Ingredients:

  • 6 slices thick-cut bacon, diced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened and cubed
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 0.5 tsp smoked paprika
  • 2 lbs fresh green beans, trimmed and snapped
  • 1.5 cups crispy fried onions
  • 0.25 cup grated Parmesan cheese
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the diced 6 slices of bacon in a cold skillet and turn to medium heat, cooking until crispy and fat is fully released. Remove the bacon but keep the fat.
  2. Add the diced onion to the skillet with bacon fat. Cook for 5 minutes until translucent and soft.
  3. Stir in the 3 cloves of minced garlic and 0.5 tsp smoked paprika, cooking for 60 seconds until the kitchen smells incredible.
  4. In the slow cooker, whisk together the cream of mushroom soup, 0.5 cup heavy cream, 1 tsp Worcestershire sauce, and the softened, cubed 8 oz of cream cheese.
  5. Season the sauce with 0.5 tsp salt and 0.5 tsp cracked black pepper.
  6. Toss the 2 lbs of trimmed green beans into the slow cooker, stirring until every bean is coated in the white sauce.
  7. Stir in the cooked bacon bits and half of the fried onions.
  8. Cover and cook on Low for 3 hours until beans are tender but not mushy.
  9. About 20 minutes before serving, sprinkle the 0.25 cup Parmesan and the remaining fried onions over the top.
  10. Leave the lid slightly ajar for the final 15 minutes until the onions are golden and fragrant.