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Tricia’s Slow Cooker Vegetables Feed the Larger Family

As we head into the summer months, my beloved slow cooker switches into high gear. See, I try and avoid using the oven if at all possible, so the slow cooker gets a lot of use. We all know you can save money and feed many by serving garden vegetables. One way I save is by having veggie night once a week. And sometimes the slow cooker helps me out.

All I do is rinse and slice vegetables, toss them in the slow cooker with just a tablespoon or two of olive oil and a touch of seasoning.

Now, I make a bunch of vegetables to feed my family. You notice the slow cooker is filled with veggies. We usually have some left over we can eat as a side with a meal later in the week. You might even want to freeze slow cooked veggies in meal-size portions.

Slow Cooker Vegetables

Yield – 8-12 servings

Preparation Time – 15 minutes

Cooking Time – 5-8 hours

Ingredients

  • fresh vegetables
  • 2 tablespoons olive oil
  • Dash of seasonings (one or more of following: salt, pepper, ranch dressing packet)

 

Directions

  • Rinse vegetables.
  • Slice to desired thickness.
  • Arrange vegetables in slow cooker, pour olive oil over vegetables.
  • Optional: sprinkle with a teaspoon of your favorite seasonings.
  • For this large amount, cook vegetables on high for 4-5 hours or on low for 6-10 hours. Choose the longer cooking time if you are including potatoes.