Vegetables in the Crock Pot Recipe

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.

Original recipe posted: March 2017 | Recipe updated: February 2022

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!

Recipe Ingredients

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.

How To Make Vegetables in the Crock Pot

Step 1

Dice, chop and slice your choice of vegetables and potatoes. Here is the collection of veggies that we love together:

• Baby red potatoes
• Carrots
• Onions
• Celery
• Mushrooms
• Garlic
• Jalapenos (optional)

Add olive oil, water and seasonings plus salt and pepper into the pot. Mix well!

Step 2

Cover and cook on high for 4 hours. Serve immediately or let cool and freeze for later use!

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!

What To Serve With Vegetables

• Instant Pot Pot Roast – spoon a little of the drippings from your roast over your vegetables for a final touch!
• Instant Pot Ham – the glaze that covers this ham will compliment your vegetables perfectly.
• Perfect Instant Pot Chicken Breasts – Enjoy a healthy protein with a bite of your vegetable medley!

FAQ About Vegetables

Healthy Side Dishes

Don’t stop with one great tasty dish. Check out a few of my other favorite easy, healthy sides!

• Vegetable Rice Summer Salad is absolutely perfect for small or large gatherings. Great as lunch, a party food or a side to dinner. It is colorful and packed with delicious flavor and textures and perfect for any occasion!
• Roasted Sweet Potatoes are an easy and delicious side for any meal! They taste better than regular French fries and are a great healthy lunch, snack or side dish. Whole30 compliant, too.
• Cauliflower Mushroom Rice is easy to make and prepared in 15 minutes. Packed with flavor and texture plus this recipe also complies with the Whole30 program!
• Egg Roll In A Bowl – Enjoy the ingredients inside an egg roll minus the carbs and calories. This Egg Roll Bowl is great as an easy dinner or salad. Done in 20 minutes and supremely delicious!
• Grilled Cabbage Steaks – Take grilled cabbage to the next level by making cabbage steaks! Top them with shaved Parmesan cheese, bbq sauce or just a simple pat of butter. Serve alongside any summer meal for the absolute perfect healthy side dish!

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