Crock Pot Recipes » Vegetable Recipes

Parsley Potatoes

Judy Wilson — Thu, 29 Jul 2010 22:44:05 +0000

2 pounds small new potatoes, unpeeled, quartered
1/4 cup vegetable oil
1 (1.3 ounce) packet ranch dressing mix
1/4 cup fresh chopped parsley

Place potatoes, vegetable oil, dressing mix and 1/4 cup water in 4 to 5-quart slow cooker. Toss to coat potatoes.

Cover and cook on LOW for 3 to 4 hours or until potatoes are tender.

When ready to serve, sprinkle parsley over potatoes and toss.

Easy Cheesy Corn

Judy Wilson — Fri, 11 Jun 2010 02:21:01 +0000

3 (16 ounce) packages frozen corn
1 (8 ounce) package cream cheese, cubed
1/4 cup butter, cubed
3 Tablespoons water
3 Tablespoons milk
2 Tablespoons sugar
7 slices American Cheese, cut into squares

Combine all ingredients in slow cooker. Mix well.

Cover and cook on LOW 4 hours or until heated through and the cheese is melted.

Makes 10 servings.

Crockpot Corn on the Cob

Judy Wilson — Sat, 10 Apr 2010 16:56:51 +0000

6 to 8 eats of corn in husk
1/2 cup water

Remove silk from corn but leave husks on.

Cut off ends of corn so ears can stand in the cooker.

Add water.

Cover and cook on LOW 2 to 3 hours.

Season to taste with butter, salt and pepper.

Vegetable Casserole

Judy Wilson — Thu, 24 Dec 2009 00:02:49 +0000

3 to 4 medium new potatoes, unpeeled, sliced
2 onions, sliced
3 carrots, sliced
2 cups chopped green cabbage
1/4 cup Italian dressing
1 (15 ounce) can Italian stewed tomatoes

In large slow cooker, place potatoes, onions, carrots and cabbage.

Drizzle stewed tomatoes in even layers over vegetables.

Cover and cook on LOW for 6 to 8 hours or until vegetables are tender.

Cheesy Cauliflower

Judy Wilson — Tue, 01 Dec 2009 01:13:57 +0000

1 (10 ounce) packages frozen cauliflower, thawed
1 (8 ounce) jar cheese sauce
4 slices bacon, crisply browned and crumbled

Place cauliflower in slow cooker.

Pour cheese over top. Top with bacon.

Cover and coon on HIGH 1 1/2 hours and then reduce to LOW for an additional 2 hours. Or cook only on LOW for 5 hours.

Makes 4-6 servings.

Asparagus With Cheese

Judy Wilson — Tue, 10 Nov 2009 01:28:15 +0000

1 1/2 pounds fresh asparagus
1 (10 3/4 ounces) can condensed cream of asparagus soup, undiluted
1 (10 3/4 ounces) can condensed cream of chicken soup, undiluted
4 ounces American cheese, cut into cubes
1 egg
2 cups crushed saltine crackers

Combine crackers, soups, cheese and egg in large bowl; stir well.

Pour into slow cooker. Add asparagus and stir to coat.

Cover and cook on HIGH 3 to 3 1/2 hours or until asparagus is tender.

Makes 4 to 6 servings.

Creamy Potato Wedges

Judy Wilson — Sat, 03 Oct 2009 21:55:06 +0000

2 (8 ounce) containers dairy sour cream chive dip
1 cup finely shredded Asiago cheese
1 (3 ounce) package cream cheese, cut up
1/2 cup mayonnaise
2 (20 ounce) packages refrigerated new potato wedges

In a 3 1/2 or 4-quart slow cooker combine sour cream dip, Asiago cheese, cream cheese and mayonnaise. Stir in refrigerated potatoes.

Cover and cook on LOW for 3 1/2 to 4 1/2 hours or on HIGH for 1 3/4 to 2 1/4 hours. Stir gently before serving.

Makes 8 servings.

Artichokes

Judy Wilson — Tue, 08 Sep 2009 22:10:07 +0000

4 artichokes
1 teaspoon salt
2 tablespoons lemon juice
melted butter

Wash and trim artichokes by cutting off the stems flush with the bottoms of the artichokes and by cutting 3/4-1 inch off the tops.

Stand upright in slow cooker.

Mix together salt and lemon juice and pour over artichokes.

Cover and cook on LOW 8 hours or HIGH 2- 4 hours.

Serve with melted butter.

Makes 4 servings.

Buttermilk Ranch Potatoes

Judy Wilson — Tue, 12 May 2009 01:39:26 +0000

2 1/2 pounds small red potatoes, quartered
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) carton dairy sour cream
1 (0.4 ounce) envelope buttermilk ranch dry salad dressing mix

Place potatoes in a 3 1/2 or 4-quart slow cooker. In a small bowl stir together soup, sour cream and salad dressing mix. Stir soup mixture into potatoes to combine.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Stir gently before serving.

Makes 6 servings.

Tomato and Green Chile Rice

Judy Wilson — Tue, 07 Apr 2009 01:23:12 +0000

1 1/2 cups white rice
1 (10 ounce) can diced tomatoes and green chilies
1 (15 ounce) can stewed tomatoes
1 (1 ounce) packet taco seasoning
1 large onion, chopped

In 5-quart slow cooker, combine all ingredients plus 2 cups water and stir well.

Cover and cook on LOW for 5 to 7 hours. The flavor will mix better with the rice if you stir 2 or 3 times during cooking time.

* Make this a main dish by adding 1 pound polish sausage to rice mixture.*

Serves 4.