Cut the bacon into small pieces and cook it until crispy in a large skillet over medium heat. Take the crispy bacon out and place it on a paper-towel-lined plate.
Reserve 4 Tablespoons of the bacon grease in the skillet. Add the onions and cook until softened, 10 minutes. Add the garlic and cook until fragrant, 30 seconds.
Add the green beans, half of the bacon, the cooked onions and garlic, chicken stock, butter, seasoned salt, black pepper, paprika, garlic powder, onion powder, and chili flakes to the body of a 6-8 quart slow cooker. Stir everything together
Cover and turn the slow cooker on low for 4-6 hours or high 3-5 hours. Stir every hour or so if you are able.
Taste, adjust seasoning if necessary. Serve with some of the leftover crispy bacon on top.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
If you want, you can keep all the bacon to the side and serve it with each portion. Since you add bacon to the slow cooker, it will become soggy. I know this may not be appealing to everyone, so this would be a good alternative. However, cooking with the bacon in the slow cooker adds more flavor overall.
The butter adds a touch of richness to the green beans but you can leave it out if you want.
There isn’t much spice from the chili flakes, if you want more of a kick, add more chili flakes, cayenne pepper, or chipotle powder. It is also very good adding hot sauce on top of your portion of green beans.
Keep refrigerated for up to 3 days, freeze for up to 3 months.