Stewed vegetables in a slow cooker: TOP-20 best step-by-step recipes with PHOTO

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Prepared by: Arina Volskaya

05/18/2014 Cooking time: 1 hour 0 minutes

Simple and delicious food without oil and without frying. For those who want to eat healthy - a recipe for stewed vegetables in a slow cooker!

Product calorie analysis

Ratio of proteins, fats and carbohydrates:

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.

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The content of the article:

A multi-cooker can help the housewife simplify her daily life. Using this device, the process of preparing all dishes will be greatly simplified. After all, it’s enough to wash and cut the ingredients or take frozen preparations so that half the job is done. To complete the process, you only need to select the required mode and cooking time, and the device will do the rest.

Recipe: Stewed vegetables in a slow cooker without oil. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition “Stewed vegetables in a slow cooker without oil.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of vegetables stewed in a slow cooker without oil is 29.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Lenten dish for the whole family

Potatoes stewed with vegetables in a slow cooker are a tasty and healthy dish in themselves. And if you add beets to it, we get a side dish enriched with fiber.

Compound:

• 0.3 kg beets;
• 0.1 kg carrots;
• 0.1 kg of onion;
• 0.3 kg of potatoes;
• 70 g bell peppers;
• 150 ml tomato juice;
• 1 tbsp. l. refined sunflower oil;
• salt;
• freshly ground black pepper.

Preparation:

1. We wash and clean all vegetables.
2. Chop the potatoes and carrots into strips and grate the beets.
3. Chop the onion into half rings and the peppers into cubes.
4. Add sunflower oil to a multi-bowl and add carrots and beets.
5. Set the “Fry” option and sauté the carrots and beets for ten minutes.
6. Add potatoes, onions and bell peppers.
7. Pour tomato juice into the multi-bowl, add pepper and salt.
8. Set the “Soup” or “Stew” option and cook for forty minutes.
9. Then leave the assorted vegetables under the closed lid for 10-15 minutes and serve them to the table.

Mexican “Fajitas” in Russian style

Try this simple Mexican recipe for vegetable stew with chicken. It can be safely included in the holiday menu.

Compound:

• 1 kg chicken fillet;
• 0.4 kg of tomatoes;
• 3 pcs. multi-colored bell peppers;
• onion;
• fennel;
• 5-6 garlic cloves;
• 2 tsp. chopped chili;
• 2 tsp. caraway;
• 1 tbsp. l. paprika;
• ½ tsp. coriander;
• salt;
• freshly ground black pepper;
• 2 tbsp. l. lemon or lime juice;
• 1 tbsp. l. honey

Preparation:

1. Wash the tomatoes. We'll leave a couple of pieces and chop the rest coarsely. Let's put them in a multi-bowl.
2. Peel the bell peppers from the stalk and chop them into strips. Add to the tomatoes and set a couple of pieces aside.
3. Peel the onion and fennel and cut into thin half rings. Add to the multibowl and mix everything.
4. We clean the garlic cloves, finely chop them with a knife and add them to the rest of the products.
5. Wash and dry the chicken fillet.
6. Combine chili, cumin, coriander, salt, freshly ground pepper and paprika. Stir and rub the meat with spices.
7. Place the fillet on top of the vegetables.
8. Finely chop the remaining tomatoes and peppers with a knife and place on the meat.
9. We set the “Stew” option, cooking time – 2.5-3 hours.
10. At the end of the program, remove the fillet and cut into thin strips. Then return the meat to the multibowl.
11. Now we need to drain approximately 1 tbsp. the resulting juice.
12. Separately, combine lemon or lime juice with honey, add pepper and salt, mix.
13. Pour the dressing into the multi-bowl, stir and leave the dish for fifteen minutes with the lid closed.
14. This is such a beauty we have!

Which program should replace steaming?

Steamed vegetables in a slow cooker turn out tasty and healthy, so some recipes are prepared in the “Steam” mode. But how to steam without a steamer? Most multicooker models are equipped with this mode, so you can use this kitchen appliance. But what to do if the multicooker does not have such a mode. In this case, you can prepare the dish according to the recipe in the “Cooking”, “Soup” or “Stewing” program. By the way, you can cook vegetables for vinaigrette in a slow cooker this way.

Interesting facts about zucchini

This is what zucchini flowers look like.
They can be used in salads or, say, stuffed. Have you ever thought that “zucchini” is called both the vegetable we just cooked and a small restaurant?

Zucchini (which is a vegetable) is a type of pumpkin. Contains many vitamins and antioxidants, which, however, are destroyed when exposed to high temperatures.

The ideal cooking method is baking (for example, in the oven).

They say that eating zucchini prevents the appearance of gray hair.

And in some countries, not only the fruits, but also the flowers of zucchini are used for cooking. Would you like a salad with zucchini flowers?

