Slow Cooker Corn & Potato Hash with Crab - Easy Recipe

INGREDIENTS

1 package (10 ounces) frozen corn, thawed 1 cup frozen hash brown potatoes, thawed 3/4 cup finely chopped carrots 1 teaspoon dried thyme leaves 3/4 teaspoon garlic-pepper 3 cups fat-free reduced-sodium chicken broth 1/2 cup water 1 cup evaporated milk 3 tablespoons cornstarch 1 can (6 ounces) crabmeat, drained 1/2 cup sliced green onions

PREPARATION:

Slow Cooker Directions

1. Place corn, potatoes and carrots in slow cooker. Sprinkle with thyme and garlic-pepper. Add broth and water.
2. Cover; cook on LOW 3-1/2 to 4-1/2 hours.
3. Blend evaporated milk and cornstarch until smooth. Stir into slow cooker. Cover; cook on HIGH 15 to 30 minutes. Just before serving, stir in crabmeat and green onions.

This recipe appears in: Chowders NUTRITIONAL INFORMATION: Fiber 5 g Carbohydrate 45 g Cholesterol 49 mg Saturated Fat 3 g Total Fat 5 g Calories from Fat 15 % Calories 283 Protein 17 g Sodium 446 mg DIETARY EXCHANGE: Meat 1 Starch 3