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.
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Servings: 12
Calories: 77kcal
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!
Nutrition
Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5463IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg
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