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Slow Cooker Vegetable Medley

Cook a vegetable only slow cooker meal for two.

Course Main Course
Cuisine American


  • 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


  1. Pour water into the bottom of the slow cooker.

  2. Add a piece of foil large enough to shape into a bowl (you'll need three of them).

  3. 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.

  4. 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.

  5. Seal the foil, and add the next foil bowl on top of the Brussels Sprouts bowl.

  6. 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.

  7. 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.

  8. Season the squash and eggplant, and add the butter, then seal the foil.

  9. Put the lid on the slow cooker, make sure it's plugged in, and cook on high for at least 3-1/2 hours.

  10. The vegetables should not be too mushy even if cooked on high for up to six hours.