Crock Pot Mixed Vegetable


Crock Pot Mixed Vegetable image

Make and share this Crock Pot Mixed Vegetable recipe from

Recipe From

Provided by Johnney

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients: 9

1 (15 ounce) can French style green beans, drained
1 (15 ounce) can white corn, drained
1 (15 ounce) can sliced water chestnuts, drained
1/4-1/2 cup butter, melted
1 (15 ounce) can cream of celery soup
1 cup sour cream
1 medium onion, diced
1 cup grated cheese
1 (6 ounce) packet crushed Ritz crackers


  • Layer green beans, corn and water chestnuts in the bottom of your slow cooker.
  • Combine celery soup, sour cream, onion and grated cheese.
  • Spread over top of vegetables.
  • Sprinkle with salt and pepper to taste.
  • Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
  • Mix crushed Ritz crackers and melted butter and sprinkle on top.
  • Serve hot.


Crockpot Mixed Veggies image

Wonderful crockpot side dish. Takes plain vegetables to another level.

Recipe From

Provided by Jill Cooks

Categories     Vegetables

Number Of Ingredients: 7

2 (10 oz.) pkgs. frozen mixed veggies, partially thawed
1/2 cup finely chopped celery
2 cans cream of celery soup
1/2 teaspoon seasoned salt
1 envelope onion soup mix
1/2 cup water
2 tablespoons butter, melted


  • 1. In crockpot, combine mixed veggies with celery. In medium bowl, mix soup with seasoned salt, soup mix, water, and butter. Pour over veggies in crockpot.
  • 2. Cook on low 4-5 hours, until veggies are tender.


Slow-Cooked Vegetables image

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa

Recipe From

Provided by Taste of Home

Categories     Side Dishes

Time 7h10m

Yield 8 servings.

Number Of Ingredients: 11

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
Calories 113 calories
Fat6g fat (4g saturated fat)
Cholesterol15mg cholesterol
Sodium379mg sodium
Carbohydrate15g carbohydrate (6g sugars
Fiber3g fiber)
Protein2g protein. Diabetic Exchanges


  • Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.


Slow Cooker Roasted Vegetables image

Recipe From

Provided by Camille

Yield 8

Number Of Ingredients: 7

6 baby red potatoes (cut into bite-sized pieces)
2 carrots (peeled and sliced)
1 onion (cut into bite-sized pieces)
2 zucchini (cut into bite-sized pieces)
1 Tablespoon olive oil
1 (0.7 ounce) package dry Italian dressing mix
1/2 cup grated Parmesan cheese
Servingsize1 serving
Calories791 kcal
Fat2 g
SaturatedFat0 g
Cholesterol0 mg
Sodium266 mg
Carbohydrate179 g
Sugar26 g
Protein23 mg


  • Wash, dry and cut vegetables.
  • Place vegetables in a gallon-sized resealable bag.
  • Pour olive oil on top of vegetables.
  • Sprinkle package dry Italian seasoning over the vegetables.
  • Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
  • Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
  • Cook on low for 5-7 hours or high for 3-4 hours.
  • Sprinkle Parmesan cheese on top before serving.


Slow-Cooker Glazed Root Vegetables image

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Recipe From

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h20m

Yield 9

Number Of Ingredients: 10

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar
Carbohydrate25 g
Fiber4 g
Protein2 g
SaturatedFat0 g
ServingSize1 Serving
Sodium310 mg


  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
  • In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
  • Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.


Meatball & Vegetable Stew in Crock Pot image

A very easy & delicious filling, wintry stew, made even easier by using the Crock-Pot. I was hesitant about the mushroom gravy addition, but it makes a great flavorful sauce. Adapted from Better Homes & Gardens cookbook

Recipe From

Provided by newspapergal

Categories     Stew

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients: 10

1 (16 ounce) package frozen cooked meatballs (*I like Italian style, but any will do)
8 ounces frozen mixed vegetables (*I like Italian-style, with broccoli, red peppers, etc)
1 (12 ounce) jar mushroom beef gravy
1 (14 1/2 ounce) can diced tomatoes, with italian flavoring or 1 (14 1/2 ounce) can garlic, undrained
1/3 cup water
1 1/2 teaspoons dried basil, crushed
1 teaspoon garlic powder
1 cup frozen corn or 1 (29 ounce) can corn, drained
chopped mushroom (optional)
parmesan cheese


  • In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
  • Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
  • Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
  • I usually sprinkle a little parmesan cheese on top of each serving.

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