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Slow Cooker Vegetable Recipes

Easy Eggplant Parmagiana
Potato Stuffed Cabbage
Cheesy Slow Cooker Polenta
Vegetable Stew
Scalloped Potatoes
Terrific Tuscany Tortellini
Savory Slow Cooker Barley Stew
Melts in your Mouth Macaroni and Cheese
Baked Beans
Vegetable Chili
African Influenced Sweet Potato Stew
Cauliflower and Potato Curry
Luscious Lentil Stew with Barley
Super Slow Cooker Stuffed Shells
Garbanzo Bean Eggplant Stew
Warm Winter Chick Peas
Scrumptious Butternut Squash Bake
Courgette and Eggplant Slow Cooker Casserole
Sublime Slow Cooker Scalloped Potatoes
Meat-Free Stuffed Bell Peppers
Saffron-Baked Potatoes
Caribbean Coconut Red Bean Stew
Beans and Wieners
Slow Cooker Three-Bean Chilli
Butternut Squash with Brown Sugar and Cinnamon
Hashbrown Casserole

Featured Vegetable Recipe:Easy Eggplant Parmagiana

Tips for  Vegetables & Dairy

  • Add tender vegetables like tomatoes, mushrooms and courgette during the last 45 minutes of cooking time so they don't overcook.
  • Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.
  • Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.

Tips & Interesting Information about Slow Cookers >


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Posted 98 days ago
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Posted 1032 days ago
can I cook potatoes in a slow cooker
Posted 1651 days ago
I'm new to the whole slow cooker thing, I only brought it today with the intention of setting it before I go to work so that dinner is ready when I get home! My only concern is as to how much liquid to put in so that its not to runny when cooked but also won't go dry. Advice please!!
Posted 1905 days ago
Hi, ive just re- discovered my slow cooker after about 5yrs, made a stew on sunday, so easy, beef, kidney, potatoes, carrots, onions, stock, red wine, herbs and garlic, its been delicious and done us two days, as i am studying from home it is so easy and makes healthy, nutritious meals, its not going back in the cupboard!!!!!
Posted 1996 days ago
Hi Ann,

Was the meat frozen? Otherwise there might be a problem with the slowcooker temperature. Try it on high.
Posted 1996 days ago
why are my veg and meat still raw after leaving it over night on the slow setting?the stock is red hot though.
Posted 2484 days ago
I tried vegetable stew a couple of times and it was ok but a bit bland. I then added 3 rashers of bacon and this really gave body to the flavour, i dont usually like bacon but i assume its flavour dispersed throughout the stew in the 8 hours cooking time. i very lightly fried the bacon till pink beforehand, then diced it and added at the same time as the vegetables. One mistake I previously made was adding butter at the beginning - this gave the whole dish a slightly rancid flavour
Posted 2493 days ago
Great webpage... thank you!

Slow Cooker Recipes > Vegetable Recipes

Guide to Slow Cooking Vegetables

Slow cooking vegetables is a great way to bring out their natural flavour. It ultimately leaves you with tender, juicy produce that is neither overcooked nor tasteless. Vegetables are a vital component of virtually all slow cooker recipes, but are especially important in soups and stews. You can even create delicious vegetarian dishes using your slow cooker.

Slow Cooking Vegetables

Using Onions

Perhaps the most commonly used vegetable for slow cooking is the onion. Onions respond well to long cooking times and can add a punch of flavour to any dish. There are several varieties of onions, and each has its own unique taste. The mildest onions are Spanish or Bermuda, while white onions have a much stronger flavour. Other members of the onion family include leeks, chives, shallots, and garlic. All of these are great additions slow cooked meals. When using any of these ingredients, though, it is important to remember that slow cooking will decrease the pungency of the flavour. So, you may need to add more for a more vibrant dish, especially if you are planning on heating for more than four hours.

Adding Mushrooms

Another great way to add flavour to a slow cooker meal is to use mushrooms. There are many varieties of these vegetables and each has its own special flavour. Button mushrooms are white with a subtle, mild flavour. In contrast, field and shitake mushrooms have a very intense flavour. They will add pungency to stews and soups. In the middle of the mushroom family are chestnut and portabella mushrooms. These have a moderate flavour and firm texture. In fact, portabellas are so meaty they are often used as a meat replacement in vegetarian meals. All mushrooms are loaded with liquid, and will help your broth take on a full, dark colour.

Root Vegetables

Root vegetables are a hearty addition to soups, stews, and pot roasts. This group of produce includes carrots, rutabagas, turnips, potatoes, and parsnip. Due to their dense nature, these vegetables will take the longest amount of time to cook. This makes them ideal for the slow cooker. It is usually helpful to cut root vegetables into small pieces prior to adding them to the pot. This will help them cook more evenly and become more tender.

Vegetable and Seasons

In autumn, pumpkins and other squash vegetables are especially popular in a variety of dishes. However, variations of these vegetables are available all year long. When prepared in the slow cooker, such flavourful, firm selections are able to retain their taste and texture. Additionally, they do not need to be cooked in a lot of liquid, as other slow cooked ingredients do. These vegetables produce their own moisture when heated, which makes them ideal for moisture-retaining slow cooking. Autumn and winter varieties tend to be sweeter than their summer cousins. However, both types have a delicious flavour and similar texture when prepared.

Other Vegetables

There are still hundreds of unnamed vegetables that are great for slow cooking. However, we will only discuss a few of the more common ones here. Tomatoes are great as they can be used whole or turned into sauces or broths for other slow-cooked dishes. Broccoli and cauliflower are also great for slow cooking as this method helps transform these hard vegetables into tender pieces. Peppers are also common in soups and stews. However, green peppers may become bitter when cooked for a long period. Therefore, these should be cut into small pieces and added near the end of the cooking time. Leafy vegetables, such as spinach and cabbage, should also be added later in the heating process. This will help them retain their flavour.

How about Frozen Vegetables?

Finally, if you do not have fresh vegetables on hand for a dish, you can always substitute frozen or canned varieties. However, keep in mind that these are generally pre-cooked to some extent and will not require as long a heating period. Canned vegetables should also be drained prior to cooking as they can add unnecessary liquid to your dish. You may also want to rinse these products to remove some of the salt and preservatives used when canning. Frozen vegetables take somewhat longer to heat than canned varieties. However, they should always be slightly defrosted before adding to the slow cooker.

Click here for Slow Cooker Vegetable  Recipes


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