Slow Cooker Vegetables

Things have been a little insane lately, with classes, certifications, and only one car.  So I have been leaning heavily on my slow cooker to insure that there is something delicious for dinner, with little effort (or time) on my part.  I have been going back to my old faithfuls but have also been testing some new combinations to add to my list.  Essentially my testing consists of just throwing a bunch of veggies or beans in the slow cooker with some type of liquid and seeing what happens.  While one recipe was a massive fail, the rest were a huge hit.  As an added bonus I tried to incorporate as many local and seasonal ingredients in order to stay on track with my goals.  In doing so I think I found a new Top Squash: Delicata Squash.  Yum!

Slow Cooker Vegetables


1 tbsp olive oil

4 cloves garlic

1 medium onion, diced

1 lb delicata Squash, seeded and cubed

1/2 lb carrot, cut into 2in pieces

1/2 cup frozen corn

1 can diced tomatoes

2 medium sized heirloom tomatoes (I used some funky pink ridged ones)

1 can garbanzo beans, rinsed and drained

2 cups vegetable stock

6 basil leaves

1 tsp chili powder

1/2 tsp black pepper

1/2 tbsp dried oregano

pinch of smoked paprika

pinch of salt

Parmesan Cheese (optional)


  1. Heat the olive oil in a large saute pan over medium heat. Add the garlic and onion and cook about 7minutes, until golden, then add to slow cooker.
  2. Add the remaining ingredients to the slow cooker. Cook on low for 8 hrs or high for 3hrs. Taste and add seasonings if needed.
  3. Serve over rice, couscous, or egg noodles and enjoy!

I had some Parmesan Cheese left over from a dish earlier in the week so decided to use the last of it as a topping, which worked perfectly for us.  Greek yogurt would also be a great topping, but the vegetables could easily go naked.  I served it over garlic couscous but yellow rice, egg noodles, or simple brown rice would also work great.