Creamy Crockpot Chicken and Succotash Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, consider a light seasoning of salt and black pepper before adding the other ingredients.

The cream cheese provides a rich, savory base, but adding a small amount of salt can help brighten the natural sweetness of the corn and red bell peppers.

If a thinner sauce is preferred, add a splash of chicken broth or water during the final minutes of stirring. This can help adjust the consistency to the desired thickness, ensuring the sauce perfectly coats the chicken and vegetables without being overly heavy.

Variations

• Spicy Succotash: Add a teaspoon of red pepper flakes or finely diced jalapeño to the mixture before cooking to introduce a pleasant heat that complements the sweetness of the corn.
• Herb-Infused: Stir in a tablespoon of fresh chopped thyme or parsley after the cooking cycle is complete to add a fresh, aromatic dimension to the finished dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Not recommended, as the creamy sauce may separate upon thawing.

Reheat

Reheat gently in a saucepan over low heat, stirring occasionally until warmed through, or use a microwave-safe dish on medium power.

Allow the leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container.

Storing the dish properly in the refrigerator helps maintain the quality and safety of the ingredients, ensuring that the chicken and vegetable mixture remains fresh for several days after cooking.

While this dish is best served fresh, the vegetables can be pre-cut and stored in the refrigerator a day in advance to save time.

Simply combine all ingredients in the slow cooker insert when ready to cook, allowing for a quick setup in the morning or whenever the cooking cycle needs to begin.

Serving ideas

Serve this creamy chicken and succotash in shallow bowls to highlight the colors of the vegetables and the richness of the sauce. It pairs well with a side of crusty bread or a light, crisp green salad to balance the creamy texture of the main dish.

For a more substantial meal, consider serving the mixture over a bed of fluffy rice or quinoa, which will soak up the creamy sauce beautifully.

A sprinkle of fresh herbs, if available, can add a bright, aromatic finish to each serving just before it is brought to the table.

Frequently asked questions

Recipe card

Creamy Crockpot Chicken and Succotash

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb chicken breast, cut into bite-size pieces
• 1 cup lima beans
• 1 cup corn kernels
• 1 cup diced red bell pepper
• 1 tsp smoked paprika
• 8 oz cream cheese

Instructions

1. Place the bite-size pieces of raw chicken breast into the bottom of the slow cooker, ensuring they are spread out evenly to allow for uniform cooking throughout the process.
2. Scatter the lima beans, corn, and diced red bell pepper over the chicken. Sprinkle the smoked paprika evenly over the vegetable and chicken mixture to provide a base of flavor.
3. Place the block of cream cheese on top of the other ingredients. Cover and cook on low for 4 hours until the chicken reaches 165°F (74°C). Once cooked, let the chicken rest for at least 5 minutes before serving to ensure the best texture.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Fiber

3 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.