Slow Cooker Green Bean Casserole with Chicken
Frozen green beans bake in cream of mushroom soup with soy sauce, and cooked chicken turns the side dish into dinner. Crispy onions go on top.
8
servings10
minutes3
hoursFrozen green beans bake in cream of mushroom soup with soy sauce, and cooked chicken turns the side dish into dinner. Crispy onions go on top.
Ingredients
8 cups frozen cut green beans
2 cans (21 ounces total) cream of mushroom soup
1 cup milk
2 teaspoons soy sauce
3/4 teaspoon black pepper
1/4 teaspoon seasoned salt
2 cups cooked, chopped chicken
2 cups crispy fried onions, stirred in
1 cup crispy fried onions, toasted for the top
Salt, to taste
Directions
- Put the frozen green beans in the slow cooker. There is no need to thaw them.
- Stir the cream of mushroom soup, milk, soy sauce, pepper and seasoned salt together in a bowl. Pour it over the beans.
- Stir in 2 cups of the fried onions.
- Cover and cook on LOW for 2 1/2 to 3 hours. The beans should be tender but still green.
- Fold in the cooked chicken for the last 30 minutes so it warms through without drying.
- Toast the last cup of fried onions in a dry skillet for a couple of minutes while the casserole finishes. Watch them closely.
- Taste the sauce and add salt if it needs it. Soy sauce and canned soup are salty, so go slowly.
- Scatter the toasted onions over the top just before you serve.
Notes
- Use cooked rotisserie chicken or leftover chicken. Keep leftovers in a glass baking dish with a lid for up to 3 days. The onion topping goes soft, so add fresh at reheating.
Why this green bean casserole works with chicken
Cooking frozen beans straight from the freezer keeps them tender but still green. The cooked chicken goes in late, so it warms through without drying out. Soy sauce adds depth that makes up for skipping the stovetop.
Toasting the last cup of onions gives a crisp finish on top.
Serving and swaps
It stands alone as a one-dish dinner, or serve it with rolls. Rotisserie chicken is the easiest option. Fresh beans take longer and are not a good swap here unless trimmed and blanched first.
Storage and a common mistake
Store leftovers without the topping and add fresh onions when you warm them.
The common mistake is adding all the salt early. Canned soup and soy sauce are already salty, so taste first.
Fresh or canned onions
Crispy fried onions come from a can, and they keep for weeks. Keep a second can in the pantry for this dish. Toasting them in a dry skillet brings back the crunch. A pinch of black pepper over the finished dish adds a gentle bite.
Slow Cooker Green Bean Casserole with Chicken at a glance
- Prep time: 10 minutes
- Cooking time: 3 hours
- Servings: 8 servings
- Ingredients: 10, led by frozen cut green beans, (21 ounces total) cream of mushroom soup, milk, soy sauce
Tips for Slow Cooker Green Bean Casserole with Chicken
Use cooked rotisserie chicken or leftover chicken. Keep leftovers in a glass baking dish with a lid for up to 3 days. The onion topping goes soft, so add fresh at reheating.
Slow Cooker Green Bean Casserole with Chicken FAQ
How long does Slow Cooker Green Bean Casserole with Chicken take?
Slow Cooker Green Bean Casserole with Chicken takes 3 hours of cooking after 10 minutes of prep.
How many people does Slow Cooker Green Bean Casserole with Chicken serve?
This recipe makes 8 servings.
What do I need to make Slow Cooker Green Bean Casserole with Chicken?
10 ingredients, led by frozen cut green beans, (21 ounces total) cream of mushroom soup, milk, soy sauce. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
