Slow Cooker Corn, Potatoes & Carrots
A comforting and easy slow cooker recipe featuring corn, potatoes, and carrots in a creamy broth, perfect for busy evenings.
Ingredients
Vegetables
- 4 medium potatoes, peeled and diced Choose russet or Yukon Gold for the best texture
- 2 cups fresh or frozen corn kernels Fresh corn adds sweetness but frozen works just as well
- 3 large carrots, sliced Cut into thick slices to maintain some texture
Broth and Cream
- 2 cups vegetable broth Homemade is best, but store-bought works too
- 1 cup heavy cream For that luscious richness
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper Adjust to your preference
Instructions
Preparation
- In a slow cooker, combine the diced potatoes, corn, and carrot slices.
- Pour in the vegetable broth and stir gently.
- Add the garlic powder, onion powder, salt, and pepper; mix well.
Cooking
- Cover and let the mixture cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
- About 30 minutes before serving, stir in the heavy cream, allowing it to heat through.
Notes
This dish stores well in the fridge for up to three days. Store heavy cream separately if planning to enjoy leftovers later. Substitute vegetable broth with chicken broth for richer flavor, or swap heavy cream for coconut cream for a dairy-free version.