Crock Pot Recipes » Vegetable Recipes

Crockpot Green Bean Casserole

Judy Wilson — Sat, 12 Nov 2011 02:32:22 +0000

1 (28 ounce) package of frozen cut green beans
1 garlic clove, minced
1 diced onion
1 diced red bell pepper
1 (16 ounce) jar Alfredo cheesy sauce
1 (6 ounce) package of french fried onions
Salt and pepper (to taste)

In slow cooker combine the green beans, onion, red bell pepper, garlic, salt and pepper, Alfredo sauce, and half of the package of french fried onions and mix well.

Cook on HIGH for 3-4 hours. 30 minutes before serving sprinkle the remaining french fried onions on top of mixture in slow cooker.

Cinnamon Carrots

Judy Wilson — Sat, 20 Nov 2010 01:16:14 +0000

2 (16 ounce) packages baby carrots
3/4 cup packed brown sugar
1/4 cup honey
1/2 cup orange juice
2 1/2 tablespoons butter, melted
3/4 teaspoon ground cinnamon

Place carrots in 3 to 4-quart slow cooker. In bowl combine brown sugar, honey, orange juice, butter and cinnamon and mix well. Pour over carrots and mix to coat carrots.

Cover and cook on LOW for 3 1/2 to 4 hours. Stirring twice during cooking time. About 20 minutes before serving transfer carrots with a slotted spoon to serving dish and cover to keep warm.

Pour liquid from cooker into saucepan and boil for several minutes until liquid is reduced by half. Spoon over carrots.

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.