bacon, Potato & Bean SupperServings: 4
Ingredients
8 slices thick-cut bacon, raw
4 medium russet or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
1 large yellow onion, sliced
2 cans (15 ounces each) great northern or cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
Directions
Lay the raw bacon slices in a single, slightly overlapping layer on the bottom of a 5- to 6-quart slow cooker. This will let the bacon render its fat slowly and flavor the whole dish.
Spread the sliced onion evenly over the bacon, letting some pieces fall down between the slices so they can soften and sweeten as they cook.
Add the potato chunks on top of the onions in an even layer. Do not stir; just let them sit right on top so they steam and turn tender instead of getting soggy.
Scatter the drained and rinsed beans over the potatoes, again keeping the layers mostly intact. The beans will soak up the seasoned broth and some of the bacon drippings as they cook.
Pour the chicken broth gently over everything, trying not to disturb the layers too much. The liquid should come about halfway up the potatoes and beans; if your slow cooker is wider and shallower, you can add an extra splash of broth or water so there is enough moisture.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 1/2 to 4 hours, until the potatoes are very tender when pierced with a fork and the bacon is fully cooked through. Do not lift the lid during the first few hours, as that releases heat and slows down the cooking.
Once cooked, taste the broth carefully and add salt and black pepper if needed. (The bacon and broth both contain salt, so you may find it seasoned enough already.) Gently stir from the bottom to distribute the bacon pieces and onions throughout the beans and potatoes, being careful not to mash the potatoes too much.
Serve the mixture hot in bowls, making sure each serving gets a bit of bacon, potato, onion, beans, and broth. If desired, crumble any larger bacon pieces over the top for extra flavor and texture.
Variations & Tips
For a smokier flavor, use smoked thick-cut bacon or add a small pinch of smoked paprika (this would be an extra ingredient beyond the basic five). You can swap the great northern or cannellini beans for pinto or black beans if that is what you have on hand, though the flavor will be a bit heartier. Sweet potatoes can replace some or all of the white potatoes for a slightly sweeter, more colorful dish that still cooks up beautifully in the same amount of time. If you prefer a bit of green, stir in a couple of handfuls of baby spinach or chopped kale during the last 15 to 20 minutes of cooking so it wilts without turning mushy. For a creamier texture, lightly mash some of the beans against the side of the slow cooker right before serving.
Food safety tips: Always start with fresh, refrigerated bacon and keep it chilled until you are ready to assemble the recipe. Place the raw bacon directly into the slow cooker as directed; do not let it sit at room temperature for extended periods. Use a slow cooker that is at least 5 quarts so the ingredients heat evenly and reach a safe temperature. Cook on LOW or HIGH only as instructed; avoid using the “keep warm” setting to cook raw bacon or other raw ingredients. The internal temperature of the dish should reach at least 165°F in the center; you can check with an instant-read thermometer if you are unsure. Refrigerate leftovers in a shallow container within 2 hours of cooking and reheat thoroughly before serving.
