Slow Cooker Cream Corn

3 cans Whole Kernel Corn, drained (15.25 ounce cans)

1 Cup Milk

1 Tablespoon Sugar

1/4 teaspoon Pepper

Salt to taste

8 ounces Cream Cheese, cubed

1/2 Cup Unsalted Butter, cut into thin slices (1 stick of butter)

Place all of the corn in a crock-pot.

Stir in milk, sugar and pepper until well combined.

Without stirring, top with butter and cream cheese.

Cover and cook on high for 2-3 hours.

Uncover and stir until butter and cream cheese are well combined.

Cook on high for an additional 15 minutes or so.

Serve immediately.

Use a crock-pot liner stupid!