Slow Cooker Green Bean Casserole Recipe

It was real good! I went with 1 can cream of mushroom and one can of cream of chicken. I wanted to use canned green beans instead. I used three drained cans. If you like them real creamy, this was the right amount but I could have easily added another can into the mix. Very easy! Enjoy!

This was great and everyone at thanksgiving agreed (even the picky eaters)! I made some changes based on comments. I used frozen french cut green beans but I THAWED them first and then drained off all the water so the end result wouldn't be too soupy. I used one can cream of mushroom and one can cream of chicken. Went with whole milk - only 1/2 cup and used freshly grated parm. Also added one minced garlic clove. 4 hours on low was plenty of time to heat everything through. It was the absolute perfect consistency and so delicious!

I've made this a few times for holidays and my guests loved it each time as did I! The first time I made it as is and it was very, very good. I made a few changes and the most recent ones were the best for our taste. I added sautéed Baby Bella mushrooms s(about 1 cup sliced) along with about 1/2 cup of chopped onions. I reduced the milk to 1/2 cup, added 1/2 t onion and 1/2 t garlic powder, 1 t Italian seasoning (as was recommended by others, and omitted the salt. I also added an additional 1/2 cup parmesan cheese at the very end. To be honest, I will probably not add the fried onions next time and add additional sautéed onions. We only had 5 people for dinner and there was very little left over. Great recipe and very easy!!!

This was a really good and simple recipe to make for my Thanksgiving Dinner. The only change I made was using fresh green beans trimmed and snapped. I boiled them first until Al Dente and then placed them in the Crock-Pot with diced onions, garlic and the rest of the ingredients listed. Worked perfectly because my oven was being used cooking other dishes for dinner.

I don’t think this tastes as good as the traditional recipe with canned green beans but if you are in need of oven space it is ALMOST just as good. I doubled the recipe for a large gathering and it fit nicely in a 6 quart crockpot. Initially I thought it would be too full, but it cooked down considerably. I think it is necessary to have frozen green beans instead of canned for the crockpot so it doesn’t get mushy or soupy. And mine turned out the perfect consistency with the recipe written as is. There is NOT too much milk and I don’t know how anyone would suggest that unless they altered the recipe by using canned beans. I did use half mushroom soup and half chicken soup. I did add a few teaspoons of soy sauce. I will DEFINITELY make this again any time I want oven space or to prepare a dish well in advance! I also found it better to cook on HIGH for 4 hours instead of low, stirring every now and then, and adding the onions on top at the end when serving.

I needed a slow cooker recipe for Thanksgiving and this was perfect. I used 1 can cream chicken and 1 can cream mushroom with 5 cans of French style green beans. Because everyone said it turned out runny I reduced the milk to 1/2 cup and added 2 tsp of soy sauce. Instead of topping with onions I used 2 cups crushed cornflakes with melted butter divided and put 1/2 in with the green beans and 1/2 on top about 20 min before serving. My crockpot tends to be hot so I also reduced the heating time to 2 hours.

Great way to save oven space. This dish is a family tradition, and this version got great reviews. for Thanksgiving. I used 32 oz. frozen cut beans as called for but used 2 cans cream of mushroom soup, plus 7 or 8 fresh mushrooms, sliced and half a fresh onion, chopped. Cooked on low for about 6 hours and left the lid off after adding the French's onion rings, as suggested by some readers. I won't bother using oven again as this was just as good!

I was playing with the quantities because I had already bought four-12 oz. bags of French Cut Frozen Green Beans. I added two cans of Campbell's Cream of Chicken Soup and approximately two cups of milk. I only had 1/2 a cup of Parm. Cheese total. I did not add the 1/2 cup of Crispy Onions at the beginning of cooking - instead liberally sprinkled Onion Powder and some Granulated Garlic and mixed well! This came out GREAT - but too soupy - or too much liquid, which was my fault. At the end of the 5 hour cook time, I used a slotted spoon to take the green beans out of my "soup" and put the green beans in a 13X9 Pyrex and then added Crispy Onions on top and put the whole thing under the broiler for 1 minute. Next time, I will ease up on my milk and it will be perfect! They tasted amazing and NO ONE noticed that it was Cream of Chicken soup and not Cream of Mushroom. Thanks for the recipe. It really helped with Christmas Eve dinner in that I only have one oven! Adding to my Recipe Box!

Thank you so much for this recipe! My mom is 76 years old and still lives alone ( for now) she stopped cooking and would only eat cereal and sandwiches. We of course take food to her as well. But I bought her a small crock pot and have been teaching her easy recipes. I downsized the recipe to suit her slow cooker. We added some cubed chicken so she would have a complete meal. She loved it!!!! Thank you bunches for the smile on my mom's face. She cooked it by herelf :)

This is a good recipe. I initially made with four cans of drained green beans and 2 soup as listed, and thought it was too soupy. I was making for a big work potluck so added 2 more cans of green beans and 1 more cream of mushroom and this time just a splash of milk. Potluck attendees ate the entire crock pot full and I got a lot of compliments. I used a bit of chopped fresh garlic and worcestershire sauce and would make this again for sure - using less milk than called for. A winner!

I made this for a work potluck since I didn't want to fuss with warming up a casserole dish and WOW it was so good! My coworkers scraped the crockpot clean and were raving. I did make some of the recommendations that were mention due to my personal preference. I used cream of mushroom soup instead of cream of chicken. I used garlic salt instead of regular salt. And I used three cans of cut green beans, drained. Cooked for 3 hours on high. Topped crispy onions 20 minutes before serving. It was AWESOME. Thank you for the crazy good recipe!

I've never been a huge fan of classic green bean casserole, but this simple recipe changed my mind! This is delicious and so easy made in the slow cooker. I will be putting this on my holiday menu this year, because I love that it frees up oven space by being made in the slow cooker.

Tastes homemade, but so easy.

Followed the recipe exactly as written and it was so good and easy! Definitely making these again and never in the oven again.

I have never liked Greenbean casserole. I made this on Thanksgiving using cream of chicken soup and it was outstanding! Could not believe it. Everyone was going back for seconds!

After three Thanksgivings making this, I won't do it any other way. It frees up stove and oven, plus it's delicious. I use cream of mushroom soup and took the tip to add a little onion powder in there. Never much if any left over.

I made it exactly as it is and everyone loved it but most of all me because it was so easy to put it all in the slow cooker and forget it until it was time to eat! I will not make it any other way.

Super easy. Quite good.

Green bean casserole is a holiday staple in my family so i made it for Thanksgiving today. I am thankful for the ability to gain some much needed oven space. I used cream of mushroom soup & frozen green beans --thawed, drained in a colander and blotted before mixing. The parm cheese was a nice addition. It gave it a creamy richness. It was a big hit and it turned out great. I'm thinking of trying Cream of Bacon soup for Christmas. I cooked it on low for just under 5 hours . Great recipe ! thank you for sharing it.

I was chosen to make GBC for a Friendsgiving two weeks ago and honestly, I wasn't excited. My family never served it and I really never ate it before. The thought of totally flopping on the beloved dish scared me. I really wanted to use a crock pot so when I found this recipe I felt relieved. It was a HIT! I'm so happy with how it turned out and I even liked it so I'll be making it for Thanksgiving this week. Super easy to throw together highly recommend!