I think you may have noticed that I’m a big fan of my slow cooker.
I use it almost weekly. It’s the perfect appliance for those nights that I have class and I’m gone from 9am to 9pm.
This meal isn’t super fancy, but I love the fact that it was a throw all the ingredients in the slow cooker and go. Then when you come home all you have to do is scoop it out into a bowl and top it with some cheese and violia! dinner is served.
This dish is perfect as is, but if you wanted to round it out a salad, whole wheat roll, or even cornbread would be the perfect accompaniment.
Admittedly I probably jumped the gun on this one as far as the season for the dish. It’d be perfect for the coming summer but the weather has been so nice lately (70’s and up) that I felt almost compelled to make it.
Although my CSA is starting again and the first pickup is this Friday. I can’t wait to start getting local farm fresh produce again.
- 1 large zucchini, chopped
- 1 small onion, chopped
- 3 cups frozen whole kernel corn
- 2 red bell pepper, chopped
- 2 small poblano chile, seeded and thinly sliced
- 4 ounces reduced-sodium ham, chopped
- 2 cloves of garlic, minced
- 1 tsp Cajun seasoning
- 1 tsp thyme
- 1 tsp chipotle chile powder (or use smoked Spanish paprika for less heat)
- 2 Tbsp chicken stock or water
- 1/2 cup thinly sliced green onions
- 3/4 cup shredded reduced-fat cheddar cheese, divided
- ¼ cup cilantro
- 2 Tbsp skim milk
- Salt and Pepper to taste
- In a 4 quart slow cooker combine, zucchini through seasonings (ending with chipotle chile powder). Drizzle with chicken stock/water.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir in the green onions, 1/2 cup cheese, cilantro, and milk. Let stand, covered, for 10 minutes. Taste and add salt and pepper to taste. Serve in shallow bowls topped with remaining ¼ cup cheese.