Total TimePrep: 10 min. Cook: 7 hours
- 4 celery ribs, cut into 1-inch pieces
- 4 small carrots, cut into 1-inch pieces
- 2 medium tomatoes, cut into chunks
- 2 medium onions, thinly sliced
- 2 cups cut fresh green beans (1-inch pieces)
- 1 medium green pepper, cut into 1-inch pieces
- 1/4 cup butter, melted
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well.
- Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
Slow Cooker Vegetable Tips
Can you steam vegetables in a slow cooker?Yes, you can steam vegetables in a slow cooker. To steam, pour water into the slow cooker. Throw veggies into a steamer basket or foil and set above the water. Cook covered on high for about 2-4 hours, or whenever the veggies are tender. Check out more vegetarian recipes you can throw in your slow cooker.
What are the best vegetables for the slow cooker?The best vegetables for a slow cooker are sturdier veggies like celery, carrots, tomatoes, onions, peppers and green beans, like we used in this recipe. Also, cauliflower, corn, beets, potatoes (both Russet and sweet), mushrooms and squash are all great contenders, too. Stumped on what to serve with these simmered veggies? Check out these other healthy eating recipes for some inspiration.
How long does it take to cook vegetables in a slow cooker?It typically takes about 7-8 hours to fully cook vegetables in a slow cooker. Most slow cooker dishes vary in cook time, depending on which setting you choose: low or high. Remember that all canned vegetables are already cooked, so they'll need less time than raw.
Nutrition Facts1 cup: 113 calories, 6g fat (4g saturated fat), 15mg cholesterol, 379mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
Mar 10, 2019
Oct 13, 2017
I love this recipe!!
Jun 5, 2011
My family doesn't care for tomatoes so I left those out of the recipe. I used half of a green bell pepper and half of a sweet red pepper. I also added some broccoli and zucchini. I liked the slightly sweet taste of the vegetables, but my husband and son didn't think it had much taste to it. It made an easy meal to simply serve the veggies over rice, but I won't make it again since my family didn't really care for it.
Feb 21, 2011
Wonderful vegetable recipe. I use a can of tomatoes, instead of fresh. Creates a lot of juice/sauce, really good served over rice.
May 19, 2009
This cannot be correct. There's lots of fiber in this vegetable dish!!
May 19, 2009
Under nutrition facts it lists 0 grams of fiber; is this right?