There’s something undeniably comforting about a bowl of perfectly cooked, flavorful vegetables. Whether you’re seeking a hearty side, a light main course, or a meal-prep staple, this vegetables in a crock pot recipe brings out the best in every veggie with minimal effort.
The crock pot does all the hard work—slowly coaxing out the natural sweetness and creating a medley of vibrant colors and textures. Imagine coming home to the aroma of herbs and tender vegetables, ready to serve with no fuss at all.
If you’re new to slow cooking, this recipe is a fantastic introduction. It’s not only incredibly easy—just chop, toss, and forget it—but also endlessly adaptable.
Whether you’re cleaning out the fridge or planning a special meal, you can tailor the ingredients and seasonings to suit your taste and what’s in season. Let’s dive in and discover how the humble crock pot can turn simple vegetables into a showstopping dish!
Why You’ll Love This Recipe
- Effortless Cooking: Prep your veggies, let the crock pot do its magic, and enjoy a hands-off, low-maintenance meal.
- Versatile & Customizable: Swap in your favorite seasonal vegetables or use up what you have on hand. Perfect for reducing food waste!
- Healthy & Nutritious: Packed with fiber, vitamins, and minerals, this recipe is a delicious way to meet your daily veggie quota.
- Meal Prep Friendly: Make a big batch and enjoy it throughout the week, or freeze portions for future meals.
- Family Approved: The gentle slow-cooking process brings out the natural sweetness of the vegetables, making it a hit with kids and adults alike.
- Dietary Flexibility: Naturally vegan and gluten-free, this dish fits a variety of dietary needs. For more vegan slow cooker ideas, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Carrots | 3 large, sliced | Peeled and cut into ½-inch rounds |
| Yukon Gold potatoes | 3 medium, diced | Unpeeled, cut into 1-inch cubes |
| Red onion | 1 large, chopped | Or use yellow onion |
| Bell peppers | 2, any color, chopped | Seeds and stems removed |
| Zucchini | 2 medium, sliced | Cut into ½-inch rounds |
| Green beans | 1 cup, trimmed and halved | Fresh or frozen |
| Cherry tomatoes | 1 cup, whole | Or use 1 large tomato, chopped |
| Garlic | 4 cloves, minced | Fresh is best |
| Olive oil | 2 tablespoons | Or avocado oil |
| Vegetable broth | 1 cup | Low-sodium preferred |
| Italian seasoning | 2 teaspoons | Or herbes de Provence |
| Salt | 1 teaspoon, or to taste | |
| Black pepper | ½ teaspoon | Freshly ground |
| Fresh parsley | 2 tablespoons, chopped | For garnish |
Equipment
- Crock pot (slow cooker) – 6-quart capacity recommended
- Cutting board – For prepping veggies
- Chef’s knife – Sharp and sturdy
- Measuring cups and spoons – For accuracy
- Mixing bowl – Optional, for tossing vegetables with oil and seasonings
- Wooden spoon or spatula – For stirring
- Ladle – For serving
Instructions
-
Prep Your Vegetables:
Wash and dry all vegetables. Cut the carrots into ½-inch rounds, dice the potatoes into 1-inch cubes, chop the onion and bell peppers, and slice the zucchini.
Trim and halve the green beans. Leave the cherry tomatoes whole or halve if large.
Mince the garlic.
-
Layer the Vegetables:
Add the potatoes and carrots to the bottom of the crock pot. These root veggies take the longest to cook and benefit from proximity to the heat source.
Layer the onion, bell peppers, zucchini, green beans, cherry tomatoes, and garlic on top.
-
Add Seasoning and Oil:
Drizzle the olive oil evenly over the veggies. Sprinkle with Italian seasoning, salt, and black pepper.
For an even coating, you can toss the vegetables in a mixing bowl with the oil and seasonings before adding them to the crock pot.
-
Pour in the Broth:
Pour the vegetable broth over the vegetables, distributing it as evenly as possible. The broth will create steam and help the vegetables cook gently and evenly.
-
Set and Forget:
Cover the crock pot with the lid. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the vegetables are tender but not mushy.
Resist the urge to open the lid frequently, as this releases heat and can increase cooking time.
-
Check for Doneness:
About 30 minutes before serving, check the texture of the vegetables. If they’re almost done but you’d like a thicker consistency, uncover and continue to cook for the remaining time to allow some liquid to evaporate.
