Pour a third of your frozen corn into the slow cooker.
Cut half of your cream cream cheese into chunks and place over the frozen corn.
Break two slices of the American cheese over the corn as well.
Pour another third of frozen corn over the previous layer.
Cut the rest of your cream cheese into chunks and place over corn. Break another two slices of American cheese into the crock pot.
Pour the remaining frozen corn on top.
Break the remaining two slices of cheese over the corn.
Slice the butter over the corn.
Pour water and milk over the corn.
Sprinkle the sugar across the top.
Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.
This recipe serves a full table from 12 to 24 people, especially with a variety of holiday sides served.
I often prepare this recipe in my slow cooker the night before. Then, I put the liner of my filled crock pot in the refrigerator until morning. Come early Thanksgiving morning (or whatever holiday it may be), I can quickly plug in my crock pot so we have cheesy creamed corn to enjoy for lunch.
If you have leftovers, creamed corn reheats easily in the microwave. We don’t have many leftovers when I serve this corn!