Slow Cooker Green Bean Casserole


2 pounds fresh green beans or frozen french cut green beans

4 tablespoons unsalted butter

6 tablespoons flour

1 cup chicken broth

1 cup milk

1/2 cup half and half

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground thyme

8 ounces fresh mushrooms, cleaned, stems removed, and sliced

1 cup parmesan cheese, finely grated (optional)

6 slices bacon, cooked and crumbled (optional)

1/2 cup panko bread crumbs

1 tablespoon butter

1 1/2 cups French’s French Fried Onions, divided


In a large saucepan, melt 4 tablespoons unsalted butter over low heat. Whisk in 6 tablespoons flour and let cook for 1-2 minutes. Slowly stir in 1 cup chicken broth, then 1 cup milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season to taste with a bit of salt and pepper. Stir in 1/2 cup half and half, then set aside.

In a non-stick skillet, sauté 8 ounces fresh mushrooms slowly so that they release all of their moisture. Season them with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground thyme. When the mushrooms start to turn golden brown (after about 10 minutes), add them to the sauce from step 1.

Stir in 1 cup finely grated parmesan cheese.

In a large bowl, toss either fresh or frozen green beans with the mushroom sauce. Spray a slow cooker with non-stick cooking spray. Pour the green bean mixture into the slow cooker and sprinkle 1/2 cup French’s French Fried Onions over the top.

Fresh beans: cook on low for 4-6 hours Frozen beans: cook on low for 5-6 hours

Shortly before serving, heat 1 tablespoon butter in a non-stick skillet over medium heat. Add in 1/2 cup panko bread crumbs and cook until lightly toasted. Add in 1 cup French Fried Onions and cook for a minute longer.

When the green bean casserole is done cooking, transfer it to a serving dish. Sprinkle the french fried onion/panko bread crumb mixture over the top and serve.



5 medium to large sweet potatoes

2 cups chicken broth

1/4 cup butter, cubed

2 eggs, lightly beaten

1 tsp vanilla

1 cup brown sugar

For the Topping

1/2 cup brown sugar

1/3 cup melted butter

1/3 cup flour

1 cup chopped pecans


1.) Peel sweet potatoes and cut into even 1-2 inch cubes. Place the potatoes into your crock pot and add the chicken broth and sprinkle the cubed butter on top.

2.) Cover and cook on HIGH for 3 hours, or until the sweet potatoes are soft enough to mash.

3.) Use a potato masher and mash the potatoes to your desired consistency.

4.) Add the lightly beaten eggs, brown sugar and vanilla to the crock pot and stir to combine.

5.) In a separate bowl combine the topping ingredients and stir to coat. Sprinkle over the mashed sweet potatoes, replace the lid and continue to cook on high for 2 more hours.

6.) Serve warm right out of the crock pot!