-
Garnish and Serve:
Stir gently to combine. Taste and adjust seasoning as needed.
Sprinkle with fresh parsley just before serving. Enjoy hot, either as a main dish or a side.
Tips & Variations
“The beauty of crock pot vegetable recipes is their flexibility. Don’t be afraid to improvise with whatever vegetables you have on hand.”
- Add Protein: For a heartier meal, stir in a can of drained chickpeas or white beans during the last hour of cooking.
- Switch Up the Herbs: Try rosemary, thyme, or herbes de Provence for a different flavor profile.
- Make It Spicy: Add a pinch of red pepper flakes or a diced jalapeño for a kick.
- Go Mediterranean: Toss in olives, capers, and a squeeze of lemon juice at the end.
- Try Root Veggie Variations: Swap Yukon Gold potatoes for sweet potatoes, parsnips, or turnips.
- Broth Options: Substitute with tomato juice or coconut milk for a different twist.
- Make It a Stew: Add an extra cup of broth and a can of diced tomatoes for a more soup-like consistency.
- Batch & Freeze: Portion leftovers into airtight containers and freeze for up to 2 months.
- More Inspiration: Try our Veggie Quesadilla Recipe Indian Style Easy & Delicious for another way to enjoy veggies, or explore Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for bold, new flavors.
Nutrition Facts
| Nutrient | Per Serving (1/6 of recipe) |
|---|---|
| Calories | 125 |
| Carbohydrates | 23g |
| Protein | 3g |
| Fat | 3g |
| Saturated Fat | 0.5g |
| Fiber | 5g |
| Sugar | 6g |
| Sodium | 390mg |
| Vitamin A | 110% |
| Vitamin C | 80% |
| Calcium | 6% |
| Iron | 9% |
Note: Nutrition facts are approximate and will vary based on specific vegetables and quantities used.
Serving Suggestions
- As a Main Dish: Serve a generous bowl with crusty bread or over cooked quinoa, rice, or couscous for a satisfying meal.
- As a Side: Pair with your favorite protein, such as baked tofu, grilled tempeh, or roasted chickpeas.
- In Wraps or Pitas: Spoon the vegetables into a warm wrap or pita with hummus for a quick lunch. For homemade wraps, try our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.
- Over Pasta: Toss with cooked pasta for a simple, veggie-packed dinner.
- Breakfast Hash: Warm up leftovers in a skillet and top with a sprinkle of nutritional yeast or a vegan poached egg substitute.
- Soup Boost: Stir into vegetable broth for a quick and hearty soup.
- Meal Prep Bowls: Portion into containers with grains, greens, and a drizzle of tahini dressing for easy grab-and-go lunches.
Conclusion
With this vegetables in a crock pot recipe, you’ll find that healthy, delicious meals can be both simple and deeply satisfying. The slow cooker brings out the best in every ingredient, making it easy to enjoy a rainbow of veggies any day of the week.
Whether you’re serving it as a main course, a side, or meal-prepping for busy days, this dish offers unmatched flexibility and comfort.
Don’t hesitate to experiment with your favorite flavors, or explore the many ways to enjoy vegetables from around the globe. For more creative plant-based ideas, check out our Veg Maharashtrian Recipes: Easy & Delicious Meals and Veganomicon Recipes Online: Best Dishes to Try Today.
Your crock pot is just the beginning—happy slow cooking!
📖 Recipe Card: Crock Pot Mixed Vegetables
Description: A simple, hearty mix of vegetables slow-cooked to perfection in a crock pot. Perfect as a side dish or a light main course.
Prep Time: PT15M
Cook Time: PT5H
Total Time: PT5H15M
Servings: 6 servings
Ingredients
- 3 cups chopped carrots
- 2 cups chopped potatoes
- 1 cup sliced celery
- 1 cup chopped onion
- 2 cups broccoli florets
- 1 cup sliced bell peppers
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 2 tablespoons olive oil
Instructions
- Add carrots, potatoes, celery, onion, broccoli, and bell peppers to the crock pot.
- Add minced garlic, thyme, salt, and black pepper.
- Pour in vegetable broth and drizzle with olive oil.
- Stir all ingredients to combine.
- Cover and cook on low for 5 hours or until vegetables are tender.
- Stir before serving.
Nutrition: Calories: 120 kcal | Protein: 3 g | Fat: 4 g | Carbs: 20 g
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