This Crockpot Green Bean Casserole with bacon is a fresh twist on a classic holiday favorite. It’s easy to assemble, comes together quickly, and the bacon adds a smoky, savory finish that elevates the whole dish. Because it’s made in a slow cooker, it frees up oven space and is a reliable side to serve year after year.
Green bean casserole is a traditional Thanksgiving side: creamy, savory, and always a crowd-pleaser. Making it in a crock pot keeps things simple and lets you focus on the rest of the meal.
Some other vegetable and side dishes that pair well with this casserole include Cream Style Corn, Cheesy Mashed Potatoes, Homemade Turkey Gravy, Carrot Raisin Salad, Southern Cornbread, and Gouda Mac and Cheese. Serve together for a full holiday spread.
Why You’ll Love This Recipe
- Quick to prepare – Most of the work is just combining ingredients, then letting the slow cooker do the rest.
- Saves oven space – Cooking this casserole in a crock pot frees your oven for the turkey, casseroles, and desserts.
- A tasty, modern twist – Bacon and herbs deepen the flavor, while slow cooking delivers tender beans and a rich, creamy base.
Ingredients
What you’ll need for about 8 servings:
Ingredient Notes & Variations
- Green beans: Fresh or frozen both work well. If using frozen, rinse briefly with warm water and drain to remove excess moisture. If using fresh, trim and rinse thoroughly.
- Cream soup: Cream of mushroom is traditional, but you can substitute your preferred condensed cream soup for a different flavor.
- Broth: Chicken or beef broth are fine; vegetable broth keeps the dish meatless except for the bacon topping if you choose.
- Herbs: The recipe uses oregano, marjoram, and thyme. An Italian seasoning blend can be used instead if it has no added salt.
Step-By-Step Instructions
How to make crockpot green bean casserole:
Step 1: If using frozen green beans, run them under warm water in a colander for a few minutes and drain to remove excess ice and water.
Step 2: Combine the green beans, soups, broth, seasonings, grated cheese, and most of the bacon and fried onions in the slow cooker, reserving about half of the bacon and onions for topping.
Step 3: Mix everything well, cover, and cook on high for 3–4 hours or on low for 4–5 hours. Stir and check for doneness after the shorter cook time.
Step 4: When the beans are tender, top with the remaining fried onions and crumbled bacon. Serve hot directly from the slow cooker or transfer to a serving dish and add the toppings just before serving.
Scroll down for the full ingredient list and complete recipe card.
Expert Cooking Tips
- Cook the bacon first. Fry bacon on the stovetop until crisp, then crumble. Adding raw bacon to the slow cooker results in limp pieces that lack texture.
- Assemble while bacon cooks. While the bacon is crisping, combine the other ingredients in the slow cooker to save time.
- How to crumble bacon: You can cut the bacon before cooking or cook whole strips and crumble them after they cool — crumbling after cooking is quick and tidy.
Recipe FAQs
Use fresh or frozen green beans. Canned beans are already cooked and tend to become soft and mushy in this recipe. Frozen or fresh beans hold texture better and have more flavor.
If the casserole seems watery, remove the lid for a while toward the end of cooking and let some steam escape. Stir frequently so liquid evaporates. If needed, you can ladle off excess liquid before serving.
More Thanksgiving Recipe Ideas
-
Cream Style Corn
-
Easy Southern Biscuits
-
Creamed Peas
-
Southern Deviled Eggs with Bacon
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Recipe
Crockpot Green Bean Casserole
This crockpot green bean casserole with bacon is a modern twist on the classic Thanksgiving side. Creamy and savory, it’s an easy, oven-saving dish that’s perfect for holiday gatherings.
Course: Side Dish | Cuisine: American
Prep Time: 10 minutes | Cook Time: 3–5 hours | Total Time: about 4 hours 10 minutes
Servings: 8 | Calories: 412 kcal
Author: Sally
Ingredients
- 48 ounces green beans, fresh or frozen (about 6 cups)
- ½ 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 garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp dry marjoram
- 2 tsp dry oregano
- 2 tsp dry thyme
- ½ cup grated Parmesan cheese
- 6 ounces fried onions (divided)
Instructions
- If using frozen green beans, run them under warm water in a colander for a few minutes, then let drain while you gather the other ingredients.
- If using fresh green beans, trim and break them into bite-sized pieces, rinse, and drain.
- Add all ingredients to the slow cooker except for half of the bacon and half of the fried onions; mix well.
- Cover and cook on low for 4–5 hours or on high for 3–4 hours. After the shorter cook time, taste a bean to check for doneness.
- When the beans are tender, top the casserole with the remaining fried onions and crumbled bacon. If you prefer, transfer to a serving dish first, then add the toppings.
- Serve warm alongside your Thanksgiving main course or any family dinner. Store leftovers in the refrigerator for up to 5 days.
Notes
- Cook the bacon before adding: Crisp bacon adds better texture and flavor than bacon that tries to cook in the slow cooker.
- Assemble while bacon cooks: Combine the other ingredients in the cooker while you fry the bacon, then stir in most of the crumbled bacon before cooking.
- Crumbling options: Cut bacon before frying or crumble after it cools — both work well.
Nutrition
Calories: 412 kcal | Carbohydrates: 35 g | Protein: 17 g | Fat: 24 g | Saturated Fat: 10 g | Sodium: 1825 mg | Fiber: 7 g | Sugar: 8 g
Thanks for visiting — enjoy your holiday cooking and happy serving!