Slow Cooker Cheddar Corn with Bacon

1 cup of strong cheddar cheese that has been shredded

6 pieces of crumbled cooked bacon

Half a cup of fat-free milk

melted 1/4 cup unsalted butter

one-fourth teaspoon of synthetic garlic

paprika, 1/4 teaspoon*

Toss with salt and pepper.

1-2 tablespoons of fresh parsley, chopped (opt.)

The Best Way to Cook Bacon and Cheddar Corn in a Slow Cooker

The bacon should be cooked until it becomes crispy, and then crumbled. Set aside. Put the cheddar cheese in a shredder and put it aside.

Put all of the ingredients into a slow cooker: corn from frozen, bacon from crumbles, shredded cheese, heavy cream, melted butter, garlic powder, and paprika. For a uniform distribution of components, mix well.

Add salt and pepper to taste, and give it another swirl to make sure everything is well combined.

Cook, covered, on low for four hours or high for two hours, stirring regularly to avoid sticking and for even cooking of the cheese.

Before serving, give the corn mixture a last swirl to combine. Make any required adjustments to the seasoning. Chopped fresh parsley may be sprinkled on top before serving as an optional garnish to improve taste and appearance.