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This crockpot green bean casserole with bacon is a newer take on an old favorite. A traditional Thanksgiving side dish, green bean casserole is savory, creamy, and always a hit at the dinner table!
Using the crock pot to make your green bean casserole not only is easier to throw together, it also frees up your oven for all your other delicious Thanksgiving recipes.
The crock pot is famous for its fix-it-and-forget-it role in the kitchen, and this green bean casserole favorite is no exception when it comes to time savings.
Add to it bacon … and you have a new twist on an old favorite … a fabulous new twist that everyone will love. I doubt you’ll have leftovers with this one!
The creamy green bean casserole you love for Thanksgiving and other special occasions, plus the ease of making it in your slow cooker. Totally a win-win!
How to Make Green Bean Casserole in Crock Pot
Making this green bean casserole with bacon in your crock pot is just as easy as making it in the oven, but your oven will be freed up for other foods. This is hugely beneficial during the holidays when you’re making tons of food.
First you will want to cook your bacon. You don’t want to try to cook the bacon in the crock pot with the beans, as the bacon will remain limp. Granted, it will give the beans a good flavor, but stove-top-cooked bacon is much better added to the slow cooker. Trust me on this!
While the bacon is cooking, you can assemble all the other ingredients in your slow cooker and begin the cooking process if desired. The bacon can be added once it’s done and crumbled.
If you want to cut up the bacon before cooking it, feel free. However, I find that this adds more work for me. Crumbling it once it’s cooked and cooled is much quicker, in my opinion.
Crockpot Green Bean Casserole
- 48 ounces green beans, fresh or frozen (6 cups)
- 3/4 cup beef or chicken broth
- 2 cans condensed cream of mushroom soup (10.5 ounces each)
- 10 strips bacon, cooked and crumbled (divided)
- 2 tsp onion powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp dry marjoram
- 2 tsp dry oregano
- 2 tsp dry thyme
- 1/2 cup parmesan cheese, grated
- 6 ounces fried onions (divided)
- If using frozen green beans, run under warm water in a colander for a few minutes and then let drain while assembling the rest of the ingredients.
- If using fresh green beans, break them into bite-sized pieces and wash thoroughly in a colander and let drain.
- Add all of the ingredients, except the green beans, half the bacon, and half the fried onions to the slow cooker and mix well.
- Once the green beans have drained, add them to the mixture in the slow cooker and mix together.
- Cover slow cooker and turn heat on. Cook on low for 6 hours or on high for 4 hours.
- After 4 hours of cook time on high (6 hours on low), check for doneness by tasting one of the beans. If tender, then the beans are done. Turn temperature to warm and leave the lid off for 15-20 minutes to allow some evaporation of some of the liquid.
- If serving directly from the slow cooker, add the rest of the fried onions and bacon to the top of the casserole.
- If serving in a serving dish for the table, remove the green bean casserole to the serving dish before topping with bacon and fried onions.
- Serve alongside your Thanksgiving dinner or any dinner of the week. Will keep up to 5 days in the refrigerator.
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Why is my green bean casserole watery and how can I thicken it?
If your crockpot green bean casserole turns out watery or soupy, you can leave the cover off for a time while the heat is turned to low. Stir often and allow some of the liquid to steam off. This usually helps. In the recipe above, that’s what I instruct. I had to let it “steam off” a bit at the end to help some of the liquid evaporate.
If you find that this doesn’t help for whatever reason, you can always drain some of the liquid off with a scoop or ladle.