Crock Pot Mixed Vegetable Food
SLOW-COOKED VEGETABLES
I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 7h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CROCK POT MIXED VEGETABLE
Make and share this Crock Pot Mixed Vegetable recipe from Food.com.
Provided by Johnney
Categories One Dish Meal
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Layer green beans, corn and water chestnuts in the bottom of your slow cooker.
- Combine celery soup, sour cream, onion and grated cheese.
- Spread over top of vegetables.
- Sprinkle with salt and pepper to taste.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Mix crushed Ritz crackers and melted butter and sprinkle on top.
- Serve hot.
CROCK POT CALIFORNIA VEGETABLE CHEESE BAKE
Make and share this Crock Pot California Vegetable Cheese Bake recipe from Food.com.
Provided by Audrey M
Categories Vegetable
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Spray slow cooker container with butter-flavored cooking spray.
- In prepared container, combine thawed vegetables & onion.
- Add mushroom soup, pimiento & cheese.
- Hint: Thaw vegetables by placing them in a colander and rinsing them under hot water for one minute.
- Mix well to combine.
- Cover & cook on LOW for 4 to 6 hours.
- Mix well before serving.
Nutrition Facts : Calories 6.7, Sodium 80.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 0.2
SLOW COOKER ROASTED VEGETABLES
Provided by Camille
Yield 8
Number Of Ingredients 7
Steps:
- Wash, dry and cut vegetables.
- Place vegetables in a gallon-sized resealable bag.
- Pour olive oil on top of vegetables.
- Sprinkle package dry Italian seasoning over the vegetables.
- Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
- Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
- Cook on low for 5-7 hours or high for 3-4 hours.
- Sprinkle Parmesan cheese on top before serving.
Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg
SLOW-COOKER GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
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