Easy Mixed Medley Slow Cooker Vegetables

These easy slow cooker vegetables are the perfect side dish recipe to use up all those fresh garden treasures! Colorful, healthy, tender Italian seasoned veggies are slow-cooked to bring out all the best flavors and textures. Add as many veggies as you like and make it your own!

A white rectangle crockpot with mixed slow cooker vegetables and a serving spoon.

Jump to:

The Best Mixed Vegetables in Slow Cooker Recipe
Crockpot Vegetable Medley Ingredients
How To Make Slow Cooker Vegetables
How to Serve Them
Tips
FAQ's
Recipe
More Crockpot Recipes To Make
Comments

The Best Mixed Vegetables in Slow Cooker Recipe

Super Easy! Make a quick Italian dressing using an Italian dressing mix, olive oil, and cornstarch, and then toss with your veggies. Slow cook until your veggies are aromatic and fork-tender--you're ready to eat!

Italian Seasoned. These vegetables are seasoned using a pre-made Italian dressing mix! You just add olive oil and cornstarch to coat every vegetable and add delicious flavor. You can add additional seasonings to taste!

Many Varieties. This recipe is super versatile because you add more of a veggie you like or have on hand or add any that you would like to! You can make it however you want based on the veggies you like or have from the garden.

Crockpot Vegetable Medley Ingredients

Ingredients needed to make slow cooker vegetables.

Here are the ingredients you will need to make these slow cooker vegetables:

Dry Italian Dressing Mix: you can use as much dressing mix as you need. If you are making a larger batch, add another packet of mix.
Olive Oil: use a quality oil such as olive oil or avocado oil in this recipe for the best flavor.
Corn Starch: this is used to help the Italian dressing mix stick to the vegetables.
Yellow Onion: you can use white or sweet onion if you would prefer.
Baby Potatoes: I like to use small baby potatoes that are about 1 inch in size. You can cut them smaller, leave them whole, or use larger potatoes cut down to size.
Baby Carrots: cut these down to one-inch bite-size pieces. You can use large carrots, peel them, and then cut them into 1-inch slices.
Green Beans: make sure to trim your green beans to prevent any hard pieces in your veggies. Cut them down to be about the same size as the other veggies.
Roma Tomatoes: you can slice these in half lengthwise or quarter each tomato. You can substitute cherry tomatoes if you would like to, as well.
Corn: use frozen or fresh corn cut off the cob if in season. Sweet corn is a nice contrast to the other vegetables. r
Kosher Salt
Ground Black Pepper
Optional: garnish with fresh parsley or basil and sprinkle with shredded parmesan cheese.

For exact ingredient quantities, please see the recipe card below!

Substitutions and Variations

Use fresh corn if it is in season instead of frozen corn.
Add other vegetables to your mix, such as broccoli, cauliflower, brussels sprouts, or any other hearty vegetables that will hold up well in the slow cooker.
Omit any vegetables in this recipe, and double up on the ones you like!
Use a premade Italian dressing instead of the mix to save time.
You can substitute cornstarch with xantham gum to make this recipe gluten-free and keto.
Use any oil in this recipe to make your dressing; I suggest using a higher-quality oil for the best flavor.
Add any additional seasonings to taste.

Be sure to save this pin to Pinterest! 🙂

Slow cooker vegetables in a white crockpot.

How To Make Slow Cooker Vegetables

Microwaving the onion in a white lidded dish to soften.

1. Microwave the onions and a little water for 5 minutes on high.

Mixing seasoning, water, oil then pouring over the crock pot mixed vegetables.

2. Whisk together the dry Italian seasoning mix, olive oil, cornstarch, and a quarter cup of water in a small bowl.

Layering the crockpot vegetables in a slow cooker.

3. Place the vegetables in a slow cooker - onions first, then firm veggies followed with soft and quick cooking on top.

Placing the lid on the slow cooker vegetables then cooking until tender.

4. Pour the sauce over the top and cook on low until the vegetables are tender.

How to Serve Them

Season your vegetables to taste with any additional salt and pepper.

Garnish with fresh herbs such as parsley or basil.

Sprinkle with fresh, grated parmesan cheese.

Meal idea! Serve these vegetables with your favorite protein, such as grilled chicken, cast iron steak, or pork chops! Add a starch side dish such as roasted potatoes, sweet potatoes, or a quick rice pilaf for a great balanced meal.

A white rectangle crockpot with mixed slow cooker vegetables garnished with parmesan cheese.

Tips

Be sure to stir your vegetables periodically (at least every 2 hours) to distribute the heat evenly and prevent burning your vegetables.
Give onions a head start by microwaving on high in a lidded dish for 5 minutes.
For best results, layer the vegetables in the crockpot. Start with onion, then firmer vegetables like potatoes and carrots, followed by quick cooking ones like corn and soft (like tomatoes).

FAQ's

How to store it

Once your vegetables are cooled, transfer them to an airtight container and store them in the fridge for up to 3 days.

You can freeze them as well for up to 3 months.
Note: if you freeze your vegetables, remember that some vegetables with more water don't reheat well as they will be mushy. Depending on the type of vegetables you use, you may not want to freeze them.

How to reheat

You can easily reheat them in the microwave on a microwave-safe plate in 30-second increments until heated through. You can also reheat in an air fryer to add a little crisp to your veggies!

Will vegetables go soggy in slow cooker?

Some vegetables with a higher water content can get soggy in the slow cooker if cooked too long. Hearty vegetables or root vegetables will hold up their texture for longer, whereas peas, beans, zucchini, etc., will break down faster because they are more delicate and can get mushy. Add them later in the cooking process to prevent this.

What vegetables should not be added to a slow cooker?

You should not slow-cook delicate vegetables or water-filled vegetables such as peppers, beans, peas, zucchini, etc., because they cook quickly and break down faster. They become mushy fast, so be sure to add them later in your cooking process if desired.

Can you cook multiple vegetables together?

Absolutely! I recommend that you cook "like" vegetables together as they will have similar cooking times. For example, root vegetables and cruciferous vegetables will cook for similar times, and more delicate vegetables cook for less time, so add them later together to prevent overcooking.