Slow Cooker Ham with Veggie Medley

It’s funny how some of the simplest recipes can become our family’s absolute favorites. This Slow Cooker Veggie Medley is one of those unassuming gems in our kitchen. Initially, I was looking for a healthy, hands-off side dish to accompany a weeknight dinner, and what emerged from my slow cooker was nothing short of delightful. The aroma alone, a blend of earthy root vegetables and fragrant herbs, had everyone gathered in the kitchen, eager to taste. Even my pickiest eater, who usually shies away from vegetables, was surprisingly enthusiastic. The slow cooking process magically transforms ordinary vegetables into tender, flavorful morsels, infused with a rich, savory broth. It’s become a staple in our rotation, not just as a side, but sometimes as a light and comforting meal on its own. It’s truly a testament to how slow cooking can elevate simple ingredients to something truly special, and this Veggie Medley is a recipe I wholeheartedly recommend bringing into your home and onto your table.

Ingredients for Slow Cooker Veggie Medley

• Potatoes: 2 lbs, Yukon Gold or red potatoes, diced into 1-inch pieces. These provide a creamy texture and hearty base to the medley.
• Carrots: 1 lb, peeled and sliced into ½-inch thick rounds. Carrots add sweetness and vibrant color to the dish.
• Onions: 2 large, yellow or white onions, roughly chopped. Onions contribute a savory depth of flavor that intensifies during slow cooking.
• Bell Peppers: 2 large, assorted colors (red, yellow, orange), cored, seeded, and chopped into 1-inch pieces. Bell peppers offer a slightly sweet and slightly tangy note, along with beautiful visual appeal.
• Zucchini: 2 medium, trimmed and chopped into 1-inch pieces. Zucchini adds a delicate texture and mild flavor that absorbs the surrounding broth beautifully.
• Mushrooms: 1 lb, cremini or button mushrooms, halved or quartered if large. Mushrooms bring an earthy umami flavor that complements the other vegetables perfectly.
• Garlic: 4 cloves, minced. Garlic provides a pungent and aromatic base flavor that enhances the overall taste profile.
• Vegetable Broth: 4 cups, low sodium. The broth is the cooking liquid and infuses all the vegetables with flavor while keeping them moist and tender.
• Dried Herbs: 2 tablespoons, Italian herb blend or a mix of your favorites like thyme, oregano, rosemary, and basil. Herbs provide aromatic complexity and depth of flavor.
• Olive Oil: 2 tablespoons, extra virgin. Olive oil is used for sautéing the onions and garlic, adding a layer of flavor and helping them soften before slow cooking.
• Salt: 1 ½ teaspoons, or to taste. Salt enhances the flavors of all the vegetables and seasonings.
• Black Pepper: ½ teaspoon, freshly ground, or to taste. Black pepper adds a subtle spice and complexity to the dish.
• Optional: Fresh Parsley: ¼ cup, chopped, for garnish. Fresh parsley adds a bright, fresh finish and visual appeal when serving.
• Optional: Red Pepper Flakes: ¼ teaspoon, or to taste, for a touch of heat. Red pepper flakes add a subtle warmth and spice if desired.

