This crockpot green bean casserole is a classic Thanksgiving side dish made hands off in the slow cooker. This creamy dish is a holiday favorite plus frees up oven space!
Other holiday favorites we love include crockpot mashed potatoes and crockpot stuffing!
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Slow Cooker Green Bean Casserole
Any Thanksgiving menu is not complete without a creamy, savory, green bean casserole! Crockpot green bean casserole is an alternative to crispy tender green beans and a traditional side for Christmas dinner as well as a Thanksgiving side dish.
It’s classic comfort food that has just a few ingredients and making slow cooker green beans takes the time and pressure off so you can focus on the oven roasted turkey or baked ham. We also love these bacon wrapped green bean bundles!
Recipe Ingredients
- Green beans: I prefer canned green beans for their softer texture, I have not tested this with fresh green beans. You will need 3 cans.
- Chicken broth: Adds flavor and prevents the crockpot green bean casserole from drying out.
- Cream of mushroom soup: You could use cream of chicken soup if preferred but taste will be different.
- Salted butter: Since we are not adding salt, salted butter is best.
- French Fried Onions: A staple for green bean casserole!
How to Make Crockpot Green Bean Casserole
- Assemble. Place green beans in crock pot. Whisk together the cream of mushroom and chicken broth and pour on top of green beans. Place slabs of butter across the top.
- Cook. Cook on low for 2-3 hours or high for 1-2 hours. Stir halfway through and add salt and pepper to taste. Top with french fried onions just before serving.
Tips for Success
- Make sure to grease the crockpot first to prevent sticking once it’s ready.
- Drain the canned beans. Too much extra liquid will make for a soggy dish.
- Save the French fried onions to top it off just before serving. They won’t stay crispy if you add it right into the crockpot.
- Easily double the recipe for a crowd. The cooking time remains the same.
- For a bit of added flavor and texture add in sliced mushrooms and onions.
- If you’re going to add cheese, add it in towards the end or along with the crispy fried onions. Cheddar and parmesan are both great choices.
- Keep it warm for up to 2 hours until you’re ready to serve.
More crockpot side dishes to try include crockpot cheesy potatoes, slow cooker creamed corn and slow cooker carrots.
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Crockpot Green Bean Casserole
Ingredients
- 45 ounces green beans , 3 cans drained
- ½ cup chicken broth , more if needed
- 10 ounce can cream of mushroom
- 1 Tablespoons salted butter , sliced then
- 1-2 cups french fried onions
S&P, to taste
Instructions
- Prep. Butter the bottom of a 3-4 quart crockpot if desired. Then pour in the three cans drained green beans.
- Combine. Whisk together 1 can cream of mushroom and 1/2 cup chicken broth. Then pour on top of green beans. Sprinkle the top with salt and pepper. Place 1 Tablespoon butter cut into slabs across the top.
- Cook on low for 2-3 hours or high for 1-2 hours. Stir half way through and add more salt and pepper to taste. Top with french fried onions just before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
You can! If using fresh, you’ll want to use more because a can holds more beans as they are softer sitting in liquid. Don’t forget to wash and trim the ends.
If using frozen, be sure to thaw them first. You don’t want all of that excess liquid.
If you’re planning ahead and want to prepare this dish the day before, you can. Assemble the casserole in the crockpot as instructed, cover with foil, and place in the fridge. The following afternoon, set the cooking time.
Up to two or three hours which makes it perfect for Thanksgiving or Christmas dinner!
If you find that your casserole is soupier than you would like, remove the lid for 30 minutes to help thicken it.
Store in the refrigerator in an airtight container for up to 4-5 days. Reheat in the oven for crispy fried onions or in the microwave.
Categorized as: 5 Ingredients Or Less, American, Christmas, Crockpot, Crockpot, Easter, Nut-Free, One Pot, Side Dishes, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I used golden cream of mushroom soup. The taste was SO MUCH better and my family really liked it!