These 3-ingredient Italian potatoes and green beans are the perfect no-stress side dish for busy days and cozy family dinners. Inspired by classic potluck favorites, this recipe lets bottled Italian dressing do all the seasoning, marinating, and flavor-building while the slow cooker works its magic. The potatoes turn soft and buttery, the green beans become tender, and everything gets coated in a bright, savory sauce that tastes far more complex than the ingredient list suggests. It’s an easy, budget-friendly dish that pairs beautifully with almost any main course and smells like comfort while it cooks.
3-Ingredient Slow Cooker Italian Potatoes & Green Beans
Servings: 4–6 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby potatoes (red, yellow, or mixed), halved if large | 1 1/2 pounds |
| Fresh green beans, trimmed | 1 pound |
| Italian salad dressing (zesty or regular) | 1 cup |
Instructions
Rinse the baby potatoes and pat them dry. Halve any larger pieces so they cook evenly.
Rinse the green beans and trim off the ends.
Place the potatoes in the bottom of a 4- to 6-quart slow cooker, then layer the green beans on top.
Pour the Italian salad dressing evenly over the vegetables, making sure most pieces are lightly coated.
Cover and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 1/2 hours, until the potatoes are fork-tender and the green beans reach your preferred softness.
Stir gently to coat everything in the flavorful cooking juices. Taste and add salt or pepper if desired.
Serve warm, drizzling a little of the sauce over the vegetables before serving.
Variations & Tips
For extra flavor, add minced garlic or Italian seasoning, or sprinkle Parmesan or Romano cheese on top before serving. If cooking for picky eaters, mix in carrot coins for added sweetness or cut potatoes smaller for a softer texture. To make it a full meal, stir in cooked Italian sausage, diced ham, or shredded rotisserie chicken during the last 30 minutes of cooking. Swap green beans for broccoli or cauliflower during the final 1 1/2–2 hours if preferred. Frozen green beans work as well—just extend LOW cooking time slightly. Use light Italian dressing for a lower-calorie version, and brighten flavors with a squeeze of lemon juice at the end. Prep vegetables the night before to make morning assembly quick and effortless.
