Before I even start on this Slowcooker Succotash recipe I have to tell you-succotash is h-a-r-d to photograph! There are certain meals or dishes I make to share on the blog that are almost impossible to capture in an attractive manner and this was definitely one of those!
Despite the photo challenges I love this recipe SO much! I grew up eating succotash-it’s one of my favorite veggie side dishes. This version is made even better because it’s made in the slow cooker-allowing the vegetables and flavors to combine perfectly and making prep much easier!
- 28 oz can diced tomatoes undrained
- 16 oz frozen lima beans
- 16 oz fresh or frozen corn
- 1/2 cup sliced green onion
- 1/2 cup chick broth
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp pepper
Combine all ingredients in slow cooker and stir. Cook for 7-9 hours on low or 3.5-4.5 hours on high.
This pairs great with any meat main course but I recently found a new way to eat it: shrimp tacos! If you follow me on instagram you’d have seen my post about this-it was actually pretty funny…I had an odd assortment of leftovers and ended up using them to make soft tacos with succotash, shrimp and feta and they were delicious! Kudos to thinking outside the box!
Do you like succotash? Do you have a variation of it that is different than mine? Let me know in the comments!
Here are a few more easy side dishes you might like: