Creamy Succotash (Crockpot)

Jeanne Benavidez


I love any kind of bean or veggie so this is a hit in my books. This recipe is easy to throw together and tastes so good. Great served with beef, pork, chicken or fish. I like my succotash creamy so I add condensed cream of celery soup sometimes. These pics are from the web since I haven't made this in a while.


★★★★★ 2 votes

6 - 8
20 Min
8 Hr
Slow Cooker Crock Pot


  • 2 c
    dry lima beans
  • 1 pkg
    (16 oz) frozen whole kernel corn
  • 1 pkg
    (10 oz) frozen sweet peas
  • 1 c
    carrot, small cubes
  • 1
    read or green bell pepper, cut into 1-inch pieces
  • 1 small
    onion, chopped
  • 1 large
    celery rib, small cubes
  • 1 pkg
    (10 oz) frozen cut okra (not breaded) optional
  • 1 Tbsp
    chopped garlic
  • 1 tsp
    black pepper
  • 1 tsp
    sea salt
  • 2 can(s)
    condensed cream of celery soup
  • 2 c
  • 6 slice
    crisp-cooked bacon, drained and crumbled

How to Make Creamy Succotash (Crockpot)


  1. Rinse the dry beans.
  2. Place in the crockpot with the corn, peas, carrots, bell pepper, onion, celery, okra (if using), garlic, pepper and salt. Toss gently to combine.
  3. In a bowl, mix the soup and water and whisk until smooth. Add to the crockpot. Stir ingredients.
  4. Cover and cook on low for 8 to 10 hours. Stir in bacon crumbles and serve.

Printable Recipe Card

About Creamy Succotash (Crockpot)

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #crockpot

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