Which vegetables are best in the slow cooker?
The good ol’ Crock Pot® is famous for making life a bit easier. You just pile in your ingredients, let them stew, and then come home to a hot meal.
So, which vegetables are best for slow cooking? As experts in vegetables of all kinds, we’re here to explain. It goes far beyond the classic mirepoix of onions, carrots, and celery. Almost every vegetable can bring bright flavor, extra texture, and added nutritional value—it’s just a matter of knowing how long to cook them for.
Best vegetables for the Slow Cooker
The classic roster of crock pot vegetables includes carrots, potatoes, sweet potatoes, and other root vegetables, all of which hold up over longer cooking times. They’re hearty enough to retain their shape and flavor even when stewed for hours. The same goes for squash, onions, celery, bell peppers, and cabbage—the slow cooker is a great place for produce that generally takes longer on the stovetop.
But leafy greens like spinach, chard, and kale are delicious additions to soups or stews, too. They just require less cooking time and should be added in at the last minute.
Below, you’ll find our list of the best slow cooker vegetables divided into three categories: long, medium, and short cook times.
Vegetables great for the slow cooker (full cooking time):
- Dried Beans
- Beets
- Baby Carrots (or other large pieces of carrot (if you’re using the baby carrots in the Taylor Farms Broccoli & Carrots Medley, they will retain their shape if cooked for hours)
- Onions
- Parsnips
- Potatoes & Sweet Potatoes
- Turnips
- Brussels sprouts
- Bell Peppers
- Cabbage and Red Cabbage
- Collard Greens
- Green Beans
- Celery
- Tomatoes (fresh or canned diced)
- Whole Mushrooms
- Corn, fresh or frozen
Cook these for 15-30 minutes to retain their fresher texture:
- Asparagus
- Broccoli Florets
- Cauliflower Florets
- Okra
- Yellow Squash
- Zucchini
- Snow Peas & Sugar Snap Peas
Add these vegetables at the very end, or for about 5–10 minutes:
Benefits of slow cooking vegetables
There are three main benefits to slow cooking vegetables.
First, flavor. Cooking vegetables in Crock Pots allows them to simmer for many hours and soak up the flavors of herbs, spices, and broth. The result is a uniquely rich, deep taste—without any extra effort!
Second: ease! Aside from the tasty mélange of flavors and general coziness, the biggest benefit of the slow cooker is the hands-off convenience. Your slow cooker might be the fastest way to homemade, veggie-forward comfort food. Especially if you’re skipping the chopping stage by using our ready-to-open vegetable bags. As an added bonus, the one-pot slow cooker takes up minimal space and requires no pots and pans or stove heat, keeping the kitchen clean and cool. It’s nice for busy days or really any day you want a hearty dinner without much fuss.
Last, it’s healthy. Putting vegetables in a Crock Pot is particularly nutrient-friendly because they’re cooked at lower temperatures and with very little water, which lets them retain more vitamins and minerals. And since everything cooks together, any nutrients that do leach out end up in the broth of your soup, stew, or curry. This longer yet gentler cooking process also helps break down tougher plant fibers, making certain vegetables easier to digest while still delivering great flavor and texture. Plus, cooking in the slow cooker requires no additional oils.
So, pile ‘em into the pot. Whether you’re using fresh seasonal produce or a convenient Taylor Farms veggie blend, each added vegetable boosts nutrition and brings something special to the mix.
Which vegetables are not suitable for slow cooking
As we’ve discussed, most veggies can cook great in a slow cooker, as long as their exposure to the heat and moisture is timed correctly. But the best crock pot vegetables are arguably the stronger, more cruciferous ones that take the longest to cook and hold up under high heat. Still, faster cooking veggies are delish when not overcooked—and even the coziest slow-cooked meals can benefit from their fresh, vibrant finish.
The vegetables that aren’t suitable for slow cooking are the same vegetables that aren’t suitable for most hot cooking. Think Iceberg Lettuce or Romaine, for example, or a soft Spring Mix, or tender Arugula. These are meant to be eaten fresh and chilled, as they wilt pretty quickly and don’t offer much taste or vivacity when heated!
Otherwise, just be careful with high-water veggies like zucchini or tomatoes, which can get really mushy if left for too long.
We hope this blog helps you enjoy some slow cooking!
