Chop up 3 rasher Bacon and add it to a frying pan with 1 teaspoon Olive oil. Gently cook for 4-5 minutes until the bacon starts to crisp.
Add 3 Shallots, 80 g Button mushrooms and 2 Garlic clove to the frying pan and cook for 2 minutes more.
Add 500 g Green beans to the slow cooker.
Add the bacon mix on top.
Pour in 350 ml Chicken stock and cook on high for 3 hours.
Notes
How long you cook the bacon for really is a preference thing. Some people like their bacon really crispy, in which case cook it for a couple of minutes longer.
The bacon softens a little when cooking, so you can save some of the crispy bacon to sprinkle on top before serving.
You can make this a more filling side dish by adding diced potatoes and cooking them all together. They might need cooking a little longer, but the beans will be fine with longer in the slow cooker.
Always use fresh green beans, not canned.
You can make this a vegan side dish by leaving out the bacon and using vegetable stock.
Add some extra flavour to the finished dish with a sprinkle of red chilli flakes.