Crisp and Fresh Crock Pot Veggies

inline slow cooked veggies 1Cooking large batches of vegetables makes it easier to eat veggies throughout the week. Pre-cooked veggies can be added to salads or served as a side dish, making both lunches and dinners easier to throw together.

Roasting large batches of vegetables on sheet pans is a great way to stock your fridge with ready-to-eat veggies. Another easy strategy is filling up the slow cooker and walking away for a couple hours.

Slow cooked vegetables don’t have to be soft and mushy. In this recipe, bell peppers, summer squash, zucchini and green beans emerge from the slow cooker tender with a little crunch left in them. These veggies are still fresh and brightly colored, and keep well in the fridge for several days.

Time in the Kitchen: 15 minutes, plus 2 hours to cook

Servings: 6 to 8


raw veggies (1)

  • 1 to 2 yellow bell peppers, cut into ½-inch thick strips
  • 1 to 2 orange bell peppers, cut into ½-inch thick strips
  • 2 to 3 small yellow crookneck squash, cut into slices approx. 1-inch wide and 3-inches long
  • 2 to 3 small zucchini, cut into slices approx. 1-inch wide and 3-inches long
  • 8 ounces green beans (226 g)
  • 1 red or yellow onion, peeled, halved and quartered
  • 6 garlic cloves, peeled and sliced
  • ½ cup Primal Kitchen® Avocado Oil (120 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)


cut veggies (1)

Recipe Note: The type, and amount, of vegetables used in this recipe can vary. Experiment with different combinations of vegetables that you like. When deciding how many vegetables to use, aim to fill ¾ of the slow cooker. Seasonings such as dried herbs and seasoned salt or pepper can also be used to add extra flavor.

Put all the veggies in the crockpot. Pour the avocado oil on top, and season with salt. Toss the veggies well with your hands to coat evenly in oil. Cook on high for 2 hours.

After 2 hours, taste the vegetables to see if the texture is to your liking. If you prefer softer vegetables, cook the vegetables longer.

slow cooked veggies 2

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11 thoughts on “Crisp and Fresh Crock Pot Veggies”

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  1. No water in this recipe? Does the oil take its place? I assume this is because the veggies have enough water as they are. I plan to try this right away, hope the lack of extra water doesn’t cause a problem for the pot itself.

  2. I absolutely love the results of crook pot cooking. Time permitting, I love spending hours in the kitchen, it is my favorite spot in the house. However I travel extensively and when I am home that is where you’ll find me.

  3. What a seriously great idea! I would never have thought to use a crock pot for this.
    Genius! ?????

  4. Good idea. I like to oven roast a variety of veggies in a shallow roaster pan. I use about 1/4 cup of oil, or even less, to lightly coat them prior to seasoning. (Half a cup is actually quite a bit.) It’s all a matter of personal preference.

    1. i like to boil all these vegetables in a closed mud pot with some salt water and just like to take those waste water as soup and the boiled vegetables as my food……

  5. Never would have thought of this! But I am definitely big on roasting a ton of veggies. I have a giant sheet pan…roasted brussels sprouts and red cabbage today. I don’t really crave salads in the cold weather, so for lunch I’ll usually throw a few different cooked veggies in a bowl, top with a protein and drizzle with a fat like avo oil. So easy!

  6. Perfect for a fast frittata or omelet when time is short! Thanks, Mark

  7. I love roasted veggies but the thought of turning on my oven to 425 degrees to roast them in the Summer is not appealing at all. Great idea to use the crockpot! My gut microbiome and I thank you for the wonderful suggestion.

  8. This is brilliant. My first batch was done to our degree of tenderness at the 2 hour mark. Really like the slow cooker to earn its keep.

  9. Do I have to use avocado oil or can I sub virgin oil or sesame seed oil