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Creamy Crockpot Green Bean Casserole Recipe (Easy & Best)

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This creamy crockpot green bean casserole with crispy onions is a hands-off, no-oven-required side dish perfect for holidays and busy nights. Made from scratch with a rich, velvety sauce and tender green beans, it’s a crowd-pleaser that frees up your oven for other dishes.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 ½ cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • 1 ½ cups crispy fried onions (e.g., French’s original)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Wash and trim the fresh green beans, cutting them into 2-inch pieces. Set aside.
  2. In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 4-5 minutes until translucent and slightly golden. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the flour over the onion and garlic. Stir constantly for 1-2 minutes to form a roux. Cook until light golden, but do not brown.
  4. Slowly pour in the broth while whisking continuously. Whisk until smooth and thickened, about 2-3 minutes. Add the heavy cream and milk, whisking until combined. Simmer for 2-3 minutes until the sauce coats the back of a spoon.
  5. Remove the skillet from heat. Stir in the sour cream, Parmesan cheese, salt, black pepper, garlic powder, onion powder, and dried thyme. Whisk until smooth. Taste and adjust seasoning if needed.
  6. Lightly grease a 6-quart slow cooker with butter or cooking spray. Add the green beans and pour the sauce over them. Stir gently to coat all beans evenly.
  7. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours, until the beans are tender but still have a slight bite. Avoid lifting the lid too often.
  8. About 10 minutes before serving, sprinkle the crispy fried onions evenly over the top. Do not stir. Cover and let warm through for 10 minutes.
  9. Garnish with fresh parsley if desired. Serve hot directly from the crockpot or transfer to a serving dish.

Notes

For best texture, add crispy onions at the very end to keep them crunchy. If using frozen green beans, reduce broth by ¼ cup and add them frozen; reduce cooking time by about 30 minutes. To make ahead, prepare the casserole without the topping, refrigerate, and reheat before serving. For a gluten-free version, substitute flour with a 1:1 gluten-free blend or use a cornstarch slurry.

Nutrition

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

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