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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This is going to be my first time getting to host a family holiday since I began dating my husband 8 years ago! This will seriously save time and energy for the pile of root veggies I need for 11 people. Thank goodness I have a big 6 quart crock! Thank goodness for this recipe!
Do you think I could get away with using Portobello mushrooms in this recipe?
I’m sure you could!
That looks amazing! How did you cook the polenta? Any seasoning?
It’s an old recipe! https://lett-trim.today/2007/11/12/you-can-still-make-chili-when-it-isnt-chilly/%3C/a%3E%3C/p%3E
the link to the crock pot roasted vegetables won’t open:( could you please send it to me??
Maybe I missed it, but what did you serve the veggies on? I know its not rice, but idk what it is. Thanks!
Looks like polenta!
https://lett-trim.today/2007/11/12/you-can-still-make-chili-when-it-isnt-chilly/%3C/a%3E%3C/p%3E
This will be a lifesaver for my diet. Thanks!!
Great idea! Please tell me what you are serving the veggies on top of?!? Looks delish.
https://lett-trim.today/2007/11/12/you-can-still-make-chili-when-it-isnt-chilly/%3C/a%3E%3C/p%3E
Definitely going to be trying this with broccoli, onions, carrots, and maybe beets… I’m going to have to start working out later, so I want to cut my dinner prep time down to like 5 minutes in the evening. Great recipe!
How many does this recipe serve? (Crockpot vegetables)
Thanks
I found this recipe several months ago, and it has become a staple recipe for me. Always so good. I use whatever vegetables I have in the crockpot and there’s so much flavor. I found that cooking it for two hours is enough–not quite as soft and mushy. So easy, and so delicious over rice or whatever your favorite grain is. I’ve even rolled them up in whole grain tortillas, and eaten them over a bed of salad greens. Delicious!
I’m going to make this for a dinner party soon and I was wondering how long you would time this for and on low or high would you set the heat? thanks so very much!!!
As a working mom I appreciate things that go in a crock pot. These are great.
Hi Katie, the recipe looks delicious. I have two questions though:
1. In the picture of the cooked vegetables in the bowl, what are they served on (is that couscous or some sort of rice)?
2. What herbs/spices would you recommend for this dish?
Thanks.
Oh gosh, I read the comments and saw the answer to question 1: its polenta. Thanks,
Rosemary is always nice. Or oregano or basil or garlic powder, onion powder, etc!
I chunked up onion, red bell pepper, carrot, turnip, garlic then tossed with S & P, thyme, red pepper flakes, EVOO then started in the crockpot on high. After an hour, I realized it was cooking too fast and I turned it to low. Halfway through I stirred in zucchini then added two ears of corn (halved) for the last hour. It turned out just perfect after three hours and we loved it. I am so happy for this idea and will be cooking many vegies in this manner.
Thank you for the help on raw veggies in the crockpot. I am starting on a diet for high blood pressure and sometimes I steam them but wondered of I would get a different flavor if I used the crockpot. I also need to know how to fix salmon fillets.
These are great! I love using red peppers and sweet potatoes and onions.