How to roast vegetables in the slow cooker:
Some things in life are too good to be true.
That daily email informing me I’ve won the $100 million Swiss lotto?
Too good to be true.
Annoying Infomercial Guy who excitedly informs you there’s a way to make money while you sleep? And if you call in the next ten minutes, he’ll reveal the secret for just $19.99?
Too good to be true.
And the idea that one can make flavorful roast vegetables without turning on the oven, heating up the entire house, and watching fastidiously to ensure the crock pot vegetables don’t burn?
Much too good to be true.
This one is true.
Say hello to roasted vegetables in the slow cooker!
“But wait! There’s more! Call right now and we’ll double your order!” 
Below: the slow cooker vegetables and seasonings I used. Feel free to change it up.
Use more sweet potato, exchange carrots for the zucchini, cherry tomatoes for the garlic, add parsnips, add different herbs or spices to the crock pot vegetables…
How To Roast Vegetables In The Slow Cooker
Ingredients
- 2 bell peppers, cut in large slices (as shown in the photos)
- 1 large sweet potato, peeled and cut into cubes
- 3 small zucchini, cut in thick slices
- 1/2 cup peeled garlic cloves
- salt herbs of choice, and oil (I probably used about 1/2 tsp salt, 1 tsp Italian seasoning, and 2 tbsp olive oil. I guess you could use oil spray if you don’t mind the taste of roasted vegetables without oil. But I like the crock pot vegetables much better with the olive oil.)
Instructions
- 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
Do you ever fall for those tv infomercials?
Against my better judgment, I fall for them all the time! Then I have to remind myself, “It’s too good to be true. There must be a catch.” A cream that claims you can use it once and never shave again? Too good to be true. A CD that teaches you a new language in under 10 days? Too good to be true. A robotic vacuum cleaner you don’t need to push? Much, much too good to be true. A few years ago, one of my friends bought that vacuum… all it did was constantly crash into the wall!
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Just put this in the crock pit. I added a yellow bell pepper, yellow squash, red,potatoes instead of sweet, and eggplant.
Thank you VERY much for showing us what a walk in the park this is. Mine’s crocking right now.
Lovely Katie, dry or with the liquid, I know some think calories counting but wonderful with brown rice?
Of course it should be delicious with brown rice, i was thinking the same thing earlier today
Fabulous recipe Thankyou. I’m a busy working Mum, so to come home to a crock pot full of healthy yummy vegetables was great. Everyone cleaned their plates..
Great tip! Thank you!
I have a bunch of vegetables in the fridge that I wanted to use, so this recipe is the perfect one for me!
I like this vegetable roast.Thanks for sharing another healthy recipe. It is so easy to have a try at home.
Though I am not a cook but enjoyed reading it. Keep sharing wonderful informative posts..
Ummm… One more thing.. I am thinking to add recipe section in my blog .. What do you suggest?
Delicious!
Delicious! Made this 4 or 5 times now… without garlic, with onions, and or carrots, added cherry tomatoes the last hour…. fun to play with the recipe. Every time have had good results… I use a 2 qt slow cooker, and I have enough to eat for 3 days