Slow Cooker Calabacitas

Slow Cooker Calabacitas

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 tablespoon olive oil
  • 1 small sweet onion, chopped
  • 1 medium yellow squash, cubed
  • 1 mewdium zucchini, cubed
  • 1 cup frozen corn kernels
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper

Directions

  1. Heat olive oil in slow cooker crock over medium heat.
  2. Add onions to crock. Cook for 4 minutes, stir occasionally until onions are tender.
  3. Stir in yellow squash, zucchini, corn, oregano, salt and pepper to onions.
  4. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

Serves: 6-8

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