Crock Pot Vegetable Medley Recipes

Steps:

• 1. In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on LOW to 5-6 hours or until onion and peppers are tender. Discard bay leaves.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
• In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
• Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

Steps:

• Combine potatoes, carrots, and onion in your slow cooker.
• Pour broth over top.
• Cover and cook on HIGH for 4-6 hours.
• Mix well before serving.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
• In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
• Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Steps:

• Heat oil in a large skillet over medium heat.
• Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
• Add sauteed veggies to slow cooker.
• Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
• Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
• Stir in the peas, peppers and lemon juice using a fork.
• Cover and cook on high for 15 minutes until hot and peppers are tender.
• Sprinkle with parsley.

Steps:

• In very small bowl, mix salt and garlic-pepper blend. Sprinkle half of seasoning mixture over pork. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork chops in oil about 4 minutes, turning once, just until browned.
• Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker; top with carrots, potatoes and onion.
• Cover, cook on Low heat setting 3 to 4 hours.
• In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.