Best 7 Crockpot Mixed Veggies Recipes

SLOW-COOKED VEGETABLES

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.

HOW TO ROAST VEGETABLES IN THE SLOW COOKER

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

CROCK POT MIXED VEGETABLE

Steps:

• 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.

SLOW-COOKER GLAZED ROOT VEGETABLES

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.

SLOW COOKER CHICKEN AND VEGETABLES RECIPE

Steps:

• Spray a slow cooker with nonstick cooking spray.
• Place sliced onion in the bottom.
• Top with carrots and sliced red potatoes.
• Season with salt and pepper, as desired.
• Pour chicken broth on top then season with dried thyme and minced garlic.
• Heat olive oil in a pan over medium-high heat.
• Place chicken thighs in pan and cook for a few minutes on each side or until slightly browned.
• Place chicken on top of vegetables.
• Cover slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
• Garnish with fresh thyme before serving.

SLOW COOKER ROASTED VEGETABLES

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.

CROCK POT CHICKEN AND VEGETABLES

Steps:

• Place carrots, potatoes, onion, chicken and pepper in crock in order.
• Mix soup, water, oregano, garlic, salt and pepper and pour over chicken; Top with paprika.
• Cover and cook on low for 8 hours.