Slow-Cooked Vegetables (2024)

Updated: Jun. 30, 2023

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

Slow-Cooked Vegetables Recipe photo by Taste of Home

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Ingredients

• 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

Directions

1. 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.
2. Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

Slow Cooker Vegetable Tips

Can you steam vegetables in a slow cooker?

Yes, you can steam vegetables in a slow cooker. To steam, pour water into the slow cooker. Throw veggies into a steamer basket or foil and set above the water. Cook covered on high for about 2-4 hours, or whenever the veggies are tender. Check out more vegetarian recipes you can throw in your slow cooker.

What are the best vegetables for the slow cooker?

The best vegetables for a slow cooker are sturdier veggies like celery, carrots, tomatoes, onions, peppers and green beans, like we used in this recipe. Also, cauliflower, corn, beets, potatoes (both Russet and sweet), mushrooms and squash are all great contenders, too. Stumped on what to serve with these simmered veggies? Check out these other healthy eating recipes for some inspiration.

How long does it take to cook vegetables in a slow cooker?

It typically takes about 7-8 hours to fully cook vegetables in a slow cooker. Most slow cooker dishes vary in cook time, depending on which setting you choose: low or high. Remember that all canned vegetables are already cooked, so they'll need less time than raw.

Nutrition Facts

1 cup: 113 calories, 6g fat (4g saturated fat), 15mg cholesterol, 379mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.