Slow-Cooker Green Bean Casserole
Slow Cooker Green Bean Casserole made easy in the crockpot. With tender green beans, mushrooms, creamy sauce, and french-fried onion topping, it's the ultimate Thanksgiving side dish.
Servings 6 Servings
- 2 pounds fresh green beans
- 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, softened
- 1 cup chicken stock
- 2 cups french-fried onions
Remove ends of green beans and pull off strings, Cut into halves or thirds depending on lengths. Wash under cool water, drain well, and place in the crockpot insert.
In a skillet over medium heat, melt butter.
Add onions and mushrooms and cook until softened. Season with salt and pepper to taste.
Add cream cheese and chicken stock. Continue to cook, stirring occasionally, until cream cheese is melted.
Add mushroom sauce in the slow cooker over the green beans 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.
Serving: 220g | Calories: 266kcal | Carbohydrates: 25g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 523mg | Potassium: 613mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1180IU | Vitamin C: 20.6mg | Calcium: 193mg | Iron: 1.9mg