Crock Pot Vegetable Medley Recipes

VEGETABLE MEDLEY

This is a wonderful side dish to make when garden vegetables are plentiful, and if you have fresh corn, use that instead of frozen. -Terry Maly, Olathe, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 5h15m

Yield 8 servings.

Number Of Ingredients 9

Vegetable Medley image

Steps:

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

4 cups diced peeled potatoes
1-1/2 cups frozen whole kernel corn
4 medium tomatoes, seeded and diced
1 cup sliced carrots
1/2 cup chopped onion
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dill weed
1/8 teaspoon pepper

SLOW-COOKED BEAN MEDLEY

How can something so tasty be so good for you? Beans are one of the healthiest foods going, and this recipe has beans galore! Recipe & photo: Tasteofhome.com

Provided by Ellen Bales

Categories Other Side Dishes

Time 5h25m

Number Of Ingredients 18

SLOW-COOKED BEAN MEDLEY image

Steps:

1. In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on LOW to 5-6 hours or until onion and peppers are tender. Discard bay leaves.

Ingredients

1 1/2 c ketchup
2 stalk(s) celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 c packed brown sugar
1/2 c water
1/2 c italian salad dressing
2 bay leaves
1 Tbsp cider vinegar
1 tsp ground mustard
1/8 tsp pepper
1 can(s) (16 oz.) kidney beans, rinsed and drained
1 can(s) (15-1/2 oz.) black-eyed peas, rinsed and drained
1 can(s) (15-1/2 oz.) great northern beans, rinsed and drained
1 can(s) (15-1/4 oz.) lima beans, rinsed and drained
1 can(s) (15 oz.) black beans, rinsed and drained
1 can(s) (15 oz.) whole kernel corn, drained

SLOW-COOKED BEAN MEDLEY

I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories Side Dishes

Time 5h25m

Yield 12 servings.

Number Of Ingredients 18

Slow-Cooked Bean Medley image

Steps:

In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges

Ingredients

1-1/2 cups ketchup
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup packed brown sugar
1/2 cup water
1/2 cup Italian salad dressing
2 bay leaves
1 tablespoon cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained

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

Slow-Cooked Vegetables image

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

Ingredients

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

CROCK POT VEGETABLE MEDLEY

Make and share this Crock Pot Vegetable Medley recipe from Food.com.

Provided by ontariomamaof7

Categories Vegan

Time 9m

Yield 6 serving(s)

Number Of Ingredients 4

Crock Pot Vegetable Medley image

Steps:

Combine potatoes, carrots, and onion in your slow cooker.
Pour broth over top.
Cover and cook on HIGH for 4-6 hours.
Mix well before serving.

Nutrition Facts : Calories 85.9, Fat 0.2, Sodium 42.9, Carbohydrate 19.7, Fiber 3.4, Sugar 3.6, Protein 2.1

Ingredients

3 cups potatoes, sliced
3 cups carrots, sliced
1/2 cup onion, chopped
1 3/4 cups fat-free vegetable broth

SWISS VEGETABLE MEDLEY

Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.

Provided by TTAYLOR239

Categories Side Dish Casseroles

Time 1h10m

Yield 5

Number Of Ingredients 6

Swiss Vegetable Medley image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 33.8 g, Cholesterol 40.1 mg, Fat 36.5 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 15.6 g, Sodium 790 mg, Sugar 1.2 g

Ingredients

1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste

SLOW-COOKER PORK CHOPS WITH VEGETABLE MEDLEY

Succulent slow-cooked pork and vegetables make a simple, hearty supper for four.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h30m

Yield 4

Number Of Ingredients 9

Slow-Cooker Pork Chops with Vegetable Medley image

Steps:

In very small bowl, mix salt and garlic-pepper blend. Sprinkle half of seasoning mixture over pork. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork chops in oil about 4 minutes, turning once, just until browned.
Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker; top with carrots, potatoes and onion.
Cover, cook on Low heat setting 3 to 4 hours.
In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 g

Ingredients

1 1/2 teaspoons seasoned salt
1 teaspoon garlic-pepper blend
2 tablespoons olive oil
4 boneless pork loin chops, 1/2 inch thick (about 1 lb)
1 cup ready-to-eat baby-cut carrots
4 small red potatoes, cut in half
1 onion, cut into thin wedges
1 small yellow summer squash, thinly sliced
1/4 cup chopped fresh basil

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

Slow-Cooker Glazed Root Vegetables image

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

Ingredients

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

CROCK POT RICE & VEGETABLE MEDLEY

From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make.

Provided by Dreamer in Ontario

Categories Rice

Time 4h40m

Yield 10-12 serving(s)

Number Of Ingredients 16

Crock Pot Rice & Vegetable Medley image

Steps:

Heat oil in a large skillet over medium heat.
Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
Add sauteed veggies to slow cooker.
Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
Stir in the peas, peppers and lemon juice using a fork.
Cover and cook on high for 15 minutes until hot and peppers are tender.
Sprinkle with parsley.

Nutrition Facts : Calories 102.4, Fat 1.7, SaturatedFat 0.3, Sodium 401.7, Carbohydrate 19.5, Fiber 2.4, Sugar 3.7, Protein 3

Ingredients

1 tablespoon extra virgin olive oil
1 large onion, sliced
2 carrots, sliced
1 stalk celery, sliced
3 garlic cloves, minced
4 cups vegetable stock
2 cups parboiled rice
1/2 cup finely chopped sun-dried tomato
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch crumbled saffron threads or 1 pinch ground turmeric
1 1/2 cups frozen peas
1 cup chopped roasted red pepper
1/2 cup finely diced green pepper
2 tablespoons lemon juice
2 tablespoons minced fresh parsley

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