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Slow Cooker Harvest Vegetables

overhead shot of cooked harvest vegetables in a white bowl garnished with fresh cranberries
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5 from 2 reviews

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

Units Scale
  • 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)

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

Find it online: https://fitslowcookerqueen.com/slow-cooker-harvest-vegetables/

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