How to Make Green Bean Casserole in the Slow Cooker
This easy slow cooker green bean casserole is creamy, cheesy, and topped with crispy French fried onions. It’s the fuss-free holiday side dish that frees up your oven when you need it most!
Welcome, friend!
Can we talk about the great Thanksgiving oven shortage?
You know exactly what I mean.
The turkey needs the oven. The rolls need the oven. The pie needs the oven.
And somehow, so does everything else!
That, my friends, is why I fell head over heels for this slow cooker green bean casserole.
It cooks up creamy and cozy in your crockpot, no precious oven space required.
Bless.
Why You’ll Love This Slow Cooker Green Bean Casserole
It frees up your oven. (I cannot say this enough during the holidays!)
It’s creamy and comforting, with a savory parmesan twist that takes classic green bean casserole up a notch.
It’s a total dump-and-go dish. Just stir, cover, and let the slow cooker work.
And those crispy fried onions on top? The very best part!
Serving a big holiday spread? Pair it with my Sweet Potato Casserole for the coziest table around.
How to Make Green Bean Casserole in the Slow Cooker
This one could not be simpler, friend!
First, add your green beans.
Toss your thawed green beans right into the slow cooker.
Next, make your creamy sauce.
In a bowl, combine the cream of mushroom soup, half-and-half, parmesan, garlic, seasonings, and HALF of your fried onions.
Stir it up well, then pour it right over the green beans.
(We save the rest of those onions for the crispy topping later!)
Then, fold and spread.
Fold everything together until the green beans are nicely coated.
Spread it all into an even layer.
Now, let it cook.
Pop the lid on and cook until your green beans are tender.
Low and slow, or a little quicker on high. Your choice!
Last, add the crispy topping.
Give the casserole a good stir, then sprinkle those remaining fried onions right over the top.
Serve it up right away while everything’s warm and creamy!
Best Tips for Slow Cooker Green Bean Casserole
A few little notes to make it perfect every time!
Serve it right away.
The sauce thickens up the longer it sits, so this one is best served fresh and creamy.
Frozen beans are best, but canned work too.
Canned green beans will work in a pinch! Just know they’ll turn out a good bit softer.
Make it your own.
No cream of mushroom on hand? Swap in cream of chicken or cream of celery.
Want a thinner sauce? Use whole milk in place of the half-and-half.
Not a parmesan fan? Shredded cheddar is delicious here too!
Turn it into a meal.
Add chopped bacon, shredded chicken, or shredded turkey to make it heartier. Sliced mushrooms are lovely too!
Just go easy on the add-ins. Too many, and you may need to whip up a little extra sauce to coat everything.
More Holiday Sides and Casseroles You’ll Love
Building out your holiday table? Dig into these next!
- Sweet Potato Casserole
- Classic Green Bean Casserole
- Best Tater Tot Casserole
- Cheesy Crab Rangoon Casserole
Ready to reclaim your oven this holiday season?
Print out the recipe below and let your slow cooker do the work!
And be sure to check out our 30 Minute Dinner Recipes Book. You’ll LOVE it!
Enjoy, friend! ;0)
Print
Slow Cooker Green Bean Casserole
An easy slow cooker green bean casserole made with a creamy parmesan mushroom sauce and crispy French fried onions. No oven needed, so it’s perfect for holidays and potlucks.
- Prep Time 10 mins
- Cook Time 3 hrs
- Total Time 3 hrs 10 mins
- Yield 8–10 servings 1x
- Category Side Dish, Sides
- Method Slow Cooking
- Cuisine American
Ingredients
- 32 oz frozen whole green beans, thawed
- 2 (10.5 oz) cans cream of mushroom soup
- ¾ cup half-and-half
- ½ cup shredded parmesan cheese
- 3 garlic cloves, minced
- ½ tsp salt
- ½ tsp black pepper
- 6 oz French fried onions, divided
Instructions
- Add thawed green beans to slow cooker.
- Combine the cream of mushroom soup, half-and-half, parmesan cheese, garlic, seasonings, and just half of the fried onions. Stir well and add the mixture into the slow cooker on top of the green beans.
- Fold everything together until the green beans are coated. Spread it all out into an even layer in the slow cooker.
- Place lid on top and cook on the low setting for 3–4 hours or the high setting for 2 hours, until green beans are tender.
- Stir the casserole well. Sprinkle the remaining fried onions. Serve immediately.
Notes
- Canned green beans can be used, however the results will be much softer.
- If you don’t want cream of mushroom, swap it for canned cream of chicken or cream of celery.
- For a thinner cream sauce, swap to whole milk.
- Instead of parmesan, you can use shredded cheddar.
- Serve immediately. The sauce reduces the longer it sits.
- Add chopped bacon, shredded chicken, or shredded turkey to make it more filling.
- Sliced mushrooms can also be added.
- Be mindful of how much extra meat or vegetables you add; you may need more cream sauce to coat everything.
