This 5-ingredient slow cooker green bean macaroni is one of those early summer suppers I lean on when the day gets away from me but I still want something cozy waiting at dusk. It’s built around pantry staples and a bag of fresh (or frozen) green beans, with tiny ditalini pasta that turns tender and soaks up a silky, savory cream sauce right in the slow cooker. The texture is rustic and slow-simmered, like the kind of creamy casserole my Midwestern mom used to make, but with almost no hands-on work—just toss everything in and let it quietly bubble away while you handle the rest of your evening.
I like to ladle this green bean macaroni straight from the slow cooker into wide bowls and top it with plenty of black pepper. It pairs nicely with sliced tomatoes or a simple side salad with a bright vinaigrette to balance the richness. Warm dinner rolls, garlic toast, or even buttered crackers on the side make it feel like a complete, comforting supper. For a heartier spread, serve with grilled chicken or sausages from the backyard grill—perfect for those early summer nights when you want something creamy and cozy inside while the kids run around outdoors.
Slow Cooker Green Bean DitaliniServings: 4
Ingredients
12 oz fresh or frozen green beans, trimmed and cut into 1- to 2-inch pieces
1 1/2 cups uncooked ditalini pasta
3 cups low-sodium chicken or vegetable broth
1 10.5-oz can condensed cream of mushroom soup
1 cup shredded mild cheddar cheese, loosely packed
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help keep the edges from sticking.
Add the green beans to the slow cooker, spreading them into an even layer across the bottom.
Sprinkle the uncooked ditalini pasta evenly over the green beans.
In a medium bowl, whisk together the broth and condensed cream of mushroom soup until mostly smooth and well combined. It’s okay if there are a few small lumps; they’ll melt as it cooks.
Pour the broth and soup mixture evenly over the pasta and green beans, gently pressing down with the back of a spoon to make sure everything is mostly submerged in liquid.
Cover and cook on LOW for 3 to 4 hours, or on HIGH for about 1 1/2 to 2 hours, until the green beans are tender and the ditalini is soft but not mushy. Avoid opening the lid during the first half of cooking so the pasta cooks evenly.
Once the pasta and green beans are tender, quickly stir the mixture from the bottom up to loosen any bits that may have settled or stuck along the sides.
Sprinkle the shredded cheddar cheese over the top, then gently fold it into the hot pasta and green beans until the cheese melts and the sauce looks glossy and creamy.
Taste and adjust seasoning if needed with a pinch of salt and freshly ground black pepper (optional, not counted in the 5 ingredients).
Turn the slow cooker to WARM and let the dish sit, covered, for 5 to 10 minutes to thicken slightly before serving. Serve hot, straight from the slow cooker.
Variations & Tips
For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of celery if they shy away from mushroom pieces. If you need this to be vegetarian, choose vegetable broth and a cream of mushroom soup labeled vegetarian. For extra protein without adding more ingredients, serve it alongside rotisserie chicken or grilled sausages. If your family likes a little kick, stir in a pinch of red pepper flakes or a few dashes of hot sauce (again, optional and not part of the 5 core ingredients). To make it extra creamy, you can stir in a splash of milk or half-and-half at the very end if the sauce seems too thick. If using frozen green beans, there’s no need to thaw—just add them straight to the slow cooker; they may add a few minutes to the cook time. Food safety tips: Keep the slow cooker covered while cooking to maintain a safe, steady temperature. Use low-sodium broth so you can better control the salt at the end. Once the dish is done, don’t leave it on WARM for more than 2 hours; cool leftovers quickly and refrigerate within 2 hours of serving. Reheat leftovers to steaming hot (165°F) before eating, and note that the pasta will continue to soften as it sits, so add a splash of broth when reheating if it seems too thick.
