Guide to Slow Cooking Vegetables

Slow cooking vegetables is a great way to bring out their natural flavor. It ultimately leaves you with tender, juicy produce that is neither overcooked nor tasteless. Vegetables are a vital component of virtually all slow cooker recipes, but are especially important in soups and stews. You can even create delicious vegetarian dishes using your slow cooker.

Using Onions

Perhaps the most commonly used vegetable for slow cooking is the onion. Onions respond well to long cooking times and can add a punch of flavor to any dish. There are several varieties of onions, and each has its own unique taste. The mildest onions are Spanish or Bermuda, while white onions have a much stronger flavor. Other members of the onion family include leeks, chives, shallots, and garlic. All of these are great additions slow cooked meals. When using any of these ingredients, though, it is important to remember that slow cooking will decrease the pungency of the flavor. So, you may need to add more for a more vibrant dish, especially if you are planning on heating for more than four hours.
Adding Mushrooms

Another great way to add flavor to a slow cooker meal is to use mushrooms. There are many varieties of these vegetables and each has its own special flavor. Button mushrooms are white with a subtle, mild flavor. In contrast, field and shitake mushrooms have a very intense flavor. They will add pungency to stews and soups. In the middle of the mushroom family are chestnut and portabella mushrooms. These have a moderate flavor and firm texture. In fact, portabellas are so meaty they are often used as a meat replacement in vegetarian meals. All mushrooms are loaded with liquid, and will help your broth take on a full, dark color.
Root Vegetables

Root vegetables are a hearty addition to soups, stews, and pot roasts. This group of produce includes carrots, rutabagas, turnips, potatoes, and parsnip. Due to their dense nature, these vegetables will take the longest amount of time to cook. This makes them ideal for the slow cooker. It is usually helpful to cut root vegetables into small pieces prior to adding them to the pot. This will help them cook more evenly and become more tender.
Vegetable and Seasons

In autumn, pumpkins and other squash vegetables are especially popular in a variety of dishes. However, variations of these vegetables are available all year long. When prepared in the slow cooker, such flavorful, firm selections are able to retain their taste and texture. Additionally, they do not need to be cooked in a lot of liquid, as other slow cooked ingredients do. These vegetables produce their own moisture when heated, which makes them ideal for moisture-retaining slow cooking. Autumn and winter varieties tend to be sweeter than their summer cousins. However, both types have a delicious flavor and similar texture when prepared.
Other Vegetables

There are still hundreds of unnamed vegetables that are great for slow cooking. However, we will only discuss a few of the more common ones here. Tomatoes are great as they can be used whole or turned into sauces or broths for other slow-cooked dishes. Broccoli and cauliflower are also great for slow cooking as this method helps transform these hard vegetables into tender pieces. Peppers are also common in soups and stews. However, green peppers may become bitter when cooked for a long period. Therefore, these should be cut into small pieces and added near the end of the cooking time. Leafy vegetables, such as spinach and cabbage, should also be added later in the heating process. This will help them retain their flavor.
How about Frozen Vegetables?

Finally, if you do not have fresh vegetables on hand for a dish, you can always substitute frozen or canned varieties. However, keep in mind that these are generally pre-cooked to some extent and will not require as long a heating period. Canned vegetables should also be drained prior to cooking as they can add unnecessary liquid to your dish. You may also want to rinse these products to remove some of the salt and preservatives used when canning. Frozen vegetables take somewhat longer to heat than canned varieties. However, they should always be slightly defrosted before adding to the slow cooker.