Making vegetables in the crock pot is a great way to use up extra veggies! Enjoy them now or freeze for another time. Feel free to swap out veggies from the recipe with whatever you have on hand.
Tender vegetables such as zucchini and beans can be added to your dish in last ¾ – 1 hour of cooking when cooking on High, or 2 hours if cooking on Low. Hard, starchy vegetables like potato and carrots are best added around 3 hours before the meal is done if cooking on High, and 4 hours on Low.
Why This Recipe Works
One of the perks of hosting freezer meal parties is having a ton of leftover veggies once all of the meals have been made. I recently had carrots, onions, mushrooms, potatoes and celery SHOOTing out of my ears and needed to do something with all of them!
Dan and I are huge veggie eaters. We go through bags and bags of veggies every week. I knew we would be able to eat through the leftovers without having to freeze much, so I cooked two giant batches of vegetables in the crock pot.
This was so easy and we LOVED how they turned out. We ate them with a protein for lunch, as a side for dinner and even with eggs for breakfast. We gobbled up every morsel!
Vegetables – Any type of vegetable works great for this recipe. Great options include potatoes, carrots, peas, corn, asparagus, bell peppers, onions, celery, mushrooms, sweet potatoes, tomatoes, squash and zucchini.
Spices and seasonings – Spruce up the flavor by adding any spices, herbs or seasonings of your choice. Add cayenne pepper for a spicier side or fresh herbs for a fresh vegetable dish. Parsley, chives, basil and thyme are delicious options.
Water – Swap the water out for chicken broth or vegetable broth for a flavor boost.
Recipe Notes for Vegetables in the Crock Pot
- The vegetables used in this recipe are merely suggestions. Feel free to omit or add other veggies. Zucchini, squash, bell peppers, beets, corn, peas, beans, Brussels sprouts and sweet potatoes are all great options, as well.
- Feel free to add a bit of lemon juice to freshen up the veggies.
- And if you’d rather roast your veggies, check out this Roasted Vegetables recipe!
Slow Cooker Roasted Vegetables Recipe: Slow Cooker Vegetarian Recipes | Vegetarian Crockpot Recipes
FAQ
How long does it take potatoes and carrots to soften in a crock pot?
How long does it take for potatoes to get soft in a crockpot on high?
Why are my potatoes and carrots still hard in slow cooker?
How long does it take to soften vegetables?
How long does it take to cook vegetables in a slow cooker?
When it comes to slow cooking vegetables, the cooking time can vary depending on the type of vegetable and the desired texture. Here are some approximate cooking times for common vegetables in a slow cooker: Potatoes: Depending on the size and variety, potatoes typically take around 4-6 hours on low heat or 2-4 hours on high heat to become tender.
Can you make vegetables in a crock pot?
Making vegetables in the crock pot is a great way to use up extra veggies! Enjoy them now or freeze for another time. Place all ingredients in a large slow cooker. Mix well, cover and cook on High heat for 4 hours, stirring occasionally. Serve as a side dish or freeze for later! The vegetables used in this recipe are merely suggestions.
Does slow cooking vegetables take a long time?
Slow cooking vegetables may take a long time but is still considered healthy as the nutrients stay in the dish. Potatoes and carrots can take a long time to soften, especially if you are cooking them as part of a stew or soup where other ingredients need a long, slow simmer.
What vegetables can you cook in a slow cooker?
Here are some of the best vegetables to consider for your slow cooker: Potatoes: Potatoes are a staple in many slow cooker recipes. They can hold up well to long cooking times without losing their texture. Whether you prefer red potatoes, russets, or sweet potatoes, slow cooking them will result in tender, melt-in-your-mouth goodness.