Easy Slow Cooker Vegetables
Slow cooker vegetables cooked to tender perfection with rich, savory flavor. An easy, hands-off side dish that makes any meal better.
Ingredients
- 3 cups carrots, peeled and cut into 1-inch pieces
- 3 cups baby potatoes or Yukon gold potatoes, halved or quartered
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large red onion, cut into wedges
- 1 red bell pepper, sliced into thick strips
- 4 cloves garlic, minced
- 2–3 tablespoons olive oil
- ½ cup low-sodium vegetable or chicken broth
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning or herbes de Provence
- ½ teaspoon smoked paprika (optional but delicious)
- 1 tablespoon lemon juice or red wine vinegar
- Fresh parsley, chopped, for serving
- Optional add-ins: 1 cup green beans (trimmed), 1 cup butternut squash cubes, 1 cup mushrooms, 1/2 cup frozen peas (add at end)
Instructions
- Prep the vegetables: Cut everything into similar, chunky pieces so they cook evenly. Harder veggies like carrots and potatoes should be about 1-inch thick.
- Layer smart: Add potatoes and carrots to the bottom of the slow cooker. They take the longest to soften. Top with onions, peppers, broccoli, and cauliflower.
- Season: In a small bowl, whisk the olive oil, broth, salt, pepper, Italian seasoning, and smoked paprika. Pour evenly over the vegetables. Add the minced garlic on top.
- Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2–3 hours. Check tenderness with a fork—potatoes should be soft but not falling apart.
- Finish with acid: When done, sprinkle with lemon juice or vinegar. Toss gently to coat. Taste and adjust salt and pepper.
- Serve: Top with chopped parsley. Serve alongside roast chicken, grilled fish, quinoa, or toss with pasta and parmesan for a simple bowl.
- Optional add-ins: Stir in frozen peas during the last 15–20 minutes. For mushrooms or green beans, add in the last 1–2 hours so they don’t get mushy.
