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Best Easy Crockpot Green Bean Casserole from Scratch

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This homemade green bean casserole is made entirely from scratch in a slow cooker, featuring tender fresh green beans, a rich and creamy mushroom sauce, and crispy homemade fried onions. It’s the ultimate hands-off side dish for holidays and gatherings.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely diced
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 tablespoon Worcestershire sauce
  • 2 large yellow onions, thinly sliced into rings
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • Vegetable or canola oil, for frying (about 2 cups)

Instructions

  1. Wash and trim the fresh green beans, cutting them into 2-inch pieces. Set aside.
  2. In a medium bowl, soak the thinly sliced onion rings in buttermilk for 15 minutes. In a separate shallow bowl, mix 1 cup flour, paprika, garlic powder, cayenne (if using), and 1 teaspoon salt. Heat about 2 inches of oil in a deep pot to 350°F (175°C). Working in batches, dredge the soaked onion rings in the seasoned flour, shaking off excess. Fry for 2-3 minutes until golden brown. Transfer to a paper towel-lined baking sheet and season with a pinch of salt. Set aside.
  3. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5-6 minutes. Add sliced mushrooms and cook for 5-7 minutes until browned. Add minced garlic and dried thyme, cook for 1 minute until fragrant. Sprinkle ¼ cup flour over the mixture and stir constantly for 1 minute.
  4. Slowly pour in the broth while whisking continuously. Bring to a gentle simmer and cook for 2-3 minutes until thickened. Reduce heat to low and stir in heavy cream, milk, and Worcestershire sauce. Taste and adjust seasoning with salt and pepper.
  5. Lightly grease the slow cooker insert. Add the green beans, then pour the creamy mushroom sauce over the top. Stir to coat evenly. Cover and cook on low for 4-5 hours or on high for 2-3 hours, stirring halfway through.
  6. About 15 minutes before serving, stir the casserole. If sauce is too thin, leave the lid off for 15 minutes. If too thick, stir in a splash of warm broth or milk. Top generously with the homemade crispy onions just before serving. Serve hot.

Notes

Don’t skip sautéing the mushrooms and onions—it develops deep flavor. Fresh green beans are essential; frozen or canned will become mushy. Make the crispy onions ahead of time and re-crisp in a 300°F oven for 5 minutes before serving. For a thinner sauce, leave the lid off for the last 15 minutes; for a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Nutrition

Keywords: green bean casserole, crockpot, slow cooker, from scratch, homemade, Thanksgiving, holiday side dish, creamy mushroom sauce, crispy onions

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