Slow Cooker Harvest Vegetables

Slow cooker harvest vegetables is an easy and colorful side dish. Everything cooks together with a simple blend of herbs and seasonings until the vegetables are tender and flavorful. This healthy vegetable medley is perfect for Thanksgiving, Christmas, Sunday dinner, or an easy weeknight meal. Cooking the vegetables in the slow cooker also frees up valuable oven and stovetop space when you are preparing a large meal. Instructions to make Instant Pot harvest vegetables are also included.

Ingredients For Slow Cooker Harvest Vegetables

• Butternut squash: Peel the squash and cut it into large, evenly sized chunks. Precut butternut squash can be used to save time.
• Potatoes or sweet potatoes: Red potatoes, Yukon gold potatoes, and sweet potatoes all work well. Cut them into large, uniform pieces so they do not become mushy. The skin may be left on regular potatoes if preferred.
• Green beans: Trim the ends before adding the green beans to the slow cooker. Leave them whole or cut long beans in half.
• Brussels sprouts: Trim the ends and slice the Brussels sprouts in half. Very large sprouts can be quartered.
• Red onion: Red onion adds color and a slightly sweet flavor. White or yellow onion can be substituted.
• Italian seasoning: Use your favorite store-bought or homemade Italian seasoning. Another dried herb blend may also be used.
• Salt, garlic powder, onion powder, and black pepper: These simple seasonings complement the vegetables without overpowering their natural flavors.
• Water: A small amount of water creates steam and helps the vegetables cook without making the finished dish soupy.
• Fresh cranberries: Fresh cranberries are an optional garnish that adds festive color. They are naturally very tart, so they may be removed before eating if desired.

How To Cook Harvest Vegetables In The Slow Cooker

Slow Cooker

1. Spray the slow cooker generously with cooking spray.
2. Add the butternut squash, potatoes, green beans, Brussels sprouts, and red onion.
3. Sprinkle the Italian seasoning, salt, onion powder, garlic powder, and black pepper over the vegetables. Pour in the water and toss gently until the vegetables are evenly seasoned.
4. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
5. Begin checking the vegetables after 2 hours on HIGH or 4 hours on LOW. The vegetables are ready when the potatoes and butternut squash are fork-tender.
6. Garnish with fresh cranberries before serving, if using.

Instant Pot

1. Pour 1 cup of water into the Instant Pot. Do not use the 1/4 cup of water listed for the slow cooker method.
2. Place a steamer basket inside the pressure cooker. Add the potatoes and butternut squash to the basket.
3. Close and seal the lid. Cook on HIGH pressure for 2 minutes. When the cooking time is complete, immediately quick-release the pressure.
4. Carefully open the lid. Add the green beans, Brussels sprouts, and red onion on top of the potatoes and squash.
5. Close and seal the lid again. Cook on HIGH pressure for 0 minutes. The vegetables will cook while the appliance comes to pressure.
6. Immediately quick-release the pressure. Carefully remove the steamer basket and transfer the vegetables to a large serving bowl.
7. Add the Italian seasoning, salt, onion powder, garlic powder, and black pepper. Toss gently until the vegetables are evenly seasoned. Add a small amount of olive oil or melted ghee, if desired.
8. Garnish with fresh cranberries before serving.

Why You Will Love This Recipe

• Easy to prepare: Chop the vegetables, add everything to the slow cooker, and let the appliance do the work.
• Frees up oven space: This is especially helpful during the holidays when several dishes need to cook at the same time.
• Easy to customize: Substitute your favorite sturdy vegetables or use the dried herbs you already have in your pantry.
• Healthy side dish: This recipe is made with simple vegetables, water, herbs, and seasonings.
• Diet-friendly: When prepared with a compatible cooking spray or oil, these harvest vegetables can be vegan, vegetarian, paleo, and Whole30 compatible.

FAQs & Tips

What vegetables work best in this recipe?

Sturdy vegetables that hold their shape during slow cooking work best. Good options include potatoes, sweet potatoes, butternut squash, carrots, parsnips, turnips, green beans, and Brussels sprouts. Softer vegetables like zucchini cook quickly and may become mushy. If you want to use them, add them during the final 30 to 60 minutes of cooking.

What type of potatoes should you use?

Red potatoes and Yukon gold potatoes hold their shape well and are great choices for slow cooking. Sweet potatoes may also be used. Russet potatoes will work, but they tend to break down more easily.

Should the potatoes be peeled?

Peeling is optional when using thin-skinned potatoes such as red potatoes or Yukon gold potatoes. Leaving the skin on can help the potatoes hold their shape. Sweet potatoes and butternut squash should be peeled.

How large should you cut the vegetables?

Cut the potatoes and butternut squash into approximately 1½-inch chunks. Larger pieces are less likely to become mushy. Try to cut each type of vegetable into similar-sized pieces so they cook evenly.

How do you prevent mushy vegetables?

Do not cut the potatoes or squash too small, and begin checking the vegetables at the lower end of the suggested cooking time. Every slow cooker heats differently, so the vegetables may cook faster in some appliances.

Can you overfill the slow cooker?

Yes. An overfilled slow cooker may cook unevenly or take much longer than expected. The vegetables should fit comfortably inside without being packed tightly against the lid. Use a larger slow cooker if doubling the recipe.

Should you cook the vegetables on LOW or HIGH?

Either setting will work, but LOW offers a little more control and may help the vegetables cook more evenly. Start checking for doneness after 4 hours when cooking on LOW.

Can you prepare the vegetables the night before?

