If you are hosting a crowd this Thanksgiving, then you have to try this Crockpot green bean casserole! Simple and quick to prep, the slow cooker does all of the hard work leaving your hands free to cook up the rest of the meal.
Slow Cooker Green Bean Casserole Recipe
Green bean casserole is a Thanksgiving favorite, and this Crockpot method is extra tasty!
Made with mushroom soup, it’s creamy and cheesy, and topped off with those crunchy fried onions. This is one side dish that everyone will want the recipe for!
Be sure to try my Bacon Wrapped Green Bean Bundles and Sauteed Green Beans with Molasses too!
Why you’ll love this Crockpot Green Bean Casserole recipe:
- MAKE AHEAD: You can easily prep this dish ahead of time and the leftovers keep well and are easily reheated.
- GREAT FOR A CROWD: This recipe makes enough for 10 generous servings and I promise everyone will be asking for seconds!
- ONE POT: Everything is all prepped and cooked in the slow cooker, so clean up is a breeze!
This classic side dish recipe is so easy to make in the slow cooker. It’s a great dish that you can set and forget, and it’s extra delicious!
If you don’t have a crock pot, try this classic green bean casserole or Instant Pot green bean casserole instead!
How to make Green Bean Casserole in a Crock Pot
You can jump to the recipe card for full ingredients & instructions!
- Stir together the ingredients for the sauce in the slow cooker.
- Add in the green beans and half of the onions.
- Cover and cook.
- Sprinkle over the rest of the fried onions to serve.
I make this casserole with canned green beans as they don’t require any prep, just drain them and they are ready to use. You can use fresh green beans if you prefer, just rinse and trim them first. Frozen green beans would need to be defrosted and drained to get rid of any excess water.
Yes! You can prep the dish the night before and keep covered and refrigerated til ready to cook. Add an additional 30 minutes on to the cooking time if you do this.
Leftovers are the best thing about Thanksgiving! Place them in an airtight container and they will keep well in the fridge for up to 5 days. They are easily reheated on the stovetop to serve.
This Crockpot green bean casserole is a pretty traditional recipe, but you can easily add in other seasonings or spices to the sauce like Italian or red chili flakes for a little kick. You can swap the parmesan for other shredded cheeses, and topping it with crispy cooked bacon to serve is a real winner!
Serving Suggestions
This green bean casserole is great to serve with Thanksgiving and holiday meals. Serve it alongside some of these favorite mains.
I love that this green bean casserole is cooked in the Crockpot. It’s totally hands off and it frees up your oven for the rest of the meal.
Tips!
- Cook in a 6 quart Crockpot.
- To prep ahead, follow steps 1 and 2 and cover. You can refrigerate overnight (or up to 3 days) and add an additional 30 minutes of cooking time to step 3 when ready to slow cook.
- If you plan to keep the dish on warm until ready to serve, wait to add the french fried onions until just before serving to avoid the onions becoming too soggy.
- If substituting with frozen green beans, be sure to thaw them first.
- You can double the recipe if using a 6 quart or larger slow cooker. If doubling, cook for 2.5-3 hours.
- For non mushroom lovers, you can substitute with condensed cream of chicken soup.
This classic green bean side dish is a must for me and my family at any big feast. It’s universally loved and it comes out so well with the slow cooker.
More Holiday Side Dishes you Must Make
- Roasted Maple Bacon Brussels Sprouts
- Brown Sugar Glazed Carrots
- Herb Roasted Potatoes
- Cheesy Cauliflower Au Gratin
- Instant Pot Mashed Sweet Potatoes
Try ALL the Sides
60+ Holiday Side Dishes
This Thanksgiving we hope you enjoy as many sides as possible with this Roast Turkey Breast!
This Crockpot green bean casserole is so effortless to make, it’s a great alternative method to try this Thanksgiving. It’s so creamy and perfectly cheesy, everyone will want extra!
More Crockpot Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Crockpot Green Bean Casserole Recipe
Ingredients
- 58 oz green beans (4 cans) drained (fresh cut or French style)
- 21 oz condensed cream of mushroom soup 2 cans
- ¾ cup milk
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup shredded parmesan cheese
- 6 oz container French fried onions divided
Recommended Equipment
Instructions
- Add the cream of mushroom soup, milk, sour cream, seasonings and shredded cheese to the bottom of the crockpot. Use a wooden spoon or spatula to stir the ingredients until well combined.21 oz condensed cream of mushroom soup, ¾ cup milk, ¼ cup sour cream, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ cup shredded parmesan cheese
- Dump in the green beans and half of the french fried onions, stir until just mixed.58 oz green beans, 6 oz container French fried onions
- Cover and cook on low for 2-3 hours.
- Stir well and pour the remaining french fried onions on top of the casserole. Serve warm, enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Cooked in a 6 quart Crockpot.
- To store, place leftovers in an airtight container in the refrigerator for 3-5 days.
- To prep ahead, follow steps 1 and 2 and cover. You can refrigerate overnight (or up to 3 days) and add an additional 30 minutes of cooking time to step 3 when ready to slow cook.
- If you plan to keep the dish on warm until ready to serve, wait to add the french fried onions until just before serving to avoid the onions becoming too soggy.
If substituting with frozen green beans, thaw first. - You can double the recipe if using a 6 quart or larger slow cooker. Cook for 2.5-3 hours.
- For non mushroom lovers, substitute with condensed cream of chicken soup.
Nutrition Information
This was an excellent recipe for my office potluck. Prepared as directed the night before and plunged it in as soon as I arrived to work in the morning. I double the recipe so it took about four hours to completely cook through many compliments and not a spoonful left. I will certainly make this again PS I also added sharp cheddar cheese along with the Parmesan.
I’m so glad it was a hit, Ginger! Thanks so much for stopping by!
This was delicious. I used gluten free cream of mushroom soup and gluten free French fried onions. The best green casserole I’ve had. A keeper for sure ~ thank you!!!
Thanks for stopping by, Amy!
can i use fresh green beans for this recipe?
Yes, you can use fresh green beans!