Slow Cooker Green Bean Casserole with tender green beans, mushrooms, and french-fried onions has all the delicious flavors of your favorite Thanksgiving side dish but without the work!
Slow Cooker Green Bean Casserole has been a regular on our Thanksgiving Day dinner for many years now. In fact, I first posted this recipe on November 23, 2013. The recipe is from Stephanie O’Dea’s 365 Slow Cooker Suppers cookbook which Rachel Ray featured on her show that November. We tried it for our Thanksgiving feast that year and have been making it every year since!
This green bean casserole is indeed a
life stress saver especially during the frenzy of holiday prep. After the short work of sauteing the mushrooms and making the cream sauce, it finishes off in the crockpot thus freeing up the stove and the cook for other things on the menu. It has all the delicious flavors of your favorite Thanksgiving side dish but without the work!
The best part is, you can easily double the servings for a large gathering. Loaded with tender green beans, mushrooms, creamy sauce, and crispy french-fried onions, I highly suggest you do. Your guests are sure to be crowding around your slow cooker wanting seconds!
Slow Cooker Green Bean Casserole with tender green beans, mushrooms, and crispy french-fried onions has all the delicious flavors of your favorite Thanksgiving side dish but without the work!
- 2 tablespoons butter
- 8 ounces fresh button mushrooms, sliced thin
- salt and pepper to taste
- 1 small onion, peeled and chopped
- 8 ounces cream cheese
- 1 cup chicken stock
- 2 pounds green beans, ends trimmed and cut into 3-inch lengths
- 1 cup french-fried onions
In a skillet over medium heat, melt butter.
Add onions and cook until softened.
Add mushrooms and cook, stirring occasionally, for about 5 to 7 minutes or until lightly browned and softened. Season with salt and pepper to taste.
Add cream cheese and chicken stock. Continue to cook, stirring occasionally, until cream cheese is melted.
Wash green beans and drain well. Place in the crockpot insert.
Add mushroom sauce on top and gently stir to distribute. Cook on HIGH for 2 hours or on LOW for 5 hours.
Transfer to serving platter and garnish with french-fried onions.