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Slow Cooker Green Bean Casserole
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4.34 from 3 votes

Slow Cooker Green Bean Casserole

Green Bean Casserole cooked in a crockpot tastes just as good as not better than one made in the oven. Plus it frees up oven space for holiday meals.
Course Casserole
Cook Time 6 minutes
Total Time 6 minutes
Servings 10



  • 1 cup canned fried onions, French's
  • 3 tablespoons butter
  • 10 ounces white or cremini mushrooms, cut into 1/4-inch slices
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1 1/4 cups low sodium chicken broth
  • 1 1/4 cups heavy cream
  • 2 pounds green beans, trimmed and cut into 1-inch pieces
  • 3/4 cup shredded sharp Cheddar cheese


  • 2 slices hearty white bread, torn into pieces
  • 2 tablespoons unsalted butter, melted
  • 2 cups canned fried onions


  • Pulse 1 cup of fried onions in a food processor until finely ground. Set aside.
  • In a large skillet, melt butter over medium heat and add mushrooms and sauté until mushrooms release their liquid, about 5 minutes.
  • Increase heat to medium-high and sauté until liquid evaporates, about 3 minutes. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, and thyme. Saute 30 seconds.
  • Add flour and ground onions to skillet and cook for 1 minute.
  • Slowly whisk in broth and cream and bring mixture to a boil. Reduce heat to medium-low and simmer until sauce gets very thick, about 10 minutes.
  • Place green beans in the slow cooker (6-quart slow cooker is best) and stir in sauce. Cover and cook on low for 5 to 6 hours.
  • Remove lid, stir in cheese and remaining salt and pepper. Turn heat setting to WARM and place lid back on.
  • For topping, pulse bread and butter in food processor until coarsely ground. Place bread crumb mixture along with 2 cups fried onions in a large skillet and heat over medium-high heat until golden brown, about 3 to 5 minutes.
  • When ready to serve, pour green bean mixture into a casserole dish and top with onion mixture.


Use fresh green beans for this recipe. Canned green beans will get too mushy.
This dish can be cooked well in advance and kept warm in the slow cooker, but do not put the topping on until ready to serve for best results.