PREP: 15 minutes COOK: 6 to 8 hours (low) or 3 to 4 hours (high) MAKES 6 servings
1 pound round red potatoes (3 medium), chopped
2 14.75-ounce cans cream-style corn
13⁄4 cups chicken-flavor vegetable broth
1 11-ounce can whole kernel corn with sweet peppers, drained
1 4-ounce can diced green chile peppers, undrained
11⁄2 teaspoons bottled minced roasted garlic
1⁄4 teaspoon ground black pepper
Cracked black pepper (optional)
Saltine crackers (optional)
1 In a 31⁄2 – or 4-quart slow cooker combine potatoes, cream-style corn, broth, drained whole kernel corn, undrained chile peppers, roasted garlic, and ground black pepper.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 If desired, top each serving with cracked black pepper and serve with crackers.
PER SERVING: 202 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 832 mg sodium, 48 g carb., 5 g fiber, 5 g protein.
tip
Root veggies such as potatoes should be cut before being added to the slow cooker. Left whole, potatoes, carrots, turnips, and other firm whole vegetables will take too long to cook in a slow cooker.
