These Slow Cooker Vegetables are a great way to use up extra veggies! Use as a side dish to accompany any meal throughout the week or freeze for later use! Feel free to swap out vegetables from the recipe with whatever you have on hand.
Remember the freezer meals party I hosted just over a week ago? One of the perks of hosting was having tons of leftover veggies after all of the meals had been made and friends had departed. I had carrots, onions, mushrooms, potatoes and celery SHOOTing out of my ears. Dan and I are huge veggie eaters. We go through bags and bags of veggies every week. I knew we would be able to eat through the leftovers without having to freeze much, so I cooked two giant batches of vegetables in my slow cooker. This was so easy and we LOVED how they turned out. We ate them with spinach and a protein for lunch, as a side for dinner and even with eggs for breakfast. We gobbled up every morsel!
THIS QUICK VIDEO TUTORIAL SHOWS YOU HOW TO MAKE YOUR OWN VEGGIES IN A CROCKPOT
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The vegetables used in this recipe are merely suggestions. Feel free to omit or add other veggies. Zucchini, squash, bell peppers, beets (eww, but I understand some of you don't mind them), corn, peas, beans, Brussels sprouts and sweet potatoes are all great options, as well. And if you'd rather roast your veggies, check out this Roasted Vegetables recipe!