Best 2 Slow Cooker New Potatoes And Spring Vegetables Recipes

Indulge in a symphony of flavors with our collection of slow-cooker new potatoes and spring vegetable recipes, a delightful array of dishes that capture the essence of freshness and wholesome goodness. These culinary creations are not only easy to prepare but also brimming with vibrant colors and tantalizing aromas that will elevate your dining experience. From classic potato and carrot combinations to unique takes on Mediterranean and Asian-inspired flavors, our recipes offer a diverse culinary journey that caters to every palate. Whether you prefer simple yet comforting meals or dishes bursting with exotic spices, you'll find inspiration and culinary delight within this curated selection.

Let's cook with our recipes!

SLOW-COOKED LEMONY SPRING VEGGIES

Slow-Cooked Lemony Spring Veggies image

These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish with a sprinkle of chives. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 4h25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 medium carrots, halved lengthwise and cut into 1-inch pieces
1 large sweet onion, coarsely chopped
1-1/2 pounds baby red potatoes, quartered
3 tablespoons butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas, thawed
1 teaspoon grated lemon zest
1/4 cup minced fresh chives

Steps:

Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low until vegetables are tender, 4-5 hours., Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon zest. Sprinkle with chives.

Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 298mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SLOW COOKER NEW POTATOES

Slow Cooker New Potatoes image

Make and share this Slow Cooker New Potatoes recipe from Food.com.

Provided by Southern Lady

Categories Potato

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 3

Ingredients

4 lbs red potatoes, unpeeled
2 tablespoons olive oil
1 ounce dry zesty Italian salad dressing mix

Steps:

Combine oil and potatoes in crockpot; stir to coat.
Sprinkle with salad dressing mix and stir until all potatoes are evenly coated.
Cover and cook on Low 8 hours until potatoes are fork-tender.

Nutrition Facts : Calories 251.7, Fat 4.9, SaturatedFat 0.7, Sodium 54.6, Carbohydrate 48.1, Fiber 5.2, Sugar 3.9, Protein 5.7

Tips:

For the best results, use baby new potatoes that are about 1-1/2 inches in diameter.
If you don't have baby new potatoes, you can use larger potatoes, but you will need to cut them into smaller pieces.
You can use any type of spring vegetables that you like in this recipe. Some good options include asparagus, snap peas, carrots, and radishes.
Feel free to add other herbs and spices to this recipe to taste. Some good options include thyme, rosemary, garlic powder, and onion powder.
If you don't have a slow cooker, you can also make this recipe in a Dutch oven over low heat.

Conclusion:

This slow cooker new potatoes and spring vegetables recipe is a healthy and delicious way to enjoy the flavors of spring. The potatoes and vegetables are cooked until tender in a flavorful broth, and the herbs and spices add a delicious depth of flavor. This recipe is perfect for a weeknight meal, and it's also great for potlucks and parties. So next time you're looking for a quick and easy way to enjoy the flavors of spring, give this recipe a try.