Cut the bacon into 1/4-inch pieces and cook them in a large nonstick skillet over medium heat until crispy. Remove the bacon from the pan and set aside, but reserve the bacon grease.

Add the onions to the pan with the bacon grease and sauté until translucent, about 5 minutes. Toss in the garlic and stir for another minute until aromatic.

Transfer the onions and garlic to the crockpot, and discard the remaining bacon grease.

Into a 6-quart crockpot, add the chicken broth, garlic salt, black pepper, paprika, sugar, and red pepper flakes. Give it a good stir to combine.

Mix in half of the cooked bacon.

Lay the green beans in the crockpot, making sure they’re all lined up in the same direction for even cooking. Add more chicken broth if needed—aim for about 90% coverage.

Cook on low for 6-7 hours (or on high for 4 hours). If using low, check the tenderness around the 6-hour mark, and cook longer if needed.

Once done, drain the beans from the broth, then toss with butter, the remaining bacon, and add salt and pepper to taste.