This slow-cooker version is so much better than the traditional green bean casserole recipe and it frees up the oven for other baking!
Note: 4 (15-ounce) cans of cut green beans may be used instead of the frozen green beans listed in the recipe if canned green beans are your preference.
Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a slow cooker that has been sprayed with cooking spray to prevent sticking.
Cover slow cooker and cook on "Low" setting for 5-6 hours. Top casserole with remaining French-fried onions to serve.