Instructions for Slow Cooker Veggie Medley

1. Prepare the Vegetables: Wash and chop all the vegetables according to the ingredient list descriptions. Ensuring uniform sizes for the potatoes, carrots, bell peppers, and zucchini will help them cook evenly in the slow cooker. Mince the garlic and set aside.
2. Sauté Aromatics (Optional but Recommended): While this step is optional for a truly hands-off slow cooker approach, sautéing the onions and garlic first significantly enhances the depth of flavor in the final dish. Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. This step releases the aromatic compounds in the onions and garlic, creating a richer base flavor.
3. Layer Vegetables in the Slow Cooker: In a 6-quart or larger slow cooker, begin layering the vegetables. Start with the potatoes and carrots at the bottom, as they are the densest and take the longest to cook. Layer the onions and garlic (whether sautéed or raw) over the root vegetables. Next, add the bell peppers, zucchini, and mushrooms. Layering helps ensure even cooking, with the denser vegetables at the bottom exposed to more direct heat.
4. Season and Add Broth: Sprinkle the dried herbs, salt, and black pepper evenly over the vegetables in the slow cooker. If you desire a touch of heat, add the red pepper flakes at this stage. Pour the vegetable broth over the vegetables. Ensure the broth reaches about two-thirds to three-quarters up the sides of the vegetables, but doesn’t completely submerge them. You want enough liquid to steam the vegetables and create a flavorful broth, but not so much that they become overly watery.
5. Slow Cook to Perfection: Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. Cooking times may vary slightly depending on your slow cooker model and the size of your vegetable pieces. The vegetables are done when they are tender but not mushy. You should be able to easily pierce the potatoes and carrots with a fork. Avoid overcooking, as the vegetables can become too soft and lose their texture.
6. Check for Tenderness and Adjust Seasoning: After the cooking time is complete, check the vegetables for tenderness with a fork. Taste the broth and adjust seasoning as needed. You may want to add more salt, pepper, or herbs to your preference.
7. Garnish and Serve: Once the vegetables are cooked to your liking and seasoned appropriately, you can garnish with fresh chopped parsley if desired. Serve the Slow Cooker Veggie Medley hot as a side dish or a light vegetarian meal. The flavorful broth can be spooned over the vegetables when serving.

Nutrition Facts (per serving, approximate)

• Serving Size: Approximately 1 cup
• Calories: 150-180 kcal
• Fat: 4-6g

Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.

Preparation Time

• Prep Time: 20-25 minutes (chopping vegetables, sautéing aromatics if desired)
• Cook Time: 6-8 hours on low or 3-4 hours on high in a slow cooker
• Total Time: Ranges from 6 hours 20 minutes to 8 hours 25 minutes depending on cook time. Hands-on time is minimal, mostly focused on vegetable preparation, making it ideal for busy schedules. The slow cooker does the majority of the work, allowing for a flavorful and healthy meal with minimal effort.

How to Serve Slow Cooker Veggie Medley

This versatile Slow Cooker Veggie Medley can be served in numerous ways, making it a fantastic addition to any meal. Here are some ideas:

• Side Dish for Main Courses:
  • Roasted Chicken or Tofu: The savory vegetables provide a perfect accompaniment to roasted proteins.
  • Grilled Fish or Tempeh: The medley’s flavors complement the lighter profiles of fish and tempeh beautifully.
  • Lentil Loaf or Vegetarian Meatloaf: Serve alongside vegetarian main courses for a hearty and balanced meal.
  • Pasta Dishes: Pair with pasta dishes like pesto pasta or a simple marinara for added vegetables.
• As a Light Vegetarian or Vegan Meal:
  • Served over Quinoa or Rice: Create a complete and satisfying vegetarian or vegan meal by serving the medley over a bed of quinoa, brown rice, or couscous.
  • Topped with a Fried or Poached Egg (Vegetarian Option): For a protein boost and richer flavor, top a bowl of the medley with a fried or poached egg.
  • With Crusty Bread: Enjoy it as a hearty vegetable stew with a side of crusty bread for dipping into the flavorful broth.
  • As a Base for Soups: Puree a portion of the medley to create a creamy vegetable soup base.
• Creative Serving Ideas:
  • Stuffing for Bell Peppers or Zucchini: Use the cooked vegetables as a flavorful filling for stuffed bell peppers or zucchini boats.
  • Mixed into Salads: Let the medley cool and incorporate it into hearty salads for added flavor and texture.
  • Tacos or Burritos Filling: Use the medley as a vegetarian filling for tacos or burritos, adding beans or lentils for extra protein.
  • Pizza Topping: Chop the vegetables smaller and use them as a unique and flavorful pizza topping.

