When one thinks of cooking using a crock pot, one would automatically think of making meats juicy and tender. But slow cookers aren’t just good for meats—they’re great for all sorts of ingredients, including fresh fruits and vegetables. So if you’ve recently started a healthy diet, you can count on your trusty crock pot to whip up delicious meals!

Here are 3 slow cooker vegetable recipes you must try:

Best Crock Pot Mashed Potatoes

What do you need:

  • 2 1/4 kilograms of red potatoes, cut into cubes

  • 3 chicken bouillon cubes

  • 1 cup sour cream

  • 1 cup cream cheese, softened

  • 1/2 cup butter

  • 1 tablespoon minced garlic

  • salt and pepper to taste

Fill a large pot with lightly salted water and boil the potatoes with chicken broth and garlic until the potatoes are tender but still firm. Drain the potatoes in a bowl, reserving the water. Mashed potatoes with sour cream and cream cheese, with a tablespoon of reserved water to achieve desired consistency. Transfer the mashed potatoes to a slow cooker, cover, and cook for 2 to 3 hours on low. Add butter, salt, and pepper before serving.

Crock Pot All-Veggie Chili

What do you need:

  • 2 zucchini, thinly sliced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 1 green bell pepper, chopped

  • 1 red bell pepper chopped

  • 1 chopped onion

  • 2 garlic cloves, minced

  • 1 can whole peeled tomatoes with juice

  • 1 can chickpeas, drained

  • 1 small can of chopped green chiles

  • 1/3 cup chili powder

  • 1 tablespoon dried oregano

  • 2 teaspoons ground cumin

  • 1 teaspoon salt

Combine zucchini, carrots, celery, green bell pepper, red bell pepper, onion, garlic, tomatoes, chickpeas, and green chiles in a slow cooker. Stir to combine the ingredients well. Season with chili powder, oregano, cumin, and salt. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high.

Slow Cooked Creamy Potato Soup

What do you need:

  • 10 red potatoes cut into cubes

  • 1 red onion, chopped

  • 1 garlic clove, minced

  • 3 cups of water

  • 1 cup half and half

  • 3/4 cup real bacon bits

  • 1/2 cup shredded cheddar cheese

  • 1/4 cup chopped green onion

  • 3 tablespoons all-purpose flour

  • 2 tablespoons chicken bouillon granules

  • 1 tablespoon ranch dressing mix

  • 2 teaspoons dried parsley

  • 1 teaspoon seasoned salt

  • 1/2 teaspoon ground black pepper

In a large bowl, mix the potatoes in all-purpose flour to coat. Place the coated potatoes, onion, garlic, chicken bouillon granules, ranch dressing mix, parsley, seasoned salt, and black pepper in a crock pot. Stir to combine the ingredients well. Add the water to the mixture. Cover and cook for 7 to 9 hours on low heat. When done, add half and half to the soup, stir and cook for an additional 15 minutes. Sprinkle with Cheddar cheese and garnish with green onion to serve.

Enjoy healthier meals – try these slow cooker vegetable recipes!