Slow Cooker Green Bean Casserole

wooden spoon scooping green bean casserole from a slow cooker.

5 from 6 votes

Slow Cooker Green Bean Casserole

Slow cooker green bean casserole is so easy to make from scratch – without any canned soup! This comfort food classic recipe uses fresh green beans, has a creamy, bacon-filled sauce, is topped with crispy fried onions and is made right in the crockpot. This dish serves a crowd and comes out perfect every time.

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

6 strips bacon cut into small pieces
1 small yellow onion diced
2 cloves garlic minced
3 Tablespoons all purpose flour
1.5 cups chicken broth
1 cup heavy cream
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried thyme
2 pounds fresh green beans washed & trimmed
2 cups fried onions divided

Instructions

Heat a large skillet over medium-high heat and add the chopped bacon. Cook until crisp and then remove to a paper towel lined plate to drain.
6 strips bacon
To the bacon grease, add the diced onion and saute until translucent.
1 small yellow onion
Add in the garlic and cook until fragrant.
2 cloves garlic
Whisk in the flour, it will thicken. Continue whisking to fully cook the flour, approximately 1 minute.
3 Tablespoons all purpose flour
Whisk in the chicken broth and bring to a boil, whisking constantly.
1.5 cups chicken broth
Reduce heat to medium and whisk in the heavy cream.
1 cup heavy cream
Add in the crisp bacon, salt, pepper, and dried thyme and stir. Continue cooking for approximately 5 minutes while it thickens. Remove from heat.
¼ teaspoon salt, ½ teaspoon dried thyme, ¼ teaspoon pepper
Pour the trimmed green beans into the bottom of the slow cooker and top with the sauce. Stir to evenly coat.
2 pounds fresh green beans
Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours, stirring occasionally.
After 3 hours, stir in ¾ cup fried onions and top with the remaining fried onions. Leave the lid off and turn to WARM for serving.
2 cups fried onions

Notes

Store leftovers covered in the fridge for up to 5 days.

Use fresh green beans. I prefer the texture of fresh beans in this recipe. They’re not mushy! Frozen green beans will work too if that’s what you have. Thaw them first and drain extra liquid.

Easily double the recipe if you’re using a large slow cooker. Cook a little while longer.

Be sure to keep some of those crispy onions for the topping at the end. If not, they’ll all end up soggy!

Swap the fried onions for Panko breadcrumbs if that’s what you have on hand.

If you like mushrooms, you can dice and saute some fresh mushrooms with the onions.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

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