Additional Tips for the Best Slow Cooker Veggie Medley

1. Don’t Overcrowd the Slow Cooker: Ensure the vegetables are in a single layer or at most two layers in the slow cooker. Overcrowding can lead to uneven cooking and steamed rather than tender-cooked vegetables. If you have a lot of vegetables, consider using two slow cookers or cooking in batches.
2. Cut Vegetables to a Uniform Size: Chopping vegetables into similar-sized pieces is crucial for even cooking. This ensures that all vegetables are tender at the same time and prevents some from being overcooked while others are still firm. Aim for roughly 1-inch pieces for most vegetables.
3. Sauté Onions and Garlic for Deeper Flavor: While optional, sautéing the onions and garlic before adding them to the slow cooker significantly enhances the depth of flavor in the final dish. This step caramelizes the sugars in the onions and mellows the garlic, creating a richer and more complex flavor base.
4. Adjust Broth Amount Based on Vegetable Water Content: Vegetables like zucchini and mushrooms release a significant amount of water as they cook. If using a lot of these, you may need to reduce the amount of vegetable broth slightly to avoid an overly watery medley. Conversely, if you are using mostly root vegetables, you may need to add a little more broth to ensure sufficient cooking liquid.
5. Add Heartier Vegetables at the Bottom: Place denser vegetables like potatoes and carrots at the bottom of the slow cooker. They require more heat to cook through, and the bottom of the slow cooker tends to be the warmest area. Softer vegetables like zucchini and mushrooms can be layered on top.
6. Don’t Overcook: Overcooking vegetables in a slow cooker can lead to a mushy texture and loss of flavor. Check for tenderness after the recommended cooking time and adjust accordingly. The vegetables should be fork-tender but still retain some shape and texture.
7. Experiment with Different Vegetables and Herbs: This recipe is highly adaptable. Feel free to experiment with different vegetables based on seasonality and your preferences. Consider adding sweet potatoes, butternut squash, parsnips, green beans, or Brussels sprouts. You can also customize the herb blend to your liking, trying combinations like rosemary and thyme for a more earthy flavor, or basil and oregano for an Italian twist.
8. Roast Vegetables Before Slow Cooking for Caramelization (Advanced Tip): For an even richer flavor and slightly caramelized edges, you can roast the vegetables in the oven at high heat (400°F/200°C) for about 20-30 minutes before transferring them to the slow cooker. This step adds another layer of complexity and sweetness to the vegetables. This is especially beneficial for root vegetables like potatoes and carrots.

FAQ About Slow Cooker Veggie Medley

Q1: Can I make this recipe vegan?
A: Yes, this recipe is naturally vegan as it only uses vegetables, vegetable broth, and plant-based seasonings. Ensure you are using a vegetable broth that is certified vegan if you are strictly following a vegan diet.

Q2: Can I add protein to this recipe to make it a more complete meal?
A: Absolutely! You can easily add protein. Stir in cooked beans (like chickpeas, cannellini beans, or kidney beans) during the last hour of cooking. Alternatively, serve the veggie medley over quinoa, lentils, or tofu for a protein-rich meal.

Q3: Can I use frozen vegetables in this recipe?
A: While fresh vegetables are recommended for the best texture and flavor, you can use frozen vegetables in a pinch. Add frozen vegetables towards the end of the cooking time (about 1-2 hours before serving) as they cook faster than fresh vegetables. No need to thaw them before adding.

Q4: How long will leftovers last, and how should I store them?
A: Leftovers will last for 3-4 days in the refrigerator when stored in an airtight container. Allow the veggie medley to cool completely before refrigerating.

Q5: Can I freeze Slow Cooker Veggie Medley?
A: Yes, this recipe freezes well. Let the medley cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The texture of some vegetables, like zucchini, might be slightly softer after freezing and thawing.

Q6: Can I use different types of broth?
A: Yes, you can experiment with different broths. Chicken broth (if not strictly vegetarian/vegan) or beef broth can add a different flavor profile. For a richer vegetarian flavor, try using mushroom broth or a vegetable broth with added umami flavors.

Q7: What if I don’t have Italian herbs? Can I use something else?
A: Certainly! If you don’t have Italian herbs, you can use a combination of individual dried herbs like thyme, oregano, rosemary, basil, and marjoram. You can also use herbs de Provence or simply use your favorite herb blend. Fresh herbs can also be added towards the end of cooking for a brighter flavor.

Q8: Can I make this recipe on the stovetop or in the oven if I don’t have a slow cooker?
A: Yes, you can adapt this recipe for stovetop or oven cooking. For stovetop, use a large pot or Dutch oven. Sauté onions and garlic, then add vegetables and broth. Simmer over low heat, covered, for about 45-60 minutes or until vegetables are tender. For oven cooking, roast vegetables at 375°F (190°C) for about 45-60 minutes, or until tender, tossing halfway through. Ensure vegetables are spread in a single layer on a baking sheet.

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