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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Slow Cooker Vegetables Feed the Larger Family

    May 17, 2012 by Erin, The $5 Dinner Mom 7 Comments

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    Slow Cooker Vegetables

    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.

    • Our typical veggie plate simple supper  – served with a side of bread, usually biscuits, and maybe some macaroni and cheese.
    • You may want to start your slow cooker vegetable career by simply making baked potatoes in your slow cooker and serving up a potato bar with all the toppings.
    • You might like my Slow Cooker Love here at $5 Dinners.
    Print This Post

    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)
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    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.
    74 shares
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    Filed Under: Budget Friendly Recipes, Crock Pot Recipes, Recipes from the Garden, Side Dish Recipes, Slow Cooker Recipes Tagged With: Tricia

    Comments

    1. Shonda says

      May 17, 2012 at 8:48 pm

      Great idea! I never thought about doing this. We get so many veggies, I don’t know what to do.

      Reply
    2. marisa says

      May 17, 2012 at 11:31 pm

      I love this idea!! Thank you!

      Reply
    3. Tricia says

      May 18, 2012 at 7:29 am

      Weekdays, Sundays, always – the slow cooker is a wonderful tool to put to work for you!

      Reply
    4. Lisa says

      May 25, 2012 at 3:21 pm

      I steamed a whole potato once in the crock pot and it worked like a charm. Tasted better then ones from the oven I thought. Might try steamed vegetables next. 🙂

      Reply
    5. Pam Stewart says

      June 16, 2012 at 6:10 pm

      Sounds so easy and yummy! — I’m in!

      Reply
    6. Janet Estridge says

      January 23, 2013 at 9:32 am

      I’m cooking all veggies in the slow cooker for our dinner on Sunday.
      How much olive oil do you add if you have 5 or more veggies?
      Thanks!

      Reply
      • Tricia says

        January 23, 2013 at 10:07 am

        Hi Janet! I would say if you are only cooking about five veggies to only put in 1 tablespoon of olive oil. The veggies have a good amount of water in them. And the 2 tablespoons worked perfectly for the amount pictured above. Enjoy!

        Reply

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    I’m Erin Chase…

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