Ingredients:

  • 1.5 lbs fresh green beans, trimmed and snapped in half
  • 1 lb baby red potatoes, halved or quartered into 1-inch chunks
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp liquid smoke
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Trim the stem ends from the fresh green beans and snap them in half. Halve or quarter the baby red potatoes into 1-inch chunks to ensure even cooking.
  2. Place the potatoes and diced onions at the bottom of the slow cooker, then layer the green beans on top.
  3. In a small bowl, whisk together the vegetable broth, soy sauce, liquid smoke, and olive oil. Pour the mixture evenly over the vegetables.
  4. Sprinkle the smoked paprika, thyme, salt, pepper, and minced garlic over the top. Gently toss with tongs to distribute the seasoning without breaking the potatoes.
  5. Cover with the lid and cook on High for 4 hours or Low for 7-8 hours until potatoes are fork-tender and beans are soft.
  6. Give the vegetables a final stir. Optional: stir in a teaspoon of lemon juice or apple cider vinegar before serving to brighten the flavor.