If you’re searching for the best crock pot vegetable recipes that are hearty, healthy, and bursting with flavor, you’re in the right place! There’s something so comforting about coming home to a house filled with the aroma of slow-cooked veggies, tender beans, and savory herbs.
Whether you’re a busy parent, a meal-prepping pro, or simply someone who loves to eat delicious plant-based food, crock pot meals are a game changer. They require minimal effort but deliver maximum taste and nutrition.
In this blog post, I’m sharing a classic crock pot vegetable medley recipe that’s flexible, family-friendly, and endlessly customizable. This recipe celebrates the best of seasonal produce—think carrots, potatoes, bell peppers, and more—slow cooked to perfection with a flavorful tomato and herb broth.
Enjoy it as a main course with crusty bread, as a side dish, or double the batch for meal prep. Let’s dive into the world of easy, wholesome crock pot cooking!
Why You’ll Love This Recipe
- Effortless Cooking: Just chop, toss, and let your crock pot do the work. Perfect for busy weeknights or low-key weekends.
- Nutritious and Filling: Packed with fiber, vitamins, and minerals from a variety of vegetables—this is comfort food you can feel good about.
- Customizable: Use your favorite veggies or what you have on hand. Swap in sweet potatoes, squash, or green beans for endless variation.
- Meal Prep Friendly: This recipe makes a generous batch and tastes even better the next day, making it ideal for leftovers and lunches.
- Vegan & Gluten-Free: Naturally plant-based and gluten-free, it fits most dietary needs without sacrificing flavor.
- Family Approved: Even picky eaters love the tender veggies and savory broth—plus, it’s a great way to sneak in extra nutrients!
For more slow cooker ideas, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas!
Ingredients
Here’s what you’ll need to make this comforting crock pot vegetable medley:
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 3 medium, diced | Or use red potatoes or sweet potatoes |
| Carrots | 3 large, sliced | Peeled if preferred |
| Celery stalks | 2, chopped | |
| Red bell pepper | 1, chopped | Or yellow/orange bell pepper |
| Zucchini | 2 small, sliced | Or substitute with yellow squash |
| Green beans | 1 cup, trimmed and halved | Fresh or frozen |
| Crushed tomatoes | 1 (28 oz) can | Look for no salt added |
| Vegetable broth | 3 cups | Low sodium preferred |
| Garlic cloves | 4, minced | Fresh for best flavor |
| Onion | 1 large, diced | Yellow or white |
| Thyme | 1 ½ teaspoons, dried | Or 1 tablespoon fresh |
| Rosemary | 1 teaspoon, dried | Or 2 teaspoons fresh |
| Bay leaf | 1 | Remove before serving |
| Salt | 1 teaspoon (or to taste) | |
| Black pepper | ½ teaspoon | |
| Olive oil | 2 tablespoons | Optional, for added richness |
| Frozen peas | 1 cup | Add in last 30 minutes |
| Chopped fresh parsley | ¼ cup | For garnish |
- Optional add-ins: 1 cup canned chickpeas or white beans (drained), 1 cup corn kernels, ½ teaspoon smoked paprika, 1 tablespoon tomato paste for extra richness.
Looking for more veggie-packed ideas? Try my Vegetarian Swiss Chard Recipes for Healthy Meals or the classic Vegetable Alfredo Recipes for Creamy, Healthy Dinners.
Equipment
- 6-quart crock pot (slow cooker) – The ideal size for this recipe, but a 4-quart will also work with slightly less volume.
- Sharp chef’s knife – For chopping veggies easily and safely.
- Cutting board – Preferably a large one for all your prep work.
- Measuring cups and spoons – For accuracy and consistency.
- Wooden spoon or spatula – For stirring ingredients together.
- Ladle – For serving hot, hearty portions.
- Serving bowls – To enjoy your finished masterpiece!
Instructions
-
Prep the vegetables.
Wash and chop all your vegetables into bite-sized pieces. Make sure your potatoes and carrots are diced evenly for consistent cooking.
If you’re using canned beans, drain and rinse them well.
-
Layer the ingredients.
Add the potatoes, carrots, celery, bell pepper, zucchini, green beans, onion, and garlic to the crock pot. Pour in the crushed tomatoes and vegetable broth.
If using, add the drained beans, corn, or tomato paste now.
-
Add herbs and seasoning.
Sprinkle in the thyme, rosemary, bay leaf, salt, and black pepper. Drizzle with olive oil if using.
Stir gently to combine so everything is coated in the tomato-broth mixture.
-
Set and cook.
Cover and cook on low for 7-8 hours or on high for 4-5 hours. The vegetables should be tender but not mushy.
If your crock pot tends to run hot, start checking for doneness at the earlier end of the cooking time.
-
Add peas and final touches.
