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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!

For over 450 more Slow Cooker recipes, click here to get my eBook!




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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!

10 years ago

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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