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Slow Cooker Green Bean Casserole
Slow Cooker Green Bean Casserole
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Prep Time:
40 minutes
Cook Time:
150 minutes
Total Time:
190 minutes
Slow cook green beans with mushroom cream sauce and crispy shallots for a convenient and flavorful side dish.
Ingredients:
  • 2 pounds green beans, trimmed and cut into 1 1/2-inch pieces
  • 3 tablespoons unsalted butter, divided
  • 1 pound sliced cremini mushrooms
  • 2 teaspoons salt, plus more to taste
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • Large pinch red pepper flakes
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups half and half
  • 1 teaspoon soy sauce
  • 1 teaspoon red wine vinegar
  • A few cracks freshly ground black pepper
  • For the crispy shallots
  • 1 pound (about 8 medium) shallots
  • 2 cups vegetable oil
Instructions:
  • Prepare the green beans for blanching by filling a generously salted large stock pot or Dutch oven with water and bringing it to a boil. Have a large mixing bowl filled with ice water ready to create an ice bath.
  • Blanch the green beans by cooking them in boiling water for 4 to 5 minutes until bright green and just tender. Drain the beans and place them in an ice bath to cool quickly. Once cooled, drain again and set aside.
  • In the same pot or Dutch oven, heat 2 tablespoons of butter over medium heat until melted. Add the mushrooms and salt, sauté until softened and excess water evaporates, about 8 minutes.
  • Enhance flavors: Melt the rest of the butter in the pan along with garlic, thyme leaves, and red pepper flakes. Sauté until the garlic becomes fragrant, approximately 1 minute.
  • Complete the mushroom sauce by gently dusting the mushrooms with flour and stirring until evenly coated. Gradually pour in the chicken stock and half and half, ensuring to deglaze the bottom of the pot. Simmer while stirring regularly until the sauce thickens, approximately 10 minutes. Integrate the soy sauce, red wine vinegar, and a hint of freshly cracked black pepper, stirring thoroughly. Taste and adjust seasoning as desired with additional salt.
  • Combine the blanched green beans and mushroom sauce in the slow cooker, ensuring the green beans are well coated. Cover and cook on high for 2 1/2 hours until the green beans reach a soft and tender consistency without becoming mushy.
  • Prepare for frying by lining a large plate with multiple paper towels. Place a fine-mesh strainer over a heat-proof bowl and set them aside.
  • Fry the shallots: Combine sliced shallots and vegetable oil in a medium saucepan over medium-low heat. Stir frequently until shallots are soft and golden brown, about 20 minutes. Strain the shallots through a fine-mesh strainer, then spread them on a paper-towel lined plate to cool.
  • Serve the casserole by stirring the cooked green beans well and setting the slow cooker to warm. Sprinkle the fried shallots on top and serve. For leftovers, store directly in the slow cooker with the lid on in the fridge for up to 5 days. To reheat, place the pot back on the base and heat on low for about 1 hour. If you enjoyed the recipe, please leave a star rating below!

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