Recipe By
Published Apr 2nd
Slow Cooker Green Bean Casserole
Prep 10m Cook 5h Additional - Ready In 5h 10m
Servings 8 servings Calories 271.9

I was on a search for a slow cooker green bean casserole to take to a friend’s house for Thanksgiving dinner. I couldn’t find one I liked, so I mixed and matched and came up with this one! It was so good that I didn’t have any leftovers. Happily fed 8 adults and 3 children. Use different spices for your taste! I added some onion powder and Italian seasonings. After you serve, leave the lid off of the slow cooker so the french-fried onions remaining crispy on top. You could also use cream of mushroom soup in place of the cream of chicken.

Recipe Ingredients

  • 2 (16 ounce) packages frozen cut green beans
  • 2 (10.75 ounce) cans cream of chicken soup
  • ⅓ cup milk
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (6 ounce) can French-fried onions, divided

Cooking Directions

  1. 1 Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a slow cooker.
  2. 2 Cover and cook on Low for 5 to 6 hours. Top casserole with remaining French-fried onions to serve.

Nutrition Facts

  • Calories 271.9
  • Carbohydrate 22.9 g
  • Cholesterol 12.1 mg
  • Fat 16.7 g
  • Fiber 2.9 g
  • Protein 5.9 g
  • Saturated Fat 5.3 g
  • Sodium 836.9 mg
  • Sugar 4.3 g


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. I made this recipe for Christmas dinner - a traditional side dish for our family. It was good, but if I make it again in the crock pot, I'm cutting back on the soup and/or milk, (and will probably switch back to the traditional mushroom soup rather than the cream of chicken) as it was - Read more ...
  4. 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 - Read more ...
  5. Tried this for potluck at work and it came out great! Used Jackie's alterations with one can each cream of mushroom and cream of chicken soup, along with 4 cans of green beans (drained) - just the right amount of sauce w/o being too soupy. I also added about 1 t soy sauce and a - Read more ...
  6. This is a great version of a classic recipe! It's one of my favorite dishes for the holidays and I love that this makes so much. The parmesan cheese is a nice touch and doing this in the slow cooker frees up space in the oven for other yummy dishes!
  7. 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 - Read more ...
  8. Very tasty definetly a keeper with no changes needed.
  9. I was hesitant about doing a green bean casserole in a crock pot, but this was amazing! I follow the recipe, except for adding some soy sauce to it. I even added a tiny bit of Italian seasoning like she said in her comments. I received many compliments on this recipe, everyone went back for - Read more ...