Honestly, this recipe for chicken green bean casserole received mixed reviews from my family. Those of us who liked it really liked it. Those who didn’t like it cited a single ingredient that “ruined” it, but, of course, the ingredient was different for each of them. *Sigh*

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I was inspired by a friend’s recipe.

I was inspired to try this recipe when a dear friend gave me a recipe for her Green Bean Casserole. She was very proud that she added baked chicken breasts to it making it more of a meal rather than a side dish. I loved the idea! However, you have probably figured out that I don’t do difficult nor time consuming recipes.

I mean, Ain’t nobody got time for that!

I decided to make the entire thing in the slow cooker. Even I can manage that!

Are you ready to cook some chicken green bean casserole? Check out the recipe below!

Chicken & Green Bean Casserole in the Slow Cooker

Ingredients

1/2 Cup of Water (could use a little less)
6 Large Frozen Chicken Breasts
2 - 10 oz Bags of Frozen Green Beans (frozen will get less mushy than canned)
2/3 Cup of Frozen Chopped Onions & Bell Peppers
2 Cans Cream of Mushroom Soup
-At The End-
1 Cup Shredded Cheese (I use a Mexican blend because I always have that on hand)
1 - 2.8 oz Container of Crispy Onions

Instructions

Place frozen chicken breasts on the bottom of the slow cooker.
Layer frozen green beans, onions, and bell peppers next.
Pour Cream of Mushroom Soups (both cans) on top... spreading it over everything
Pour the water over the soups.
Cook on high for 3-4 hours or on low for 6-8 hours adjusting times for your appliance.
About 15-30 minutes before serving, Add Cheese and stir well to incorporate everything together.
Use a wooden spoon to break the chicken breasts or remove them, chop, and put them back.
Once you have added the cheese, chopped the chicken, and mixed it all thoroughly, SPRINKLE the CRISPY ONIONS. Best part! Am I right?
For crunchier crispy onions, serve right away.