Cheesy Slow Cooked Corn Recipes

SLOW COOKER CHEESY CREAMED CORN

Steps:

• Pour a third of your frozen corn into the slow cooker.
• Cut half of your cream cream cheese into chunks and place over the frozen corn.
• Break two slices of the American cheese over the corn as well.
• Pour another third of frozen corn over the previous layer.
• Cut the rest of your cream cheese into chunks and place over corn. Break another two slices of American cheese into the crock pot.
• Pour the remaining frozen corn on top.
• Break the remaining two slices of cheese over the corn.
• Slice the butter over the corn.
• Pour water and milk over the corn.
• Sprinkle the sugar across the top.
• Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.

CHEESY SLOW-COOKED CORN

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.

CHEESY SLOW-COOKED CORN

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.

SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE

Steps:

• Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
• Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.