Succulent Slow Cooker Succotash

READY IN: 5hrs 20mins
Recipe by Sharon123

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.

Top Review by LifeIsGood

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!

Ingredients Nutrition

Directions

  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.

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