Slow Cooker Vegetables The Perfect Pairings for Any Dish

This Slow Cooker Vegetables recipe yields tender, flavorful carrots, potatoes, and green beans in a savory herb-infused broth. Effortless and versatile, it’s a perfect side for any meal, vegan, gluten-free, and ready with minimal prep.

Why You’ll Love This Recipe

This Slow Cooker Vegetables The Perfect Pairings for Any Dish is a game-changer for easy, wholesome sides that complement any main course. Carrots, potatoes, and green beans cook to tender perfection in a fragrant, herb-infused broth, delivering rich, savory flavors with minimal effort. The slow cooker does all the work, freeing you up while filling your kitchen with a cozy aroma. Ideal for weeknight dinners, holiday feasts, or meal prep, this vegan, gluten-free dish is endlessly customizable with your favorite veggies or seasonings. It’s healthy, budget-friendly, and pairs beautifully with roasts, grains, or salads. With leftovers that store well, this recipe ensures delicious, stress-free veggies every time.

Recipe Tips and Tricks

• Layer Veggies Strategically: Place denser veggies (carrots, potatoes) at the bottom for even cooking.
• Don’t Overfill Cooker: Leave space for steam to ensure tender results.
• Use Fresh Herbs: Elevate flavor; add at the end for vibrancy.
• Check Liquid Levels: Add more broth if drying out; too much makes it soupy.
• Cut Uniformly: Ensures even cooking and consistent texture.
• Taste Before Serving: Adjust salt or herbs for perfect seasoning.
• Low Heat Preferred: Prevents overcooking and preserves veggie texture.
• Add Delicate Veggies Late: Green beans or zucchini go in last to stay crisp.

Yield: 8 Servings

Slow Cooker Vegetables The Perfect Pairings for Any Dish

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Tender slow-cooked veggies in savory herb broth, perfect for any meal.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ½ lb fresh green beans, trimmed
• ½ tsp fresh rosemary (or ¼ tsp dried)
• 1 lb carrots, peeled and sliced
• 1 lb Yukon gold potatoes, diced
• 1 small onion, diced
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cups low-sodium vegetable broth
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Prep Veggies: Peel and slice carrots, dice potatoes, and trim green beans for uniform cooking.
2. Toss with Oil: In a bowl, toss carrots and potatoes with olive oil, salt, and pepper.
3. Layer Slow Cooker: Place carrots and potatoes in a 4-quart slow cooker for even cooking.
4. Add Aromatics: Sprinkle onion, garlic, thyme, and rosemary over veggies for flavor infusion.
5. Pour Broth: Add vegetable broth to cover veggies partially, ensuring moist but not soupy results.
6. Cook Low: Cover and cook on LOW for 3.5-4 hours until carrots and potatoes are tender.
7. Add Green Beans: Stir in green beans during last 30 minutes to keep them crisp.
8. Brighten Flavors: Stir in lemon juice; taste and adjust salt or pepper as needed.
9. Rest: Let veggies rest 10 minutes off heat to absorb flavors fully.
10. Serve: Spoon into bowls or a platter; enjoy as a side with your favorite main dish.

Notes

• Use a 4-quart slow cooker for even cooking and proper veggie texture.
• Add delicate veggies like green beans late to maintain crunch.
• Leftovers are great in soups, grain bowls, or as a breakfast hash.
• Stir gently to avoid mashing softer veggies like potatoes.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 117Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 155mgCarbohydrates 23gFiber 4gSugar 5gProtein 4g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Carrots (1 lb): Baby or sliced for sweetness and color; parsnips as substitute.
• Potatoes (1 lb): Yukon gold for creamy texture; red potatoes hold shape well.
• Green Beans (½ lb): Fresh for crunch; frozen if thawed and drained.
• Vegetable Broth (2 cups): Low-sodium for control; homemade for depth.
• Onion (1 small, diced): Yellow for sweetness; shallots for milder flavor.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
• Olive Oil (2 tbsp): Extra virgin for rich flavor; used for tossing veggies.
• Thyme (1 tsp, fresh or ½ tsp dried): Earthy herb; rosemary as alternative.
• Rosemary (½ tsp, fresh or ¼ tsp dried): Woody flavor; oregano works too.
• Lemon Juice (1 tbsp, fresh): Brightens dish; optional for freshness.

Variations and Substitutions

• Veggie Swap: Try zucchini, cauliflower, or butternut squash for variety.
• Vegan: Naturally vegan; ensure broth is plant-based.
• Gluten-Free: Naturally GF; confirm broth is compliant.
• Spicy Kick: Add ½ tsp red pepper flakes or smoked paprika.
• Protein Boost: Toss in chickpeas or white beans for heartiness.
• Herb Twist: Use parsley, dill, or basil instead of thyme/rosemary.
• Low-Sodium: Reduce salt and use low-sodium broth or water.
• Buttery Flavor: Add 1 tbsp vegan butter for richer taste.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze up to 3 months; thaw overnight.
• Reheating: Warm in skillet or microwave with splash of broth.

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