Slow Cooker Succotash Recipe
It’s easy to make Southern succotash in a slow cooker! This classic summer vegetable dish features lima beans, corn, and tomatoes. It can be prepped in under ten minutes and ready to eat in as little as 4 hours!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
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!
What is Succotash?
According to the Buckhorn Inn in Tennessee:
…the word “succotash” is derived from the Narragansett Indian word msickquatash meaning boiled corn kernels…this simple and delicious dish featuring corn, beans and other vegetables is a nourishing dish of Native American origin.
Buckhorn Inn
Ingredients
- diced tomatoes, drain the liquid if using canned
- corn – frozen, canned, or fresh corn, any will work
- lima beans
- green onion
- chicken broth
- salt & ground black pepper
- thyme
Can you use frozen vegetables?
You can most definitely use fresh or frozen vegetables for this Crock Pot Succotash. If you are using fresh I recommend plum or cherry tomatoes, about ten, peeled and diced. If fresh tomatoes aren’t available a can of diced tomatoes will work just fine.
Step by step
- Combine all ingredients in the slow cooker and stir to mix.
- Cook on high 7-9 hours or low 3 1/2-4 1/2 hours or until beans are tender.
It’s really that easy when you use the slow cooker!
Have leftover corn? Try this cowboy caviar, cheesy jalapeño cornbread, or cheesy corn casserole!
Variations and add ins
- cook bacon and crumble over the top
- cook with a ham hock added in for added flavor, remove before serving
- add diced sweet Vidalia onion
- add in okra, other shelled beans, peas, or diced bell pepper
- add fresh herbs like chives, dill, or fresh basil
Serving suggestions
There are a ton of options for what to serve with succotash. I like it with other Southern classics like buttermilk fried chicken, fried catfish, grilled ribs, or red beans and rice.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop
If you’ve tried this recipe please comment and rate it below, I love hearing from you!
Print
Slow Cooker Succotash Recipe
- Total Time: 3 hours 35 minutes
- Yield: 8 1x
Description
It’s easy to make succotash in a slow cooker! This classic Southern summer vegetable dish features lima beans, corn, and tomatoes. It can be prepped in under ten minutes and ready to eat in as little as 4 hours!
Ingredients
28 oz can diced tomatoes, drained (or 10 peeled and diced plum tomatoes)
16 oz fresh frozen lima beans
16 oz fresh or frozen corn
1/2 cup sliced green onion
1/2 cup chicken broth
1 tsp salt
1 tsp dried thyme
1 tsp pepper
Instructions
- Combine all ingredients in the slow cooker and stir.
- Cook for 7-9 hours on low or 3.5-4.5 hours on high.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 3 hours 30 minutes
- Category: vegetable
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 116
- Sugar: 5.2 g
- Sodium: 393 mg
- Fat: 1.1 g
- Carbohydrates: 23.3 g
- Protein: 5.9 g
- Cholesterol: 0.3 mg
Thanks for this. It only needs 1/2 cup of water?
tasted great, thanks for the idea about using frozen, I usually only make this in the summer!
It’s way better tasting without the tomatoes
I actually prefer mine without tomatoes too Brenda, but since “traditionally” it is made this way I thought I should include them in the recipe.
I use sweet white corn instead of yellow corn. It really makes the dish unique.
Hi Melissa, I can’t wait to make this. I too love succotash. Many years ago when I was in college in CA I kept telling my roommates I was craving lima beans ( we had them often at home, but never at college). And I did crave them and made them every so often. But I think they thought I was a little crazy.
Thank you for your sweet tea recipe! I’m going to make it for my mom and she will be so happy that it has real sugar instead of sweet and low! 🙂
Kelly
Lima beans definitely don’t get the attention they deserve Kelly-I love them too!