Slow Cooker Vegetables (Easy Crock Pot Recipe)

I hate watching perfectly good vegetables go to waste, so this is the recipe I make when my produce drawer is full and I need to use several vegetables at once. These slow cooker vegetables turn potatoes, carrots, celery and mushrooms into a tender, savory side dish without taking up valuable oven or stovetop space.

I’ve learned that the best vegetables for this method are sturdy ones that can handle several hours of cooking. Cutting the potatoes and carrots into similar-size pieces helps everything cook evenly, while garlic, oregano and seasoned salt flavor the entire batch.

The finished vegetables are soft and well-seasoned rather than crisp, which makes them especially good alongside meatloaf, mixed into eggs or added to grain bowls. If you prefer caramelized edges and a firmer texture, my roasted vegetables recipe will be a better fit.

This is one of those practical Crock Pot recipes that makes both dinner and the rest of the week easier. Serve the vegetables right away, refrigerate them for meal prep or freeze the extras before they go to waste.

Why This Recipe Works

• Use several vegetables at once. This is a practical way to turn potatoes, carrots, celery and mushrooms into one generous side dish before they go to waste.
• Keep the oven and stovetop free. Everything cooks together in the slow cooker, making this especially helpful when the rest of dinner requires your attention.
• Get evenly cooked vegetables. Cutting sturdy vegetables into similar-size pieces helps the entire batch become uniformly tender.
• Season the entire batch at once. Garlic, oregano, seasoned salt and olive oil give these slow cooker vegetables plenty of savory flavor.
• Make leftovers work for you. Serve them as a dinner side, add them to eggs or grain bowls, or freeze the extras for another meal.

Recipe Ingredients

Vegetables – This recipe uses a sturdy combination of baby red potatoes, carrots, celery and mushrooms that can withstand several hours in the slow cooker. Cut the potatoes and carrots into similar-size pieces so they cook evenly.

Quick-cooking vegetables such as peas, corn, asparagus, bell peppers, tomatoes, squash and zucchini should be added closer to the end so they do not become overly soft.

Garlic and jalapeños – Fresh garlic adds savory flavor throughout the dish. Add diced jalapeños if you want a little heat, or leave them out for a milder side dish.

Seasonings – Seasoned salt and oregano provide the base flavor. The cayenne pepper is optional but adds a noticeable kick. Fresh parsley, chives, basil or thyme can be stirred in after cooking for fresh flavor and color.

Olive oil – Coats the vegetables and helps the seasonings distribute evenly throughout the slow cooker.

Water – Creates the light cooking broth that helps the root vegetables become tender. For more flavor, replace the water with an equal amount of vegetable or chicken broth. Use a slotted spoon to serve the vegetables if you do not want the extra liquid.

How To Make Slow Cooker Vegetables

Recipe Notes

• Choose vegetables with similar cooking times. Potatoes, carrots, celery, sweet potatoes, beets and halved Brussels sprouts can cook for the full four hours. Keep in mind that beets will turn the cooking liquid and lighter vegetables pink.
• Add quick-cooking vegetables later. Stir in zucchini, yellow squash, bell peppers or green beans during the final 30 to 60 minutes so they retain some texture. Add frozen corn or peas during the final 15 to 20 minutes, just long enough to heat through.
• Cut sturdy vegetables evenly. Keep potatoes, carrots and other root vegetables close to the same size so they become tender at approximately the same time.
• Brighten the flavor before serving. Stir in a squeeze of fresh lemon juice after cooking to balance the rich, savory seasonings.
• Expect tender, not crisp, vegetables. Slow cooked vegetables become soft and absorb the seasoned cooking liquid. Use a slotted spoon for serving if you prefer to leave the extra broth behind.

How To Store and Reheat Leftovers

Allow the vegetables to cool, then transfer them with a little of the cooking liquid to an airtight container. Refrigerate for up to 4 days.

Reheat individual servings in the microwave or warm a larger portion in a covered skillet over medium-low heat. Add a small splash of broth or water if the vegetables appear dry.

To freeze, place the cooled vegetables in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. The potatoes may be slightly softer after freezing and thawing.

What To Serve With Slow Cooker Vegetables

These tender vegetables pair especially well with a simple protein. Try serving them with:

• Instant Pot pot roast – Spoon a little of the savory roast gravy over the vegetables before serving.
• Instant Pot ham – The sweet and savory ham glaze complements the seasoned potatoes, carrots and mushrooms.
• Instant Pot chicken breasts – Pair the vegetable medley with juicy chicken breasts for a simple, satisfying dinner.

FAQ About Slow Cooker Vegetables

How long does it take to cook vegetables in a slow cooker?

Sturdy vegetables such as potatoes, carrots and celery take approximately 4 hours on High in this recipe. Cut them into similar-size pieces and check that the potatoes and carrots are fork-tender before serving.

Can you put raw vegetables in a slow cooker?

Yes. Potatoes, carrots, celery, mushrooms and other sturdy vegetables can be added to the slow cooker raw. There is no need to boil or sauté them first.

How do you keep vegetables from getting mushy in a slow cooker?

Choose vegetables that can withstand a longer cooking time and avoid cutting them too small. Add tender vegetables such as zucchini, squash and bell peppers during the final 30 to 60 minutes. Frozen corn and peas need only 15 to 20 minutes to warm through.

What vegetables should not cook in the slow cooker all day?

Quick-cooking vegetables such as peas, corn, asparagus, zucchini, summer squash and spinach should not cook for the full four hours. Add them near the end so they maintain better color and texture.

Can you freeze slow cooked vegetables?

Yes. Freeze the cooled vegetables in an airtight freezer-safe container for up to 3 months. Keep in mind that potatoes may develop a slightly softer or grainier texture after thawing.

More Vegetable Side Dishes

Looking for another easy way to add vegetables to your meal? Try one of these reader favorites:

• Grilled Cabbage Steaks – Thick cabbage slices become tender and lightly charred on the grill. Finish them with Parmesan, barbecue sauce or a pat of butter.
• Vegetable Rice Summer Salad – A colorful combination of rice, fresh vegetables and contrasting textures that works well for lunches, potlucks and summer dinners.
• Roasted Sweet Potatoes – These oven-roasted sweet potatoes develop crisp edges and tender centers, making them an easy alternative to traditional fries.
• Cauliflower Mushroom Rice – A savory cauliflower rice side made with mushrooms in just 15 minutes. It is also Whole30-compatible.

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