About 30 minutes before serving, stir in the frozen peas. Taste and adjust seasoning as needed.
Remove the bay leaf before serving.
-
Serve and garnish.
Ladle the hot vegetable medley into bowls and top with fresh parsley. Enjoy it as is, or with a slice of Vegan Bread Machine Recipe for Soft, Delicious Loaves for a complete meal.
Pro tip: For a thicker stew, mash a few potato pieces against the side of the crock pot and stir them back in. For a lighter soup, add an extra cup of broth.
Tips & Variations
- Switch up the veggies: Swap in whatever is in season—sweet potatoes, butternut squash, parsnip, or cauliflower all work beautifully.
- Boost the protein: Add a can of drained chickpeas, white beans, or lentils for extra heartiness.
- Spice it up: Add ½ teaspoon crushed red pepper flakes or a diced jalapeño for some kick.
- Make it creamy: Stir in ½ cup coconut milk or cashew cream during the last 30 minutes for a rich, velvety texture.
- Use frozen vegetables: Frozen veggies work great—just add them in the last 1-2 hours of cooking to avoid overcooking.
- Leftover magic: Blend leftovers for a chunky vegetable soup, or serve over grains like rice, quinoa, or barley.
- Flavorful extras: Add a splash of balsamic vinegar or lemon juice just before serving to brighten up the flavors.
- Make ahead: Chop all your veggies the night before and store in the fridge. In the morning, just dump and go!
“Crock pot recipes are all about making your life easier—don’t be afraid to experiment with what you have on hand. The slow cooker is incredibly forgiving!”
Nutrition Facts
This crock pot vegetable medley is not only delicious, but also nourishing. Here’s a nutrition estimate per generous serving (about 1 ½ cups):
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Total Fat | 3.5g |
| Saturated Fat | 0.5g |
| Carbohydrates | 27g |
| Fiber | 6g |
| Sugars | 9g |
| Protein | 5g |
| Sodium | 580mg |
| Vitamin A | 110% |
| Vitamin C | 65% |
| Iron | 14% |
| Calcium | 9% |
Note: Nutrition will vary based on your exact ingredients and portions.
Serving Suggestions
- Crusty bread: Serve your vegetable medley with a thick slice of rustic bread or sourdough—perfect for soaking up every drop of broth.
- Over grains: Spoon the stew over brown rice, quinoa, or couscous for an extra-filling meal.
- With a salad: Pair with a simple green salad or try a side of Peruvian Vegetable Recipes for Flavorful Healthy Meals for a fresh twist.
- Topped with vegan cheese: Sprinkle with your favorite shredded vegan cheese or a dollop of Garden Vegetable Cream Cheese Recipe for Fresh Spreads for a creamy finish.
- Hearty lunch: Pack leftovers in a thermos for a warming, nutritious lunch at work or school.
- Family-style dinner: Serve family-style at the center of the table and let everyone help themselves—kids love building their own bowls!
“There’s nothing cozier than a big bowl of slow-cooked veggies on a chilly evening. Don’t forget the bread for dipping!”
Conclusion
Whether you’re a seasoned slow cooker enthusiast or just starting out, this crock pot vegetable medley is a must-try. It’s the very definition of comfort food—warming, nourishing, and deeply satisfying.
Best of all, it’s endlessly versatile, so you can tailor it to your family’s tastes or whatever produce you have on hand. With just a bit of prep and the magic of your slow cooker, you’ll have a homemade meal that’s perfect for busy weeknights, lazy Sundays, or meal prep for the week ahead.
If you loved this recipe, be sure to explore more plant-based slow cooker favorites in my roundup of Healthy Vegetarian Slow Cooker Recipes for Easy Meals or discover some international inspiration with Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals.
Happy slow cooking—and don’t forget to share your creations in the comments below!
📖 Recipe Card: Hearty Crock Pot Vegetable Stew
Description: This comforting crock pot vegetable stew is packed with flavor and nutrients. Just add everything to the slow cooker and enjoy a delicious, wholesome meal.
Prep Time: PT15M
Cook Time: PT6H
Total Time: PT6H15M
Servings: 6 servings
Ingredients
- 2 cups diced potatoes
- 1 1/2 cups chopped carrots
- 1 cup chopped celery
- 1 cup diced onion
- 2 cups chopped zucchini
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Add potatoes, carrots, celery, onion, zucchini, peas, and garlic to the crock pot.
- Pour in diced tomatoes and vegetable broth.
- Sprinkle in thyme, basil, salt, and pepper.
- Stir all ingredients to combine.
- Cover and cook on low for 6 hours or until vegetables are tender.
- Taste and adjust seasoning before serving.
Nutrition: Calories: 140 kcal | Protein: 4 g | Fat: 1 g | Carbs: 30 g
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