Italian Slow Cooker Vegetables

Italian Slow Cooker Vegetables

4.2 of 5 (44)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 147.1
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 526.0 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 9.2 g
  • Protein: 7.5 g

View full nutritional breakdown of Italian Slow Cooker Vegetables calories by ingredient
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Serve as a side dish or over pasta or rice as a main dish. Serve as a side dish or over pasta or rice as a main dish.
Number of Servings: 5


    1 tsp olive oil
    1 can Great Northern or cannellini beans, drained and rinsed
    1 can green beans, drained and rinsed
    1 can diced tomatoes, or 1.5 cup fresh tomatoes, diced
    1 medium yellow onion, quartered
    2 cloves garlic, peeled and quartered
    1 tbsp oregano, ground
    2 small zucchini, thickly sliced
    1 eggplant, peeled, diced
    2 stalks of celery
    1 dask black pepper


Rub olive oil over Crock-Pot sides and bottom to prevent sticking.
Add remaining ingredients. By all means, add others, if you like. (Many people enjoy green bell peppers in this dish; I find this recipe an excellent way to hide a turnip or two, or to use up that starting-to-wilt spinach.)
Cover and cook on low for 6-9 hours.
Taste (carefully) and season further as desired.
Serve as a side dish or over pasta or rice.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    It was awesome! I made it just the way you have it and added summer squash to it. It was fab! Especially being in college, it was super easy, cheap, tasty, and ready for dinner when I come home! I ate it plain and it would be amazing with Olive Garden's bread sticks!! =) Thank you for sharing! - 3/16/10

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  • Incredible!
    1 of 1 people found this review helpful
    I have and do this often on low it turns out really good. I guess I cut my veggies in larger angles and it turns out great. Sometimes I add red pepper flakes or other veggies too! - 4/28/09

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  • 1 of 1 people found this review helpful
    I have some veggies that I need to use before they spoil and I think this will be a great dish. I don't have eggplant or zucchini so I will use peppers and maybe some cabbage. I'll see once I am in the kitchen.

    Thanks for sharing.
    - 3/5/09

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  • Good
    1 of 2 people found this review helpful
    the idea is good, but the long cooking makes too soft for me so i do in the fry pan w/o.o. or roast n a hot oven 425 for 20-30 minutes. - 7/19/08

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  • better to use fresh instead of canned, use corn also or instead of green beans.add it seas, to itadd bay leaves, oregano, can add chick breast on bottom. - 11/1/15

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