Print

Creamy Crockpot Green Bean Casserole

crockpot green bean casserole - featured image
Print Recipe

A stress-free, slow-cooker version of the classic holiday side dish. This recipe ensures tender-crisp green beans and a velvety sauce, with crispy fried onions added at the end to prevent sogginess.

Ingredients

Scale
  • 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 (10.5 ounce) can cream of mushroom soup
  • 0.5 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt (adjust to taste)
  • 0.25 teaspoon black pepper (adjust to taste)
  • 1 (2.5 ounce) can fried onions
  • 2 tablespoons butter, melted

Instructions

  1. Wash the green beans thoroughly, trim off the stem ends, and cut them into 2-inch pieces.
  2. Add the cut green beans to the slow cooker.
  3. Pour in the cream of mushroom soup, heavy cream, and chicken broth.
  4. Sprinkle in the garlic powder, salt, and black pepper.
  5. Stir everything together until the beans are evenly coated in the sauce.
  6. Cover the slow cooker and cook on low heat for 3 to 4 hours until beans are tender-crisp.
  7. In a small bowl, toss the fried onions with the melted butter.
  8. Once the beans are cooked, turn off the slow cooker.
  9. Sprinkle the buttered fried onions evenly over the top.
  10. Cover and let sit for 5 minutes before serving to allow onions to warm through.

Notes

Do not cook on high heat as the beans will become mushy. Add fried onions only at the very end to maintain crunch. If using frozen beans, thaw and drain thoroughly to avoid watery sauce. For a vegetarian version, swap chicken broth for vegetable broth and use plant-based soup/cream.

Nutrition

Keywords: crockpot green bean casserole, slow cooker side dish, holiday recipes, easy green beans, creamy casserole, Thanksgiving sides

Find it online: https://gleefulfork.com/creamy-crockpot-green-bean-casserole-5-easy-steps/