What Vegetables Work Well in a Slow Cooker?
Hearty vegetables handle long cooking best. Delicate ones turn soft and watery unless you add them near the end. Sorting by how firm they are makes timing much easier.
| Group | Examples | When to add |
|---|---|---|
| Firm roots | Potatoes, carrots, parsnips, turnips, beets, sweet potatoes, winter squash | At the start, at the bottom of the pot |
| Medium | Onions, celery, cabbage, cauliflower, Brussels sprouts, green beans | At the start for soft results, or the last 1 to 2 hours for more bite |
| Delicate | Zucchini, yellow squash, peas, spinach, kale, corn, broccoli | Last 30 minutes to 1 hour (greens only need a few minutes) |
Exact timing depends on your cooker and the size of your pieces, so treat this as a guide.
How Long Do Vegetables Take?
Most recipes using firm vegetables cut into 1 to 2 inch pieces cook for roughly 4 to 6 hours on low or 2 to 4 hours on high, though this varies. Large pieces take longer. Cut pieces to a similar size to help them finish together.
Whether 4 hours on high equals 8 hours on low is a common question. It works as a rough rule of thumb for many recipes, but it is not exact, so check for tenderness rather than relying on the clock alone.
Easy Crockpot Veggies
A simple side that works with many vegetables:
- Cut 2 to 3 pounds of mixed firm vegetables, such as carrots, potatoes and onions, into even chunks.
- Toss with 2 tablespoons olive oil or melted butter, garlic, salt, pepper and a teaspoon of dried herbs.
- Add to the slow cooker. You can add a few tablespoons of broth, though vegetables release their own moisture.
- Cover and cook on low for about 5 to 7 hours or high for about 3 to 4 hours, until tender.
- Stir in fresh herbs or a squeeze of lemon before serving.
Steaming works too. Some cooks add a small amount of water to the pot and cook tender vegetables for a shorter time. Keep pieces large so they do not turn to mush.
Slow Cooker Root Vegetable Stew
Combine chunked carrots, parsnips, potatoes and onion with a can of diced tomatoes, 2 to 3 cups of broth, garlic and herbs such as thyme and bay leaf. Cook on low for about 6 to 8 hours until the vegetables are tender. For a heartier version, add a can of drained white beans in the last hour. This kind of stew is a good budget meal and freezes well.
Using Frozen Vegetables
Frozen vegetables can go in the slow cooker, and they are already blanched, so they often cook quickly. Add them in the last 30 minutes to 1 hour if you want some texture, and in the last 15 to 30 minutes for delicate ones such as peas. Adding a large amount of frozen vegetables to a pot can lower the temperature briefly, so give the pot time to come back to heat. Frozen and canned vegetables are also an easy way to stretch a dish on a budget.
Make Vegetables Taste Better
- Season generously. Slow cooking dulls flavor, so taste at the end.
- Add acid, such as vinegar or lemon, and fresh herbs just before serving.
- Brown onions or garlic first if you have a few extra minutes.
- Do not add too much liquid, since vegetables release water as they cook.
Vegetable Recipes by Type
- Potatoes: See our guide to potatoes in the slow cooker for timing and liquid, plus crockpot mashed potatoes and cheesy potatoes.
- Cabbage: Try slow cooker cabbage with onion and butter.
- Beans and legumes: Pinto beans and baked beans pair nicely with vegetable sides.
Storage
Refrigerate cooked vegetables in covered containers within two hours of cooking. They keep for several days and reheat well, and many soups and stews freeze well.
Frequently Asked Questions
What should not go in the slow cooker? Very delicate vegetables, such as leafy greens, are better added at the end. Dairy added too early can curdle in some recipes, so stir it in near the end.
Do I need to peel root vegetables? It is a matter of taste. Scrub well and leave the skins on potatoes and carrots if you prefer.