Crockpot Veggies

One advantage of slow cooking is that the longer cooking time gives the flavors more time to blend. Our crockpot veggies recipe is the perfect example; over time, the vegetables break down a bit and create a delicious broth that makes the veggies even more tasty. This is a wonderful meal that’s incredibly simple to prepare in the morning; the hardest part is chopping the vegetables before tossing them into the slow cooker. At dinner time this lovely, incredibly nutritious dish is already made.

Ingredients for Crockpot Veggies

• Celery: Cut celery ribs into 1-inch pieces ahead of time.
• Carrots: Carrots should also be in about 1-inch slices.
• Tomatoes: Cut the tomatoes into chunks before adding them to the dish.
• Onions: Onions add a little crunch and flavor to the vegetable mixture.
• Fresh-cut green beans: Green beans are a good source of vitamins C and K, plus folate.
• Green pepper: Green pepper adds a little crunch, color and vitamins C and B6, as well as potassium.
• Butter: Melt the butter ahead of time for this recipe. Here’s how to quickly soften butter.
• Quick-cooking tapioca: The tapioca is the thickener in this recipe, used because the covered slow cooker doesn’t allow for evaporation. It’s nearly flavorless, so it’s a good choice as a thickener.
• Sugar: The sugar in this dish adds just a little extra sweetness to the vegetables.

Directions 

Step 1: Place vegetables in the slow cooker

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Place all of the vegetables in a 3-quart slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour the mixture over the vegetables and stir well.

Step 2: Cook the vegetables

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Cover the slow cooker and cook the vegetables on low for seven to eight hours or until the vegetables are tender. Serve them with a slotted spoon.

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Recipe Variations

• Add potatoes: Cut your favorite potato variety into cubes and add them to the dish for a heartier meal.
• Add a hot pepper: Make the veggies spicier by adding a small amount of a diced hot pepper such as a jalapeno, cayenne or serrano.
• Add cauliflower: Cut cauliflower into florets and add them in with the veggies. They hold up well in a slow cooker, and the flavor pairs well with the other vegetables in this dish.

How to Store Crockpot Veggies

Once they’ve cooled, place the vegetables in an airtight container and store them in the refrigerator. Enjoy the leftover veggies within three to four days.

Can you make crockpot veggies ahead of time? 

Absolutely! The flavors meld more the longer the vegetables and broth are together, so it’s a wonderful dish to make a day ahead. Keep the veggies in their broth in an airtight container once cooled, then reheat them in a saucepan before mealtime.

Crockpot Veggies Tips

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Can you steam vegetables in a slow cooker?

Yes, steaming the vegetables is another way to cook them in the slow cooker. Place a little water in the bottom of the slow cooker, then season the vegetables without the butter or tapioca. Place them in a steamer basket and set the basket in the slow cooker, out of the water. Cook them, covered, on high for two to four hours, or until the veggies are tender.

How should I enjoy these veggies?

Scoop some of the veggies and their broth into a bowl to enjoy them soup-style alongside a sandwich or a chicken breast cutlet, or serve the vegetables and their broth over rice for a warm, filling meal.

Could I use canned or frozen vegetables instead of fresh ones?

Sure! Be mindful of sodium if using canned veggies, as those sometimes contain salt. Rinse and drain them to remove sodium, or use a sodium-free version. If all the veggies are canned, they may already be soft, so cooking time can be reduced by a few hours. Any fresh or frozen veggies may still require the full cooking time. The best way to know the food is ready is to pierce the harder veggies such as carrots with a fork; if the fork easily pierces it, the vegetables are ready.