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Crock Pot Calabacitas

Slow Cooker Calabacitas

  • Cooking Time:

    2–3 hours
  • Servings:



2 medi­um zuc­chi­ni
16 oz. stewed toma­toes with juice, canned (or Rotel)
1 small onion, chopped
1 c. cooked whole-ker­nel corn
4 oz. roast­ed green chiles, canned and chopped
1 tsp. dried oregano
1/2 tsp. sug­ar
salt and pep­per to taste

option­al: 1 cup shred­ded mexi-blend cheese (or cheese of your lik­ing)


  1. This dish can be served as a main dish or a side dish!
  2. Cut zuc­chi­ni into 3/4″ pieces.
  3. Com­bine all ingre­di­ents in the slow cook­er.
  4. Cov­er. Cook on High for 2 to 3 hrs. or until zuc­chi­ni is ten­der.
  5. Sea­son with salt and pep­per to taste.

Option­al: Add 1 cup Mexi-blend shred­ded cheese (not includ­ed in nutri­tion­al info below)

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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catherineSarah @ Homestyle Cooking Around The World Recent comment authors
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Sarah @ Homestyle Cooking Around The World

This looks yum­my with all that cheese- I often do some­thing like this on the stove­top. Great idea for the crock­pot!


Can I ask, did this get sog­gy at all in the crock pot? I want to try it this week­end!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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