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


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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
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)


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