Slow-Cooked Lemony Spring Veggies

Total Time

Prep: 10 min. Cook: 4 hours 10 min.


8 servings

Updated: Jun. 27, 2023
These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish the dish with a sprinkle of chives. —Taste of Home Test Kitchen
Slow-Cooked Lemony Spring Veggies Recipe photo by Taste of Home


  • 4 medium carrots, halved lengthwise and cut into 1-inch pieces
  • 1 large sweet onion, coarsely chopped
  • 1-1/2 pounds baby red potatoes, quartered
  • 3 tablespoons butter, melted
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen peas, thawed
  • 1 teaspoon grated lemon zest
  • 1/4 cup minced fresh chives


  1. Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low until vegetables are tender, 4-5 hours.
  2. Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon zest. Sprinkle with chives.

Nutrition Facts

3/4 cup: 141 calories, 5g fat (3g saturated fat), 11mg cholesterol, 298mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.