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Easy Crockpot Green Bean Casserole with Crispy Onions

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This creamy, savory green bean casserole is made entirely in the slow cooker, freeing up oven space for your holiday feast. Fresh green beans and a rich, homemade sauce make this a crowd-pleasing side dish that’s both convenient and delicious.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups crispy fried onions, divided

Instructions

  1. Sauté the Aromatics (10 minutes): Place a large skillet over medium-high heat and melt 2 tablespoons of the butter. Add the sliced cremini mushrooms and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes, until the mushrooms have released their liquid and started to turn golden brown. Add the diced yellow onion and cook for another 3-4 minutes, until softened. Finally, add the minced garlic and cook for just 30 seconds, until fragrant. Transfer this mixture to your slow cooker.
  2. Make the Roux (3 minutes): In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the ¼ cup of all-purpose flour. Cook, whisking constantly, for about 1-2 minutes. You want the mixture to be bubbly and lightly golden, but not brown. This cooks out the raw flour taste.
  3. Build the Sauce (3 minutes): Slowly pour in the chicken or vegetable broth while whisking vigorously to prevent lumps. Continue whisking until the mixture thickens, about 1-2 minutes. It should be smooth and glossy. Pour in the heavy cream, Worcestershire sauce, and dried thyme. Whisk until combined. Season with salt and pepper to taste. The sauce should be a bit thinner than you want the final result to be—it will thicken further in the slow cooker.
  4. Combine in the Slow Cooker (5 minutes): Add the trimmed and halved fresh green beans to the slow cooker with the mushroom mixture. Pour the creamy sauce over the top. Add 1 cup of the crispy fried onions. Gently stir everything together until the green beans are evenly coated in the sauce.
  5. Slow Cook (3-4 hours on LOW or 1.5-2 hours on HIGH): Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours. You want the green beans to be tender but still have a slight bite to them. They should not be mushy. The sauce will have thickened nicely by this point.
  6. Add the Topping (5 minutes): About 10 minutes before you’re ready to serve, carefully remove the lid. Sprinkle the remaining 1 cup of crispy fried onions evenly over the top of the casserole. Replace the lid and let it cook for another 5-10 minutes, just until the onions are warmed through and slightly softened on the bottom but still crunchy on top.
  7. Rest and Serve (5 minutes): Turn off the slow cooker and let the casserole sit for about 5 minutes before serving. This allows the sauce to set up just a little more. Serve hot, straight from the slow cooker.

Notes

Don’t skip sautéing the mushrooms and onions—it concentrates flavor and prevents a watery sauce. For a gluten-free version, use a 1:1 gluten-free flour blend or a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water). If the sauce is too thin after cooking, remove the lid and cook on HIGH for an additional 15-20 minutes. Add the crispy onion topping just before serving to keep it crunchy. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months (without the topping).

Nutrition

Keywords: green bean casserole, crockpot, slow cooker, Thanksgiving, side dish, crispy onions, holiday, easy

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