Green bean casserole has always been one of those dishes that shows up on my table when I want something warm, creamy, and easy.

This Crockpot Green Bean Casserole Recipe makes it even better because the slow cooker does most of the work. No oven space needed. No last-minute rush.

I love how this slow cooker green bean casserole turns simple frozen green beans, cream soup, milk, and crispy fried onions into a rich and cozy side dish.

It tastes just like the classic holiday green bean casserole, but it cooks low and slow while I focus on other food.

You can set it up early in the day and forget about it for a few hours. When dinner is ready, you just stir, top, and serve.

It goes great with ham, turkey, or even simple baked chicken. You will love how easy this is for your next meal.

Reasons To Love This Crockpot Green Bean Casserole

There are many green bean casserole recipes out there, but this crockpot version makes life much easier. I have made this many times, and it always turns out rich, creamy, and full of flavor.

Here is why I keep coming back to this recipe:

• Hands-off cooking – Once everything goes into the slow cooker, it cooks on its own.
• Simple pantry ingredients – Most items are easy to find at any grocery store.
• Great for busy days – I prep it earlier in the day and focus on other dishes.
• Creamy and comforting – The soup, milk, and seasoning make a smooth sauce.
• Crowd-pleasing side dish – It pairs well with ham, turkey, chicken, or beef.

I also love that the fried onions are mixed inside and added on top. That gives flavor in every bite and a little crunch at the end. It tastes just like the classic version but feels even easier.

Crockpot Green Bean Casserole Recipe Ingredients

Frozen cut green beans (4 cups)
Frozen green beans work great in this recipe because they are already trimmed and cut. I like using frozen instead of canned since they keep a better texture after slow cooking. No need to thaw first.

Cream of celery soup (2 cans, 10.5-ounce each)
Cream of celery soup gives this casserole its creamy base and mild flavor. It blends smoothly with the milk and coats the beans well. Cream of mushroom can also be used if that is what you have.

Soy sauce (2 tablespoons)
Soy sauce adds a deep, savory taste. It may seem small, but it makes a big difference. I always use regular soy sauce, but low-sodium works fine if you want less salt.

Milk (2 cups)
Milk helps thin the soup and creates a smooth, rich sauce. Whole milk gives the creamiest result, but 2% milk also works well. I do not suggest skim milk since it can taste too thin.

Black pepper (½ teaspoon)
Black pepper adds a mild kick without being too strong. Freshly ground pepper gives the best flavor, but regular ground pepper from a shaker works just fine.

Garlic powder (½ teaspoon)
Garlic powder gives a soft garlic taste without being overpowering. It blends evenly into the sauce. I like using garlic powder instead of fresh garlic for a smooth texture.

Crispy fried onions (1 can, 6-ounce, divided)
Crispy fried onions bring crunch and classic flavor. Half goes inside the casserole, and the rest goes on top at the end. I usually use French’s brand because it stays crisp and tastes great.

How To Make Crockpot Green Bean Casserole

Step 1: Prepare the Crockpot

Lightly coat the inside of a standard slow cooker with nonstick cooking spray. This prevents sticking and makes cleanup easier after cooking.

Step 2: Add the Green Beans

Place the frozen green beans directly into the prepared crockpot. There is no need to thaw beforehand, as the slow cooking process will bring them to the proper texture.

Step 3: Mix the Cream Base

Add the cream of celery soup to the green beans. Pour in the soy sauce and milk. Sprinkle in the black pepper and garlic powder. Stir everything together until the green beans are evenly coated in the creamy mixture.

Step 4: Add the First Layer of Fried Onions

Stir in half of the crispy fried onions, folding them gently into the mixture. This adds flavor throughout the casserole while reserving the rest for the topping.

Step 5: Level and Slow Cook

Spread the mixture evenly in the crockpot to ensure even cooking. Cover with the lid and cook on LOW for 3 hours. Avoid lifting the lid during cooking to maintain consistent heat.

Step 6: Stir After Cooking

After 3 hours, remove the lid and stir the casserole thoroughly to redistribute the sauce and beans evenly.

Step 7: Add the Final Topping

Sprinkle the remaining crispy fried onions evenly over the top of the casserole. Cover again and continue cooking on LOW for an additional 10 minutes. This allows the onions to warm and slightly crisp without becoming overly soft.

Step 8: Serve

Remove the lid after the final 10 minutes. The casserole is now hot, creamy, and ready to serve. Spoon directly from the crockpot and enjoy as a flavorful side dish alongside ham, turkey, or any main course.

Expert Tips & Notes

• Do not overcook or the green beans may get too soft.
• Keep the lid closed while cooking to hold the heat inside.
• Stir well after the first 3 hours for even texture.
• Add the final onions at the end so they stay slightly crisp.
• If the sauce looks too thick, stir in a splash of warm milk.
• For a stronger flavor, add a pinch more garlic powder.

Variations

Cheesy Version – Stir in 1 cup shredded cheddar cheese during the last 30 minutes of cooking. It melts into the sauce and makes it extra rich.

Cream of Mushroom Style – Swap the cream of celery soup with cream of mushroom for a deeper flavor.

Fresh Green Beans – Use fresh trimmed green beans instead of frozen. Steam them for a few minutes first so they soften properly.

Extra Crunch – Add crushed buttery crackers on top along with the fried onions for more texture.

Small changes can give this dish a new taste without making it harder.

Serving Ideas With Crockpot Green Bean Casserole

I like to pair it with simple main dishes that let the flavor shine. It fits into both weeknight dinners and big holiday meals without any extra work.

• Glazed ham – The sweet and salty ham balances the creamy green beans perfectly.
• Roast turkey – Tender turkey and this casserole make a classic comfort plate.
• Baked chicken thighs – Juicy chicken with crispy skin pairs great with the soft, creamy texture.
• Meatloaf – The hearty flavor of meatloaf works so well with the smooth sauce.
• Garlic mashed potatoes – Extra comfort when served side by side.

I usually set the slow cooker right on the table and serve it warm. You can keep it on the “warm” setting, and it stays creamy until everyone is ready for seconds.

How to Store Leftover & Reheat

Leftovers store well and taste just as good the next day.

To Store:

• Let the casserole cool completely.
• Place leftovers in an airtight container.
• Store in the refrigerator for up to 3 days.

To Reheat:

• Microwave in short 30-second bursts, stirring between each round.
• Or reheat in a small saucepan on low heat.
• Add a splash of milk if it looks too thick.

Other Cooking Methods You Can Try

Oven Method:
Mix all ingredients except half of the fried onions in a baking dish. Bake at 350°F for about 25–30 minutes. Stir, add remaining onions on top, and bake 5–10 more minutes.

Stovetop Method:
Combine everything in a large pot over medium-low heat. Stir often and cook until hot and creamy. Add the final onions right before serving.