Name: Slow Cooker Green Bean Casserole
Prep time: 40 min
Cook time: 40 min
Yield: 1
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Green Bean Casserole

1. 2 pounds green beans, trimmed and cut into 1 1/2-inch pieces -

2. 3 tablespoons unsalted butter, divided -

3. 1 pound sliced cremini mushrooms -

4. 2 teaspoons salt, plus more to taste -

5. 3 garlic cloves, minced -

6. 1 tablespoon fresh thyme leaves -

7. Large pinch red pepper flakes -

8. 1/4 cup all-purpose flour -

9. 1 1/2 cups chicken stock -

10. 1 1/2 cups half and half -

11. 1 teaspoon soy sauce -

12. 1 teaspoon red wine vinegar -

13. A few cracks freshly ground black pepper -

14. For the crispy shallots -

15. 1 pound (about 8 medium) shallots -

16. 2 cups vegetable oil -

How to cook deliciously - Slow Cooker Green Bean Casserole

1. Stage

Prep for blanching the green beans: Fill a large stock pot or Dutch oven with heavily salted water and set on the stove to boil over high heat. Fill a large mixing bowl with ice water and set aside (this is your ice bath).

2. Stage

Blanch the green beans: Once the water comes up to a boil, add the green beans and cook until bright green and just tender, 4 to 5 minutes. Drain the green beans and immediately plunge them into the ice bath. Once cooled, drain the green beans again and set aside.

3. Stage

Sauté the mushrooms: In the same pot or Dutch oven, melt 2 tablespoons butter over medium heat. Once melted, add the mushrooms and the salt. Cook the mushrooms until they’ve softened and any water they’ve released has cooked away, about 8 minutes.

4. Stage

Add garlic and red pepper flakes: Add the remaining butter, garlic, thyme leaves, and red pepper flakes, and cook until the garlic is fragrant, about 1 minute.

5. Stage

Finish the mushroom sauce: Sprinkle the flour over the mushrooms and stir to coat. Slowly add the chicken stock and half and half, making sure to scrape the bottom of the pot to scrape up any stuck-on bits. Cook, stirring frequently, until the sauce has reduced and thickened, about 10 minutes. Add the soy sauce, red wine vinegar, and a few crack of black pepper. Stir well and taste the sauce, you may want to add more salt.

6. Stage

Assemble the casserole in the slow cooker: Add the blanched green beans and mushroom sauce into the slow cooker. Stir until the green beans are coated in the sauce. Cover with a lid and cook on high for 2 1/2 hours, until the green beans are soft and tender, but not mushy.

7. Stage

Prep for frying: Line a large plate with several pieces of paper towel. Set a fine-mesh strainer over a heat-proof bowl. Set both aside.

8. Stage

Fry the shallots: In a medium saucepan, combine the sliced shallots and vegetable oil. Cook on medium-low heat, stirring frequently. The shallots will soften first and then turn golden brown. Continue to fry until the shallots are a dark golden brown, about 20 minutes. Carefully strain the shallots through the fine-mesh strainer and then spread them out on the prepared paper-towel lined plate to cool.

9. Stage

Serve the casserole: Once the green beans are cooked, stir them well and set the slow cooker to warm. Scatter the fried shallots on top and serve. I store my leftovers directly in the slow cooker—just put the lid on and clear some room in the fridge—for up to 5 days. To reheat, return the pot to the base and heat on low for about 1 hour. Did you love the recipe? Leave us stars below!