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Slow-Cooker Creamed Corn

I’m a teacher, and this is one of my go-to recipes for faculty potlucks. It’s perfect for holidays, too, when you’re looking for an easy, comforting dish that has just a little bit of bite. —Shelby Winters, Bonner Springs, Kansas
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    8 servings


  • 1/2 cup butter, cubed
  • 1 medium onion, finely chopped
  • 1/4 cup finely chopped sweet red pepper
  • 6 cups frozen corn (about 30 ounces), thawed
  • 1 package (8 ounces) cream cheese, cubed
  • 1 can (4 ounces) chopped green chiles
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper


  • In a large skillet, heat butter over medium-high heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Transfer to a greased 3-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 3-4 hours or until heated through. Stir just before serving.
Nutrition Facts
2/3 cup: 302 calories, 22g fat (13g saturated fat), 59mg cholesterol, 536mg sodium, 25g carbohydrate (4g sugars, 3g fiber), 5g protein.

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