Crock Pot Corn Recipes

Steps:

• Put butter and cream cheese in bottom of crock pot.
• Sprinkle sugar top.
• Put all 3 bags of corn on top.
• Cover and cook 6 hours on low.
• If you are home, stir after about an hour.
• If you are not home, it will be fine, just stir before serving.

Steps:

• Gently pull back husks to remove silk, without removing the actual husks.
• Remove stem and cut off ends of corn so that they can stand or lay in the slow cooker with the lid on.
• Add water, cover and cook on low for 2-3 hours. (I accidentally did it for 4 hours, and it still worked great!).

Steps:

• Add the corn kernels to the insert of a 6-quart slow cooker. Use the back of a butter knife to scrape the juice from the cobs and add to the slow cooker. Tie the thyme together with kitchen twine and add to the slow cooker along with the half-and-half, butter, cream cheese, garlic, 2 teaspoons salt and 1/2 teaspoon pepper. Cover with a lid and cook on low heat for 4 hours.
• Turn off the heat, remove the lid and discard the thyme. Stir with a wooden spoon or rubber spatula until the mixture comes together. Cover with the lid and rest the creamed corn for 15 minutes. Serve topped with bacon and sliced scallions.

Steps:

• In crock pot, combine all ingredients.
• Cover and cook on low for 4 hours or until heated through and cheese is melted.
• Stir well before serving.
• Note: This can be dairy-free if you use dairy-free margarine and Better than Cream Cheese.

Steps:

• Cook on low in crock pot about 4 hours, stirring occasionally, until ingredients are well blended and hot.
• For a large crock pot, triple ingredients.

Steps:

• Spray 6-quart slow cooker with cooking spray.
• In bottom of slow cooker, layer butter, brown sugar and corn syrup. Cover and cook on High heat setting 30 minutes. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate 180 degrees. Continue to cook on High heat setting another 30 minutes or until caramel mixture is bubbling vigorously around edges.
• Remove cover; turn heat setting to Low. Stir in baking soda and vanilla until well blended; mixture will foam while being stirred. Add popcorn; stir well to coat popcorn, making sure to reach bottom and all around inside of slow cooker. Continue to cook, uncovered, on Low heat setting 1 hour to 1 hour 30 minutes, stirring every 15 to 20 minutes, until popcorn looks dry and caramel is cooked on.
• Spread on waxed paper. Cool 15 minutes. Stir in pretzel twists and nuts. Store at room temperature in airtight container.

Steps:

• In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.

Steps:

• In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
• Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

Steps:

• Combine all ingredients in slow cooker.
• Mix well.
• Cover and cook on LOW for 4 hours.