Creamy Succotash Crockpot Recipes

CREAMY SUCCOTASH

Steps:

• In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 10-15 minutes., Meanwhile, in a large bowl, combine the mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in the bean mixture, tomatoes and onion. Serve immediately or refrigerate.

ONE-POT CREAMY RANCH CHICKEN SUCCOTASH

Steps:

• Cut off the corn kernels and scrape the juice from the cobs.
• Fill a large bowl with ice water. Bring a few inches of water to a boil in a pot and season with salt. Add the fava beans and boil for 4 to 5 minutes. Transfer the fava beans to the ice bath to cool, then drain. Score the belly of the fava beans with a paring knife and remove the shells. (You should have about 1 cup.)
• Sprinkle the chicken with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until browned. Remove the chicken to a plate. Add the bacon to the pot and cook until crisp, then remove to a plate. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes. Add the corn, onions and chile pepper and brown 8 to 10 more minutes. Stir in the chicken stock and tomatoes.
• Return the chicken and bacon to the pot and simmer 10 minutes. Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the succotash and stir until well combined. Add the hot sauce.
• Divide the chicken and succotash among shallow dishes. Serve with toasted English muffins or warm sourdough bread.
• Cook's Note: If you are not serving the dish immediately, cool and then cover and store in the refrigerator. Reheat over medium heat, stirring occasionally.

CREAMY SUCCOTASH

Steps:

• In a microwave-safe bowl, combine corn, okra and 1 tablespoon water. Cover with damp paper towels and microwave on high setting for 7 to 8 minutes.
• In a medium saucepan, over medium heat, whisk together milk and white sauce mix. Bring to boil, whisking constantly. Reduce heat to simmer and continue stirring for 1 minute. Remove from heat. Add cooked corn and okra, butter beans and chopped pimento to white sauce. Return to medium heat and heat through. Serve hot.

SUFFERIN' SUCCOTASH (CROCK POT)

Steps:

• Combine first 10 ingredients in 3 1/2 quart crock pot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir. Transfer to serving bowl.
• Sprinkle with cheese.

SUCCOTASH CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
• In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
• Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
• Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.

CREAMY SUCCOTASH

Steps:

• Cook lima beans according to package directions. Drain and set aside.
• In large nonstick skillet, add butter and bacon.
• Cook over medium-high heat until bacon starts to brown, about 3 minutes.
• Stir in onion and green pepper and cook 10 more minutes, stirring occasionally.
• Add corn, broth, salt, pepper and cooked lima beans; simmer, uncovered, 5 minutes, stirring occasionally.
• Stir in cream, tomatoes and parsley and heat through.

CONFETTI SUCCOTASH

Steps:

• In a large skillet, saute peppers and onion in butter until vegetables are crisp-tender. Add the remaining ingredients. Bring to a gentle boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender, stirring occasionally.