Saucy Slow Cooker Green Beans and Potatoes

I typically eat this as a meal! Easy cookin' for a Veggiesaurus like myself. =) However, it's also a great side dish for a steak or chicken dinner.

Ingredients 2 pounds tiny new potatoes
1 pound fresh green beans, trimmed and halved crosswise
1 can condensed cream of celery soup
3/4 cup water
1/4 cup Dijon-style mustard
3/4 teaspoon dried dillweed

1. In a 3-1/2- or 4-quart slow cooker combine potatoes and green beans. In a medium bowl stir together soup, water, mustard, and dillweed. Pour over vegetables in cooker; stir gently to combine.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir gently before serving. Makes 12 servings.
Recipe via the Essential Slow Cooker cookbook from BHG


  1. This looks delicious, definitely putting it in my "to make" file!

  2. oh Becky this looks so good! I'm starving right now and this did't help! lol I'm saving this!

  3. I make something almost exactly like this, except I use cream of chicken soup. I think I might try the celery soup..never knew they made it.

  4. YUUUUUMMMMMM!!! This looks so good - and I just ate dinner. LOL

  5. looks like I need to get the slowcooker out of winter storage...mmm...

  6. This looks so good, I'm veggie too and could easily make a meal of it. I really dislike celery though, I think I would subsitute that for a different flavour.


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