Steamed vegetables in a slow cooker

Steamed vegetables in a slow cooker are much healthier than others. After all, the ingredients retain the greatest number of vitamins and minerals. Any recipe prepared using the “Steam” mode becomes very useful. However, using vegetable dishes can make this method even more beneficial.

Cooking does not require much effort; just take frozen assorted vegetables or chopped fresh vegetables and place them on a special grill. By pouring water into the multicooker and setting the required time, you can get a tasty and healthy side dish in a very short time.

Ingredients:

• potatoes – 400 g;
• carrots – 100 g;
• zucchini – 300 g;
• pumpkin and cauliflower – 250 g each;
• vegetable oil – 2 s. l.;
• salt - to taste;
• greens (any) – 30 g.

Cooking method:

1. All vegetables must be washed and peeled.
2. Cut the zucchini, carrots and potatoes into equal cubes, and divide the cabbage into individual inflorescences.
3. Cut the pumpkin into pieces equal in size to the other chopped vegetables.
4. Water is poured into the equipment, a liter is enough.
5. A grate for steaming is installed. Vegetables are laid out on it, poured with oil and sprinkled with salt.
6. On the instrument panel you need to find the “Steam” function and set the time to 30 minutes.
7. After the cooking time has expired, the vegetables are laid out on a dish and sprinkled with pre-chopped herbs.

Cabbage with vegetables is the perfect side dish!

Cooking cabbage in a slow cooker is an ideal solution for busy housewives. You don't have to worry about the vegetables burning or boiling. Just put the ingredients in the multi-bowl and go about your business.

Compound:

• head of cabbage;
• carrot;
• onion;
• 1 tbsp. l. tomato paste;
• 2 tomatoes;
• 1 tbsp. l. granulated sugar;
• 1 tbsp. l. refined vegetable oils;
• salt;
• blend of spices.

Preparation:

1. Peel the vegetables, chop the onion into cubes, and grate the carrots.
2. Grease the multi-bowl with oil and place the prepared vegetables.
3. Set the “Fry” option and sauté the carrots and onions for ten minutes.
4. Chop the cabbage thinly and add ½ of it to the multi-bowl.
5. Wash the tomatoes and chop them into cubes. Place them with the rest of the vegetables, add tomato paste, granulated sugar and salt, as well as spices, and mix.
6. Now add the remaining cabbage and set the “Multi-cook” option. The recommended temperature threshold is 110°.
7. Simmer the dish for an hour. You need to stir it a couple of times during the cooking process. Ready!

Dietary dishes in a slow cooker

To cook dietary dishes in a slow cooker, you don’t need any special skills or complex recipes. Functional equipment allows you to cook soups, vegetable and meat side dishes, make casseroles, desserts and even yoghurts.

The cooking process is fully automated. The housewife does not need to stand at the stove all the time and control the cooking. For a low-calorie lunch, it is important to choose the right ingredients and set the required mode on the gadget.

Five main secrets of the dietary recipe:

• lean types of meat (chicken, beef, rabbit, veal) and fish are used;
• low-fat milk, cottage cheese up to 5%, hard cheese, Feta, Tofu;
• refined sugar is replaced with dried fruits, honey, sweetener;
• For baking, whole grain, oat, and rye flour is used;
• salt and vegetable oil are added to a minimum.

Hedgehogs made from minced meat and rice

The dish takes about an hour to prepare. Sprinkle the finished meatballs with fresh herbs.

Diet broccoli soup

Place the food on plates and garnish with herbs.

Chicken with vegetables and zucchini

Steamed omelette in a slow cooker

For a healthy protein breakfast, you will need:

• a pair of eggs;
• skim milk - half a glass;
• salt.

How to make: Beat eggs, add milk, add salt. Pour the mixture into a small baking dish. Set the “Steam” mode. Place the bowl in the steaming basket and cover with a lid. After 15-20 minutes the omelette is ready to eat.

Cheese casserole in a slow cooker

The hot appetizer is generously sprinkled with fresh herbs and sesame seeds. For dressing, it is better to use low-fat sour cream, homemade mayonnaise or mustard.

Cauliflower stewed in a slow cooker

How to cook “Stewed vegetables in a slow cooker”

If you have a young zucchini, just wash it, cut off the ends and cut into small cubes. It is necessary to peel the skin and remove the seeds from the old zucchini. Then cut. Place the zucchini in the slow cooker.

Peel the eggplant and cut into cubes. Place on top of the zucchini.

Peel the carrots and cut into small thin pieces. We send it to the multicooker.

Remove seeds and chop the pepper. We send it to the company with the rest of the vegetables.

Peel and chop the onion. Wash and chop the tomatoes too. We put everything into the slow cooker. Add salt and spices. Close the lid of the multicooker and turn on the “quenching” mode for 40 minutes. Do not add water!!!