This isn’t one of those crock pot recipes that you use because you need to leave the house for the day and want dinner ready when you get home. This is one of those “it’s too hot to turn on the oven today but I still want yummy vegetables with my steak” kind of recipes.
Sometimes the crock pot isn’t for long cooking – sometimes it’s for keeping the house cool. Sometimes it’s for making more room on the stove if you’re cooking for a crowd and need that space. Sometimes it’s because your oven is broken. Sometimes it’s because you’re obsessed with your crock pot.
You can use any vegetables you want for this dish…well, within reason. Lettuce wouldn’t be so good. I’m not sure I would use okra either…mainly because I think okra is yucky. But anyway, just use what you have.
You can use fresh or frozen veggies. I like using frozen because that’s mostly what I have. I do have fresh vegetables each week, but when I buy in bulk, I try to freeze it all to extend the life…and so I don’t find it growing hair in the back of the fridge.
This dish really shines because of the butter. Please don’t leave it out. Butter makes vegetables magical…and it also helps your body absorb those vegetable vitamins. Something about buttered vegetables makes me want to sing…and stand in the kitchen and eat those puppies straight out of the crock. And burn my mouth. Oops.
I really love vegetables and I think these are delish! They rank right up there with Roasted Green Beans.
Notice anything weirdo about this picture? Yeah – while trying to make these, my crock died…again. That’s TWO crock pots in one week. I think my crocks are trying to tell me they are overworked and tired…so, I think I’ll give them a rest – for a few days.
I persevered and we still had crock pot vegetables for dinner! And now, I contact Hamilton Beach. 😉
Easy Crock Pot Vegetables
- 8 cups fresh or frozen vegetables of your choice (I like broccoli, green beans, and cauliflower)
- ***If using fresh vegetables, add ¼- ½ cup of water to the crock***
- 3 tablespoons butter
- Salt and Pepper
- Desired seasonings (Cajun is our favorite)
- In 4 or 5 quart crock, toss vegetables with salt, pepper, and desired seasoning.
- Lay pats of butter on top.
- Cover and cook on HIGH for 2 hours.
- Stir and serve with slotted spoon.
Yield: 4-5 servings
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