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
Vegetables contain carbohydrates. The veggies containing the highest amount of carbs are potatoes, corn, peas and squash.
Most vegetables are safe for consumption for dogs. Onions, chives and leeks are toxic for dogs and should be completely avoided. All other veggies are safe for your pup!
All vegetables are naturally gluten free.
Vegetables can be frozen when double bagged or stored in an airtight container for up to 6 months. Heartier veggies such as potatoes, carrots and squash can be frozen for up to a year.
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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Vegetables in the Crock Pot Recipe
Equipment
- Crock Pot
Ingredients
- 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
Instructions
- 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!
Notes
- 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!
Hi, this is Rick from Arizona I’m 65 and just started using the crockpot, your veggie recipe was exactly what I was looking for. How long can you eat as leftovers.
Thank you
You are welcome, Rick! The leftover can last for a least 2 or 3 days if stored in an airtight container in the fridge.
why does the cook time say 1 day,4 hours
Hey there! This was a typo and I’m grateful you caught it. Prep time is 30 minutes and cook time is 4 hours.
LOVE IT… BEAUTIFUL TASTE AWESOME I LOVE VEGGIES TOO THANK YOU
Love pip and ebby veggies and crockpot and roasting etc – recipes are great! thanks
Thank you, Debbie! I appreciate that.