The slow cooker has always been a great way to make a family meal and it's especially convenient for stews, pot roasts, and main dishes. It might not be your first choice for some vegetable dishes, but it's an excellent method for many sauces, bean dishes, dressings, and side dish vegetable casseroles It can even be used to roast beets or potatoes and cook whole spaghetti squash.
Crock Pot Vegetable Basics
- When cooking layered dishes with root vegetables, such as potatoes, onions, carrots, turnips, and rutabagas, place them on the bottom of the cooker. Add meat or other vegetables next and the liquids last.
- And be sure to cut or slice vegetables uniformly so they will cook evenly. Cut most vegetables into bite-size pieces unless otherwise instructed.
- When cooking peeled potatoes, cover with cooking liquid to prevent darkening (unless otherwise instructed). This isn't necessary if potatoes are part of a stew or layered under a pot roast. Frozen hash browns should be thawed before cooking.
- Tender vegetables, such as peas, broccoli, and cauliflower should be added during the last 30 minutes to 1 hour.
- Frozen vegetables generally take less cooking time, but since they can significantly decrease the temperature of the slow cooker contents, they should be thawed first. Add thawed frozen vegetables to dishes the last 15 to 30 minutes.
Crock Pot Vegetable and Side Dish Recipes
Spaghetti Squash (Crockpot or Instant Pot)
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