Crockpot Mixed Veggies Food

SLOW-COOKED VEGETABLES

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.

HOW TO ROAST VEGETABLES IN THE SLOW COOKER

Steps:

• How to cook crock pot vegetables in the slow cooker: Grease your crock pot, then add all the veggies. (I used a 4-quart slow cooker.) Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Don't discard it; the liquid is seriously delicious! I just drank it like soup. The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Crockpots-thanks to their slow and steady heating-are known to heighten the flavor of whatever you're cooking.View Crock Pot Vegetables Nutrition Facts

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
• In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
• Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

SLOW-COOKER GLAZED ROOT VEGETABLES

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.

SLOW COOKER STEAK AND VEGGIES RECIPE BY TASTY

Steps:

• Slice the top sirloin steaks into half-inch (1 ¼ cm) thick strips.
• Place soy sauce, sesame oil, ginger, garlic, onion and meat in a large slow cooker and mix thoroughly.
• Place the lid on top.
• Set the slow cooker on the low setting for 3 hours.
• Remove the onions from the slow cooker.
• Pour in the Brussels sprouts, bell pepper, and carrots. Mix thoroughly.
• Cook on low for 1 more hour.
• Serve with a portion of brown rice.
• Enjoy!

CROCK POT MIXED VEGETABLE

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.

SLOW COOKER ROAST BEEF WITH ROASTED MIXED VEGETABLES

Steps:

• Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top.
• Add peppers. Cook on low for 8 hours or until meat is very tender.
• For vegetables, heat oven to 450 degrees about 30 minutes before roast is done.
• Line a large rimmed baking sheet with foil.
• In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well.
• Spread the mixture in a single layer on the prepared baking sheet.
• Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes.

SLOW COOKER ROASTED VEGETABLES

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.