Vegetables In Slow Cooker Recipes

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SLOW COOKER ROASTED VEGETABLES



Slow Cooker Roasted Vegetables image

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

Steps:

  • 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.

Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg

SLOW-COOKER GLAZED ROOT VEGETABLES



Slow-Cooker Glazed Root Vegetables image

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

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

Steps:

  • 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.

Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

SLOW-COOKED VEGETABLES



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

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

Steps:

  • 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.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

HOW TO ROAST VEGETABLES IN THE SLOW COOKER



How To Roast Vegetables In The Slow Cooker image

How to make roasted vegetables the easy way in a slow cooker or crock pot.

Provided by Chocolate Covered Katie

Categories     Side Dish

Time 3h

Number Of Ingredients 5

2 bell peppers, (cut in large slices (as shown in the photos))
1 large sweet potato, (peeled and cut into cubes)
3 small zucchini, (cut in thick slices)
1/2 cup peeled garlic cloves
salt

Steps:

  • How to cook crock pot vegetables in the slow cooker: Grease your crock pot, then add all the veggies. (I used a 4-quart slow cooker.) Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Don't discard it; the liquid is seriously delicious! I just drank it like soup. The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Crockpots-thanks to their slow and steady heating-are known to heighten the flavor of whatever you're cooking.View Crock Pot Vegetables Nutrition Facts

Nutrition Facts : Calories 114 kcal, ServingSize 1 serving

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