Yes. Most of the vegetables can be chopped and refrigerated in an airtight container overnight. Store the cut potatoes submerged in cold water to prevent discoloration. Drain and dry them before adding them to the slow cooker.

Can you use frozen vegetables?

Fresh vegetables are recommended because frozen vegetables release additional water and tend to become softer. If using frozen green beans, add them during the final hour of cooking.

Are the fresh cranberries cooked?

No. The fresh cranberries are added after cooking as an optional garnish. They provide festive color but have a very tart flavor.

Substitutions & Variations

• Use sweet potatoes: Replace the regular potatoes with an equal amount of peeled and chopped sweet potatoes
• Change the herbs: Replace the Italian seasoning with dried rosemary, thyme, sage, parsley, or another dried herb blend.
• Add carrots: Replace part of the potatoes or squash with peeled and chopped carrots.
• Make it richer: Add 1 to 2 tablespoons of olive oil, melted butter, or ghee before cooking.
• Add sweetness: Sprinkle a small amount of dried cranberries over the vegetables before serving.
• Make it lower in carbohydrates: Omit the potatoes and butternut squash. Use vegetables such as turnips, radishes, green beans, and additional Brussels sprouts instead.
• Add cauliflower: Stir in fresh cauliflower florets during the final hour of cooking so they do not become too soft.

Storage

Allow the vegetables to cool completely before transferring them to an airtight container. Store leftovers in the refrigerator for up to 3 days. Reheat the vegetables in the microwave or in a skillet over medium heat. They can also be reheated in a 350°F oven until warmed through. Freezing is not recommended because the potatoes, squash, and green beans may become watery and soft after thawing.

Serving Suggestions

Slow cooker harvest vegetables are a versatile side dish that pairs well with poultry, beef, pork, or seafood. Serve them alongside turkey, chicken, pot roast, pork loin, ham, or meatloaf. These vegetables are also a great addition to a vegetarian holiday meal. Pair them with a salad, cooked grains, cranberry sauce, or another plant-based main dish.

What size slow cooker did you use?

I used a 3.5 quart slow cooker.

Holiday Side Dishes 

• Candied Sweet Potatoes 
  

• Lemon Garlic Asparagus

• Mashed Potatoes

• Cornbread

• Greens with Ham Hocks

• Homemade Cranberry Sauce

• Green Beans

Slow Cooker Harvest Vegetables

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Slow cooker harvest vegetables is an easy and colorful side dish. Everything cooks together with a simple blend of herbs and seasonings until the vegetables are tender and flavorful. This healthy vegetable medley is perfect for Thanksgiving, Christmas, Sunday dinner, or an easy weeknight meal. Cooking the vegetables in the slow cooker also frees up valuable oven and stovetop space when you are preparing a large meal. Instructions to make Instant Pot harvest vegetables are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: serves 6
• Category: Side Dish
• Method: slow cooker
• Cuisine: American
• Diet: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian, Whole30

Ingredients

Units USM Scale 1x2x3x

• 1/2 pound butternut squash, peeled & chopped
• 1/2 pound potatoes or sweet potatoes, peeled & chopped
• 1/2 pound green beans, trimmed
• 1/2 pound brussels sprouts, sliced
• 1 red onion, chopped
• 1 tablespoon Italian seasoning or another dried herb
• 1 1/2 teaspoons salt (or more if you want)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 cup water
• 2 ounces fresh cranberries for garnish (optional)

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Instructions

Slow Cooker

1. Spray the slow cooker generously with cooking spray.
2. Add the butternut squash, potatoes, green beans, Brussels sprouts, and red onion.
3. Sprinkle the Italian seasoning, salt, onion powder, garlic powder, and black pepper over the vegetables. Pour in the water and toss gently until the vegetables are evenly seasoned.
4. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
5. Begin checking the vegetables after 2 hours on HIGH or 4 hours on LOW. The vegetables are ready when the potatoes and butternut squash are fork-tender.
6. Garnish with fresh cranberries before serving, if using.

Instant Pot

1. Pour 1 cup of water into the Instant Pot. Do not use the 1/4 cup of water listed for the slow cooker method.
2. Place a steamer basket inside the pressure cooker. Add the potatoes and butternut squash to the basket.
3. Close and seal the lid. Cook on HIGH pressure for 2 minutes. When the cooking time is complete, immediately quick-release the pressure.
4. Carefully open the lid. Add the green beans, Brussels sprouts, and red onion on top of the potatoes and squash.
5. Close and seal the lid again. Cook on HIGH pressure for 0 minutes. The vegetables will cook while the appliance comes to pressure.
6. Immediately quick-release the pressure. Carefully remove the steamer basket and transfer the vegetables to a large serving bowl.
7. Add the Italian seasoning, salt, onion powder, garlic powder, and black pepper. Toss gently until the vegetables are evenly seasoned. Add a small amount of olive oil or melted ghee, if desired.
8. Garnish with fresh cranberries before serving.

Notes

Cut the potatoes and butternut squash into large, uniform pieces to prevent them from becoming mushy.

Do not pack the slow cooker too tightly. Use a larger appliance if doubling the recipe.

Every slow cooker heats differently. Check the vegetables early to avoid overcooking.

Fresh cranberries are used as a garnish and are not cooked with the vegetables.

Nutrition

• Serving Size: 1 cup
• Calories: 122
• Sugar: 12.5 g
• Sodium: 230.5 mg
• Fat: 0.5 g
• Saturated Fat: 0.1 g
• Carbohydrates: 29.4 g
• Fiber: 5.8 g
• Protein: 3.4 g
• Cholesterol: 0 mg