Stewed vegetables in a slow cooker

The benefits of vegetables have long been known. Many prepare salads, soups, appetizers and side dishes. Such dishes are usually eaten by people who adhere to diet and proper nutrition. Stewed vegetables can be prepared both from seasonal summer vegetables and from frozen ones. It is especially convenient to do this in a slow cooker.

Stewed vegetables in a slow cooker: the best recipes

Vegetable mix canned tomatoes

Composition:

• Potatoes - 7 pcs.
• Carrots - 3 pcs.
• Courgettes - 2 pcs.
• Onions - 4 pcs.
• Canned tomatoes - 2 pcs.
• Black pepper peas - 3 pcs.
• Tomato juice - 1 tbsp.
• Bay leaf - 2 pcs.
• Salt - to taste
• Vegetable oil

Cooking:

1. Peel all the vegetables. Onions cut into large cubes, carrots - in circles or cubes, zucchini and potatoes - in small cubes. Chop canned tomatoes in large slices.
2. Pour vegetable oil into the bowl of the multicooker, put onions, peppercorns and bay leaf. Top it with carrots, put the potato pieces.
3. Salt the vegetables to taste and add half the chopped tomatoes.
4. Coat the vegetables with zucchini and lay out the remaining tomatoes.
5. Pour the vegetables with tomato juice, close the lid, turn on the Quenching program and cook for 1 hour.
6. 10 minutes before cooked, mix all vegetables thoroughly and leave until cooking is complete.
7. Serve hot stewed vegetables along with tomato gravy.

Vegetable bacon ragus

Composition:

• Smoked bacon - 300 g
• Frozen vegetables - 500 g
• Sour cream or mayonnaise - 2 tbsp.
• Salt and spices - to taste
• Greens to taste
• Vegetable oil

Cooking:

1. For this recipe you will need a package of frozen vegetables that you can buy at any supermarket.
2. Fry the bacon first. To do this, cut it into thin strips, pour silent vegetable oil into the multicooker bowl and process in the Baking program until golden brown.
3. When the bacon is slightly fried, add a mixture of frozen vegetables to it, season with spices and salt.
4. Sprinkle vegetables with chopped greens, add sour cream or mayonnaise.
5. Stir vegetables, close the slow cooker with a lid and cook in the Baking or Stewing program for about 30 minutes.

Braised frozen vegetables with cheese notes

Composition:

• A mixture of frozen vegetables - 500 g
• Cheese - 250 g
• Salt and spices - to taste

Cooking:

1. Put the vegetables in a special grid for cooking steamed.
2. In the bowl of the multicooker pour water to the special risks.
3. Sprinkle vegetables well with spices and salt. Set the program "Steaming" or "Vegetables" for 40 min.
4. While vegetables are cooking, grate the cheese on a coarse grater.
5. After the beep, sprinkle the vegetables with grated cheese and serve them to the table as a side dish of fish, meat or chicken.

Cooking in the Redmond multicooker

Composition:

• Eggplant - 2 pcs.
• Courgettes - 1 pc.
• Onions - 2 pcs.
• Tomatoes - 1 pc.
• Bulgarian pepper - 1 pc.
• Mushroom platter - 200 g
• Bouillon cube - 1 pc.
• Bay leaf - 2 pcs.
• Salt and spices - to taste
• Greens to taste
• Vegetable oil

Cooking:

1. All vegetables thoroughly rinse, dry and clean. Onions cut into cubes or half rings, carrot - into circles.
2. Chop Bulgarian pepper into thin strips, chop eggplant with zucchini. Cut the tomato into slices.
3. Pour vegetable oil into a multicooker container, put all the vegetables, salt and pepper, add bay leaf and chopped greens.
4. Put the mushrooms and bouillon cube. Set the mode "Stewing" or "Vegetables" for 40 min. Thanks to mushrooms, steamed vegetables are obtained with an unusual flavor and quite nourishing.

Tender Chicken Fillet with Vegetables

Composition:

• Chicken fillet - 700 g
• Onions - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Potatoes - 5 pcs.
• Broccoli - 300 g
• Carrots - 1 pc.
• Salt and spices - to taste
• Vegetable oil

Cooking:

1. Peel and chop the vegetables. Onion cut into half rings, Bulgarian pepper - into straws, potatoes - into cubes, rub carrots on a coarse grater.
2. For the night pickle the chicken fillet: rub each piece with spices and salt, add the Bulgarian pepper and onion.
3. After the marinated chicken, place in a multicooker container, pre-lubricated with vegetable oil. Set the "Baking" mode for 40 minutes (do not forget to stir every 10 minutes).
4. After the beep, add potatoes and broccoli to the chicken, pour in some water and salt. Turn on the "Quenching" mode for 1 hour.
5. Chicken with vegetables laid out on plates and served, sprinkled with chopped greens.

How to cook stewed vegetables with meat in a slow cooker?

Composition:

• Potatoes - 7 pcs.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Peas - 200 g
• Celery -2 pcs.
• Beef - 300 g
• Satsabel sauce - 3 tbsp.
• Sour cream - 3 tbsp.
• Salt and spices - to taste
• Greens to taste

Cooking:

1. First, peel the vegetables, cut them arbitrarily. Grate carrots on a coarse grater.
2. Put all the vegetables and meat in the crock-pot, add a little water, sauce, sour cream and spices. Mix the ingredients well.
3. Set the program "Quenching" for 30 - 40 minutes.
4. Serve the stewed vegetables with meat, sprinkled with chopped greens.

The slow cooker is a great helper that makes life easier for every hostess. With its help you can cook absolutely any dish, spending a minimum of time and effort. Stewed vegetables cooked in a slow cooker are tender, nourishing and tasty. With their help, you can significantly diversify the daily diet, serving as a side dish to meat and fish dishes.