💚😋 Slow Cooker Green Bean Casserole is made with fresh green beans, bacon, and a THREE CHEESE sauce. NO cream of mushroom soup or processed sauces here. A hands-off side that frees up oven space, it’s an EASY comfort food that’s perfect for Thanksgiving, Christmas, parties, and events!
Easy Slow Cooked Green Bean Casserole
This cheesy slow cooker green bean casserole is a classic Thanksgiving, Christmas, and Easter side dish made even better with three kinds of cheese, plus crispy bacon and a creamy sour cream base. The green beans stay tender (not mushy!), while fried onions on top add the perfect crunchy finish.
It’s a crowd-pleasing side dish that frees up oven space and pairs perfectly with juicy baked turkey breast, glazed pork loin roast, honey baked ham, or any festive main. Whether you’re hosting Thanksgiving, Christmas, or a family gathering, this dish is guaranteed to have everyone coming back for seconds.
Ingredients in Crockpot Green Bean Casserole
For this family-favorite comfort food casserole, you’ll need the following common fridge and pantry ingredients:
- Fresh or frozen green beans – Fresh are best. However, the second-best option is frozen green beans. Thaw and drain them before using them. You can skip the blanching step if you’re using frozen. I don’t like canned green beans, so for me personally, this is a no since they will only continue to get mushier as they slow cook for another hour or two. Not to mention, the color is just not appetizing in my opinion
- Ice water bath
- Butter
- Yellow onion and garlic – Add a sweet, savory taste
- All-purpose flour – substitute with 2 tablespoons arrowroot powder to make gluten-free
- Chicken broth – Low-sodium is best
- 2% Milk and Heavy Cream – Whole milk works, too
- Cheese – Shredded Colby Jack cheese, shredded cheddar cheese, and finely grated Parmesan cheese
- Seasonings – Smoked paprika (or regular paprika), dried thyme, salt, pepper
- Cooked bacon – Any kind
- Crispy French fried onions
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Green Bean Casserole in a Slow Cooker
- Blanch the green beans: Then, submerge them in an ice water bath to stop the cooking process. Set aside.
- Make the cheese sauce: You’ll first need to sauté the onion and garlic. Then, sprinkle the flour over top and cook for 1 minute. Add the broth and milk, followed by the cheeses, cream, spices, and HALF of the bacon last.
- Slow cook the casserole: Place the green beans in your slow cooker, add the cheese sauce, stir to combine, cover, and cook for either 1 hour on high or 2 hours on low.
- Garnish before serving: Sprinkle the remaining bacon over the casserole, as well as the fried onions.
Tip for Crisping Up the Fried Onions
Since this is a slow cooker green bean casserole recipe, I toasted the French’s Crispy Fried Onions first in a dry skillet for a couple of minutes. Then, sprinkle them on shortly before serving so they don’t get soggy.
Major tip, friends, do not place the lid back on the slow cooker or the crispy fried onions will get soggy from the moisture and condensation that will accumulate on the underside of the lid. It can then can drip down onto the onions and make them mushy.
Make-Ahead Instructions
If you want to make this ahead of time in your slow cooker at home, and then bring it to an event, go for it!
- Assemble and cook the casserole as instructed. Seal the reserved bacon and fried onions in separate containers for now.
- Unplug your slow cooker, put it in your car, and plug it in at your friend’s or family member’s home to reheat.
- When ready to serve, top with the reserved bacon and fried onions.
Recipe FAQs
I used a basic 7-quart slow cooker. You can use it in the 6 to 8 quart range. I wouldn’t go smaller than 6 quarts, though.
Yes, you can but use a bigger slow cooker, in the 10 quart range is my recommendation. The cooking time should be approximately the same, but of course, the first time you make it keep an eye on it.
I know that not everyone wants or uses their slow cooker all that much. For those of you who want to make a classic green bean casserole in the oven, and not in a slow cooker, use this recipe instead. There are no processed ingredients, no canned soups, and is an updated spin on classic green bean casserole.
Extra slow cooker green bean casserole will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave or you could warm it in a low oven if you have extra time. Note that the onions won’t stay crisp on the leftovers.
Cheesy Slow Cooker Green Bean Casserole
Equipment
Ingredients
- 2 ½ pounds fresh green beans, ends trimmed* (See Notes)
- Ice water bath
- ¼ cup unsalted butter
- 1 large yellow onion, diced small
- 2 to 4 cloves garlic, finely minced
- ¼ cup all-purpose flour, or arrowroot powder/starch, See Notes**
- 1 ½ cups chicken broth, I use reduced sodium
- ½ cup 2% or whole milk
- 1 cup shredded Colby Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup finely grated Parmesan cheese
- ⅓ cup heavy cream
- 1 teaspoon smoked paprika or regular paprika
- ½ dried thyme, or 1 teaspoon fresh thyme
- ½ teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 pound bacon, cooked and diced into 1/2-inch pieces; divided
- 2 cups crispy fried onions
Instructions
- Blanch the green beans by adding them to a large stockpot of water that has already been brought to a boil over high heat. Cook for 4 minutes.
- Have a large bowl of water with ice cubes waiting.
- After 4 minutes, using a slotted spoon remove the green beans and immediately submerge them in the ice water bath to stop the cooking process; set aside.
- To a large skillet, add the butter and heat over medium-high heat to melt it.
- Add the onion and sauté until softened and translucent, about 4 minutes; stir frequently.
- Add the garlic and cook for 1 minute, or until fragrant; stir constantly.
- Evenly sprinkle the flour, and cook for 1 minute; stir constantly.
- While whisking constantly, add the broth, milk, and keep whisking until it begins to thicken, a couple minutes.
- Add the three cheeses, heavy cream, smoked paprika, thyme, salt, pepper, and stir continuously until the cheese melts and you have a nice smooth cheese sauce.
- Stir in half the bacon (reserve the remainder); set mixture aside.
- To your 7-quart slow cooker or similarly sized, add the green beans from the ice water bath, then pour the cheese sauce over the top, and stir to combine.
- Cover with the lid and cook on low for 2 hours or high for 1 hour.
- About 5 to 10 minutes before the green beans are done cooking, to a large skillet, add the crispy fried onions and toast them for about 3-4 minutes over medium-high heat until lightly browned; toss and stir frequently.
- Evenly sprinkle them over the top of the cooked green beans along with the remaining bacon. Tip – Do not place the lid back on the slow cooker or the crispy fried onions will get soggy.
- Serve immediately*** (See Notes). Extra will keep airtight in the fridge for up to 5 days noting the onions will not stay crispy; reheat gently in the microwave or oven if you have time.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
This does sound good and was thinking about making it for Thanksgiving. I do need to make it gluten-free for a couple family members. I want to mention your link to gluten-free fried onions is not correct, it does not lead to a gluten=free product. They’re regular fried onions, not gluten-free. Oh well, I’ll find them. Thanks for the recipe.