Preheat the slow cooker crockery on the high heat setting covered with the lid.

Preheat a large skillet over medium then add the bacon pieces, reduce the heat to medium low, and cook until crispy. Allow the bacon to cook slowly to render its fat to avoid burning.

Remove the crispy bacon pieces with a slotted spoon transferring them into a small bowl and set aside.

Next, add a tablespoon of the rendered bacon drippings to the hot crockery.

Place the seasoning meat (side meat) into the crockery, along with half of the cooked bacon pieces, diced shallot and crushed garlic clove. Give a gentle stir and allow the slow cooker to heat the shallot and garlic for a minute or two so that they begin to release their flavor.

For the next step; add the fresh green beans, pepper, salt, brown sugar, chicken stock, water and red pepper flakes to the crockery.

Cover with the lid, reduce to the low heat setting and slow cook 10-12 hours on low (or 6-8 hours on the high setting), or until the beans are the desired tenderness; stirring occasionally.

Transfer the green beans to a serving dish and garnish with the reserved bacon pieces.