Succulent Slow Cooker Succotash

Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

From the cookbook The 150 Best Slow Cooker Recipes this is a lovely full flavored dish that will greet you after slaving all day in the kitchen(the crockpot, not you)! This is a native American dish.

Ingredients Nutrition


  1. In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well.
  2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy!
  3. Note:.
  4. This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving.
  5. For Vegetarian option use Vegetable broth.


Most Helpful

Excellent!! I chopped everything the night before and then sauteed/added to the slow cooker the next morning. Oh my, the aroma was wonderful and the taste even better! I didn't think it needed the whipping cream or parmesan cheese, so I didn't add them. What a great, easy and flavorful way to eat more veggies. I love that there is a lot leftover. I just had some for my lunch today!

LifeIsGood January 11, 2013

YUM! This is really good stuff...I subbed evaporated milk for the cream and did use the fresh parmesan and it was awesome. The flavors in this blend very well together and it smelled heavenly while for it to be healthy to boot is just great! This is going into my favorites file today! :-)

Epi Curious July 20, 2009

Delicious! Neither of us had tried succotash prior to making this recipe and we were both pleasantly surprised. We will definitely be making this again. We might even make it as one of our Thanksgiving dishes this year!!! Note: we did not use the cream or parmesan and it was soooo good without the added fat and calories!

Dominick & Amanda July 16, 2009

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