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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Neat idea! And your photos always look good. I envy your photography skills.
those veggies look sooo good! i love roasted veggies! i can’t wait til your cookbook comes out, i’m sure its going to be wonderful. will it just be a book of dessert/sweet recipes or will it includes savory dishes like these? i was also thinking, maybe you can make a vegan cannoli recipe… 🙂
Works for me!! I love my veggies. 😉
Just discovered your website and amazing recipes! I am a sugar addict and cutting it out completely for a while before reintroducing in small amounts so as not to go crazy binging again. This is the perfect place for me 🙂 Tried the cookie dough dip and think that I can be a convert…tasted the chickpeas a little more than I would prefer, so I’ll buy some dry and cook myself, but I think I’ll need to upgrade on some of my kitchen equipment (i.e. food processor, and after seeing the above recipe, getting a slow cooker) in order to get a smoother texture. So thankful to have found you, though and can’t to start baking healthy 🙂
Andrea
Roasted veggies, yum! 🙂
Wow, that is such a useful post. Thank you for sharing.
What a beautiful rainbow of veggies! Great tip Katie. Thanks!
Love this idea! I really need to eat more veggies, but I get tired of the same frozen green beans and carrots all the time (and my tummy is much happier with cooked veggies than raw). Definitely going to try this one after I restock the vegetable drawer!
Yum!! I just saw this on pinterest…I had some veggies on hand and decided to give it a try! They came out fantastic! I used butternut squash, half a green pepper, a red pepper and a zucchini with some oil, lots of garlic and italian seasoning, pink salt and a touch of fresh cracked black pepper…enjoying it over rosemary quinoa!
I love my crockpot, who knew this was possible! Thanks!!
Seems like I have to get a slow cooker…
I have two words for your infomercial question: magic bullet. I used to watch this infomercial EVERY time it was on. I even watched it a few times on YouTube. It worked so well on me I bought the Bullet TWICE! This infomercial has ruined me for all other infomercials, there’s only room for one in this girl’s heart.
I’ve never really fallen for them, except for that vacuum one! Damn- it’d be helpful haha. Ps. Yummy veges!
These would be more like steamed veggies than anything… definitely not the same as roasted!!
Nah steaming requires water..roasting is dry heat like the crockpot. Unless you dump water in there..but then they would be boiled! Lol
Right. But if you were to pile a bunch of veggies in the oven, not laying them in a single layer, they would be mored steamed (they would get the moisture from themselves) than they would be roasted. Roasted veggies have water evaporated from them and also have browing involved. So I stand by what I said: cooking veggies in a crock pot =/= roasted; it’s more steamed than anything because the moisture is not allowed to escape as much as traditional roasting.
Great idea!! Totally trying this!
Heading to the grocery for the week and we are trying this recipe tonight for dinner! I can’t wait!!! Stay tuned, I’ll let you know how they turn out.
I love the flavor of slowcooker-roasted veggies!