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
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Do you ever fall for those tv infomercials?
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EE says
This is such a game-changer! 🥕🍠 I never thought to use my slow cooker to roast vegetables, but it makes so much sense—especially for busy weeknights when I don’t have time to monitor the oven. I love the idea of tossing in some olive oil, herbs, and letting the slow cooker do the work! The vegetables must come out so tender and flavorful. I’m definitely going to try this with sweet potatoes and carrots this week. Thanks for the easy and delicious idea!