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Slow Cooker Harvest Vegetables

Slow cooker harvest vegetables is a healthy side dish that’s perfect for your next holiday gathering or family dinner. Make this vegan, paleo, whole30 recipe with ease in the slow cooker.

Slow Cooker Harvest Vegetables

With the holidays up, I’m revamping some of my favorite holiday slow cooker recipes. This vegan side dish uses a combination of your preferred vegetables and a light, homemade sauce.

overhead shot of ingredients for harvest vegetables

Ingredients For Harvest Vegetables

  • Butternut Squash
  • Potatoes or Sweet Potatoes
  • Brussels Sprouts
  • Green Beans
  • Cranberries
overhead shot of uncooked harvest vegetables in a black slow cooker

before

What Vegetables To Use

I encourage you to make this recipe work for you. Use the vegetables in the recipes as a guide and swap in your preferred harvest vegetables. I used my favorite autumn vegetables for this but if you don’t like brussels sprouts & green beans, use another vegetable like asparagus or broccoli. Some veggies are better than others when it comes to slow cooking; stick with sturdy or root vegetables like carrots or even parsnip. What you see in the pics is butternut squash and potatoes. Feel free to use your preferred white potato or sweet potatoes. Don’t like butternut squash? Omit them and use all potatoes instead. Or make this with all green vegetables.

overhead shot of cooked harvest vegetables in a black slow cooker

after

How To Cook Vegetables In The Slow Cooker

  1. Add all the vegetables to the slow cooker. Season with salt, sage, onion powder, garlic powder, and pepper. Toss to mix. Add the cranberries on top.
  2. In a small bowl mix together the broth and balsamic vinegar. Pour the mixture on top of all the food in the slow cooker.
  3. Cook HIGH 2-3 hours, LOW 4-6.

side view, close up shot of cooked harvest vegetables in a large white bowl

Homemade Sauce

The sauce will not cover all the vegetables when slow cooking starts. Don’t worry, it’s enough sauce.  When it’s done, pour the sauce from the slow cooker on top of the food before serving. If you don’t have dried sage, substitute another dry herb like marjoram or rosemary.

close up shot of cooked harvest vegetables in a large white bowl

Tips For This Recipe:

  • Store leftover vegetables in an airtight container in the refrigerator for up to 4 days. 
  • Cut your butternut squash and sweet potatoes into larger chunks than you normally would. This will help them to hold their shape while cooking. You can also leave the skin on the sweet potatoes.
  • If you are not concerned about this being vegan or vegetarian, I suggest you garnish this harvest vegetable recipe with some crispy bacon before serving.
  • I used a  3.5-quart slow cooker for this recipe. 

Side Dishes 

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Slow Cooker Harvest Vegetables

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5 from 1 review

Slow cooker harvest vegetables is a healthy side dish that’s perfect for your next holiday gathering or family dinner. Make this vegan, paleo, whole30 recipe with ease in the slow cooker.

  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 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
  • 2 1/2 ounces fresh or frozen cranberries
  • 3/4 cup vegetable broth
  • 1/4 cup balsamic vinegar
  • 1 1/2 teaspoons salt (or more if you want)
  • 1 teaspoon dried sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper

Instructions

  1. Add all the vegetables to the slow cooker. Season with salt, sage, onion powder, garlic powder, and pepper. Toss to mix. Add the cranberries on top.
  2. In a small bowl mix together the broth and balsamic vinegar. Pour the mixture on top of all the food in the slow cooker.
  3. Cook HIGH 2-3 hours, LOW 4-6.
  • Author: Shannon Epstein
  • Prep Time: 10 minutes
  • Cook Time: 2 hours

Nutrition

  • Serving Size:
  • Calories: 116
  • Sugar: 7 g
  • Fat: 1.1 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 25.9 g
  • Fiber: 5.9 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg

 

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Slow Cooker Harvest Vegetables
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Michelle Cothran

Thursday 24th of November 2022

Hi. What brand slow cooker do you use. I’m nervous about mushy vegetables. Michell in Maine

Shannon Epstein

Thursday 24th of November 2022

Hi Michelle, I used a crockpot manual casserole-shaped slow cooker. Here's the link: https://www.amazon.com/Crock-Pot-3-5-Quart-Casserole-Manual-Charcoal/dp/B00KD346MW/r

That's a valid concern, it's very easy to overcook vegetables. If you have the time, I would check it after a couple of hours. If it's cooking quickly, turn it to WARM or even turn it off. If you turn off the slow cooker & keep the lid on, it will still continue to cook. Let me know if you need more assistance!

Terry

Saturday 19th of November 2022

Can you assemble this the night before and dump it into the slow cooker in the morning?

Shannon Epstein

Sunday 20th of November 2022

Yes absolutely!