I've never done it but check below. I'd be interested to hear how it works if you try to do some version of it.

Here is a link that might be useful: Green beans

The potatoes will become mush, the greenbeans will turn olive green and mushy....
Don't think any sort of potatoes are decent in a crock pot....they turn to glue!
Linda C

My S-I-L is from the south. She cooks her beans until they lose their texture. I wonder if she has tried a crock pot!

I really love pork chops, beans, onions, sliced potatoes salt and pepper, wrapped in foil and cooked on the grill. I would think layering this mixture in a crock pot would work

Linda, read the recipe. The potatoes only cook for 45 minutes. Hardly enough time to turn to glue.

I have had very good luck with fresh green beans and new potatoes (chopped in extra large chunks, not small) cooked in a crockpot with fresh minced garlic, slivered almonds, maybe half an onion, chopped, a bit of minced parsley and I add a minced fresh jalapeno(with rind and seeds removed.)

Probably some other stuff but the real point I want to make is to recommend that you not add liquid. It will form a little bit of it's own liquid but I found it very tasty and convenient to cook in the crockpot and I think not adding liquid reduces the possibility of mushiness. (maybe this is like roasting?).

You can add more seasoning such as Italian as well. I've even added a teaspoon of curry powder. I stir about halfway thru cooking to mix the seasoning in well.
Cooking times I've tried:
1 hour on high and 3 or 4 on low
6 or 8 hours on low
( liked the 1 hour on high,etc. best)

--Alice