Vegetables Can Easily be Cooked in the Slow Cooker
Meat and veggies can be cooked at the same time in a slow cooker. But how do you cook vegetables in the slow cooker without them being mushy?
Easy Slow Cooker Vegetables
Listed here are various kinds of vegetables that I have cooked in the slow cooker. I almost always put the meat in the bottom of the pot. Then I take foil and shape it into a bowl, placing it on top of the meat. You can see the Brussels Sprouts inside the foil in this photo:
Brussels sprouts look like mini cabbages and taste very good cooked in the slow cooker. This is one of my favorite veggies. My husband is not the biggest fan of Brussels Sprouts. However, he likes my Brussels Sprouts recipe so much that he usually eats more of them than when they are cooked on the stove.
Asparagus is the vegetable that surprised me. They tasted wonderful and were very tender when cooked in the slow cooker.
The Slow Cooker Squash & Eggplant recipe was delicious. Out of all of the vegetables mentioned here, I think the squash and eggplant were the mushiest. But they were still very good, and I will make them again in the slow cooker.
What if you don’t want to cook meat but want to only have a vegetable dinner for two? You can easily cook them all in the slow cooker the same way – inside a foil-shaped bowl. Here is a recipe you can use for a vegetable-only slow cooker meal for two.
Slow Cooker Vegetable Medley
Cook a vegetable only slow cooker meal for two.
- 12 each Brussels Sprouts
- 1 bunch Asparagus
- 2 each Yellow Squash
- 1 each Eggplant
- 3 tablespoons Butter
- 1/4-1/2 cup Water
- 3 tablespoons Santa Fe Seasons Six Seasonings Herbs and Spices or your favorite herbs and spices
Pour water into the bottom of the slow cooker.
Add a piece of foil large enough to shape into a bowl (you'll need three of them).
Wash the vegetables, and cut the ends off of the Brussels Sprouts, then cut them in half, and place them inside the first foil-shaped bowl.
Season the Brussels Sprouts with the herbs and spices, then cut one tablespoon of butter into small pieces, and place the butter pieces in with the Brussels Sprouts.
Seal the foil, and add the next foil bowl on top of the Brussels Sprouts bowl.
Cut the hard ends off of the asparagus, place inside the second foil bowl, season, and add the next tablespoon of butter pieces, then seal the foil.
Now cut the squash into slices, then peel the eggplant and cut into slices, and add all the vegetable slices into the third foil-shaped bowl that is placed on top of the second foil-bowl of veggies.
Season the squash and eggplant, and add the butter, then seal the foil.
Put the lid on the slow cooker, make sure it's plugged in, and cook on high for at least 3-1/2 hours.
The vegetables should not be too mushy even if cooked on high for up to six hours.
I love vegetables, and they are so easy to cook in the slow cooker. If you don’t feel like having meat, serve a meal of veggies, cottage cheese (plenty of protein), and fruit.
You can also add small red potatoes in the slow cooker. Cut them into quarters, and cook them inside the sealed foil just like you do the vegetables. If you add the potatoes, place them on the bottom of the slow cooker.
If you’ve cooked other vegetables in your slow cooker, share your ideas in the comment section below.