Slow Cooker Vegetables
Turn potatoes, carrots, celery and mushrooms into a tender, savory side dish using your slow cooker. This hands-off recipe is a practical way to use several vegetables at once, keep the oven free and prepare plenty of leftovers for the week.
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Servings: 12
Calories: 77kcal
Equipment
- 6-quart slow cooker
Ingredients
- 3 cups baby red potatoes quartered
- 3 cups carrots peeled and cut into similar-size chunks
- 2 cups celery sliced
- 3 cups mushrooms sliced
- 5 cloves garlic minced
- 1 jalapeño diced, optional
- 1 tbsp seasoned salt
- 1 tbsp dried oregano
- 1/2 tsp cayenne pepper optional
- 1/4 cup olive oil
- 2 cups water
Instructions
- Prepare the slow cooker. Add the potatoes, carrots, celery, mushrooms, garlic and optional jalapeño to a 6-quart slow cooker.
- Add the liquid and seasonings. Pour in the olive oil and water. Sprinkle the seasoned salt, oregano and optional cayenne pepper over the vegetables.
- Mix everything together. Stir well to evenly distribute the oil, liquid and seasonings.
- Cook. Cover and cook on High for 4 hours, stirring once or twice if possible, until the potatoes and carrots are fork-tender.
- Serve. Stir once more and serve warm. Use a slotted spoon if you prefer to leave the extra cooking liquid behind.
Video
Notes
- For more flavor, replace the water with an equal amount of vegetable broth or chicken broth.
- Add quick-cooking vegetables later so they do not become overly soft. Add zucchini, yellow squash, bell peppers or green beans during the final 30 to 60 minutes. Add frozen corn or peas during the final 15 to 20 minutes.
- Sweet potatoes, beets and halved Brussels sprouts can cook for the full four hours. Beets will turn the liquid and lighter vegetables pink.
- Stir in a squeeze of fresh lemon juice or chopped fresh herbs after cooking to brighten the flavor.
- Store leftovers with a little cooking liquid in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled vegetables in a freezer-safe container for up to 3 months. Thaw them in the refrigerator overnight before reheating. Potatoes may have a softer or slightly grainier texture after freezing.
- Reheat individual servings in the microwave or warm a larger portion in a covered skillet over medium-low heat. Add a splash of water or broth if needed.Cut the potatoes and carrots into similar-size pieces so they cook evenly. These vegetables will be soft and tender, not crisp or browned, after four hours in the slow cooker.
Nutrition
Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 624mg | Potassium: 323mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5477IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg
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