These Slow Cooker Vegetables are the perfect side dish for any meal and a great way to use up extra veggies! Enjoy them now or freeze for another time. Feel free to swap out vegetables from the recipe with whatever you have on hand.
Original recipe posted: March 2017 | Recipe updated: October 2019
Remember the freezer meals party I hosted just over a week ago? One of the perks of hosting was having tons of leftover veggies after all of the meals had been made and friends had departed. I had carrots, onions, mushrooms, potatoes and celery SHOOTing out of my ears.
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 my slow cooker. 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!
WATCH A QUICK VIDEO TUTORIAL ON PREPARING VEGGIES IN A CROCKPOT
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
HOW TO MAKE A HEALTHY VEGGIE SIDE DISH IN YOUR CROCK POT
Do you love roasted vegetables for dinner? This recipe ensures your vegetables are tender and delicious!
Dice, chop and slice your choice of vegetables and potatoes. Here is the collection of veggies that we love together:
3 cups baby red potatoes, quartered
3 cups carrots, peeled and cut into chunks
1-2 onions, cut into chunks
2-3 cups celery, sliced
2-3 cups mushrooms, sliced
3-5 cloves garlic, minced
2-3 jalapenos, diced (optional)
Add olive oil, water and seasonings plus salt and pepper into the pot. Mix well!
Cover and cook on high for 4 hours. Serve immediately or let cool and freeze for later use!
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 YOUR HEALTHY SIDE
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!
DELICIOUS HEALTHY SIDE DISH OPTIONS
Don’t stop with one great tasty dish. Check out a few of my other favorite easy, healthy sides!
Roasted Green Beans with Parmesan – This is my favorite way to prepare and enjoy fresh green beans! Just 4 ingredients required to make this perfect, healthy side dish. This recipe is easy to make and you can’t imagine how delicious it is! Great for holidays or weeknight meals.
Vegetable Rice Summer Salad – Vegetable Summer Rice 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 – 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 Replace rice with this veggie-packed Cauliflower Mushroom Rice side dish. It’s 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 – Make 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!
If you make this recipe, be sure to snap a photo and tag it @pipandebby + hashtag it #PIPANDEBBY I’d love to see what you create!
How To Make Crock Pot Vegetables
- Crock Pot
- 3 cups baby red potatoes quartered
- 3 cups carrots peeled, cut into chunks
- 2 cups celery sliced
- 3 cups mushrooms sliced
- 5 cloves garlic minced
- jalapenos diced, optional
- 1 tbsp seasoned salt
- 1 tbsp oregano
- 1/2 tsp cayenne pepper optional
- 1/4 cup olive oil
- 2 cups water
- 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!