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Home » Slow Cooker » Slow Cooker Cheesy Vegetables

Slow Cooker Cheesy Vegetables

Published: Nov 2, 2020 by Ashley Lecker · This post may contain affiliate links · 8 Comments

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cheesy vegetables on a serving spoon

Cauliflower, broccoli, leeks, and carrots are slow cooked in a creamy cheese sauce. My Slow Cooker Cheesy Vegetables is a hands-off side that is perfect to accompany a weeknight meal or a holiday side dish.

cheesy vegetables on a serving spoon

When I was a kid we traveled to Indiana to visit my Dad's side of the family. It was always one of my favorite trips because it meant a week of play with my cousins. It also meant delicious holiday food!

My aunt is a great cook and always made a cheesy vegetable casserole, and I loved it! It has cauliflower, broccoli, and carrots with lots of cheese and a crispy topping. It was so delicious.

Today, I have modified my take on the recipe to make Slow Cooker Cheesy Vegetables. It is not baked, and does not have the crunchy topping, but it a quick and easy side dish perfect for a weeknight dinner or a holiday spread.

I use fresh cauliflower, fresh broccoli, baby carrots, and leeks for the veggies in my recipe. I make my cheese sauce with two cheeses, cheddar and mozzarella, and both are excellent for melting.

These veggies are amazing- tender, packed with flavor, and cheesy. Slow cooker vegetable casserole recipes are an excellent addition to the menu because they are simple to make, hands-off cooking, well loved, and they make great leftovers.

vegetables scooped from the slow cooker

Ingredients

  • fresh cauliflower
  • fresh broccoli
  • leek
  • baby carrots
  • cream of chicken soup
  • sour cream
  • shredded cheddar cheese
  • shredded mozzarella cheese
  • milk
  • salt
  • pepper
  • slow cooker
  • cutting board

Let's Talk Cheese!

I use a mix of cheddar and mozzarella in this recipe. I find that they melt really well.

You could use American cheese, Colby Cheese, or even Muenster cheese.

I prefer a medium or sharp cheddar for my Slow Cooker Cheesy Vegetables, but mild works great as well.

  • raw vegetables in the slow cooker
  • completed cheesy slow cooker veggies
  • cheesy vegetables on a serving spoon

Instructions

  1. Place chopped cauliflower and broccoli into the slow cooker.
  2. Add sliced leeks and carrots.
  3. In a medium bowl, whisk together the soup, sour cream, cheeses, milk, and seasonings.
  4. Pour sauce over the vegetables, and stir gently.
  5. Place cover on slow cooker and cook on low 4-5 hours. Top with remaining cheddar cheese and allow it to melt. Serve.

Frequently Asked Questions

How small should I chop the broccoli and cauliflower?

I like to chop to make single bite pieces. I do not like them too small because it needs to hold up to the slow cooker. The photo below is a great example.

Can I use a different type of soup?

Sure! Cream of broccoli or cream of onion work really well for Slow Cooker Cheesy Vegetables.

Will this recipe work if I use frozen veggies?

Yes, make sure that the quantity is the same as the recipe below. There is no need to thaw prior to cooking. I also recommend adding a 1 tablespoon of flour to the cheese mixture because of the additional water in the frozen veggies.

For my recipe I am using regular carrots- how large should I cut them?

I recommend chopping them into 1-inch pieces.

Can I use different types of cheeses?

Of course! American is a great choice because it melts well. Colby and Muenster are also delicious options.

Do I need to add more liquid to make the cheese sauce coat all the veggies when I stir them together?

No, as the cheese melts and veggies cook there are natural liquids. This will create a smooth and yummy cheese sauce.

  • cheesy vegetables in a small bowl
  • cheesy vegetables on a fork

Looking for More Side Dishes?

Texas Roadhouse Green Beans

Loaded Sweet Potato Casserole

Roasted Garlic Mashed Potatoes

5-Ingredient Corn Casserole

Yellow Squash and Zucchini Casserole

Roasted Sweet Potato Stuffing

Van Able's Green Beans

veggies on a fork

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cheesy vegetables on a serving spoon

Slow Cooker Cheesy Vegetables

5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 hrs
Course Side Dish
Cuisine American
Servings 8 people

Ingredients
 
 

  • 1 head fresh cauliflower (3-4 cups)
  • 1 bunch fresh broccoli (3-4 cups)
  • 1 leek, sliced
  • 1 ½ cups baby carrots
  • 10.5 oz canned cream of chicken soup
  • ½ cup sour cream
  • 1 ½ cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup milk
  • ½ teaspoon salt
  • ½ tsp pepper
  • ¼ teaspoon garlic powder

Instructions
 

  • Place chopped cauliflower and broccoli into the slow cooker.
  • Add sliced leeks and carrots.
  • In a medium bowl, whisk together the soup, sour cream, 1 cup cheddar cheese, mozzarella cheese, milk, and seasonings.
  • Pour sauce over the vegetables, and stir gently.
  • Place cover on slow cooker and cook on low 4-5 hours. Top with remaining cheddar cheese and allow it to melt. Serve.
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!
cheesy vegetables on a serving spoon

Monday Holiday Side Dish Recipes:

  • Bacon Wrapped Green Bean Bundles by House of Nash Eats
  • Balsamic Glazed Baby Onions by Savory Experiments
  • Best Thanksgiving Stuffing Recipe by The Fresh Cooky
  • Brussels Sprouts and Bacon Stuffing by Hezzi-D's Books and Cooks
  • Brussels Sprouts and Potatoes with Sausage Crumbles by Food Lust People Love
  • Cauliflower Gratin by Lemon Blossoms
  • Cheese Herb Potato Gratin by Shockingly Delicious
  • Cheesy Broccoli Cauliflower Casserole by Blogghetti
  • Cranberry Fluff by An Affair from the Heart
  • Easy Chorizo Cornbread Dressing by A Kitchen Hoor's Adventures
  • Hasselback Sweet Potatoes with Cranberries & Pecans by Sweet Beginnings
  • Holiday Side Salad by Our Good Life
  • Honey Roasted Carrots by Devour Dinner
  • No Knead Cloverleaf Dinner Rolls by Karen's Kitchen Stories
  • Roasted Buttercup Squash by Palatable Pastime
  • Roasted fingerling potatoes with Parmesan by The Foodie Affair
  • Sauteed Spinach with Bacon by Kate's Recipe Box
  • Slow Cooker Cheesy Vegetables by Cheese Curd in Paradise
  • Sweet Potato Casserole with Pecans by West Via Midwest
  • Sweet Potato Salad by A Day in the Life on the Farm
  • Traditional Cranberry Sauce by Family Around the Table
  • Twiced Baked Sweet Potatoes by Cindy's Recipes and Writings

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

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Reader Interactions

Comments

  1. Wendy Klik

    November 02, 2020 at 11:30 am

    Slow cookers are indispensible during the holidays. This sounds amazing with all that cheese.

    Reply
  2. Christie

    November 08, 2020 at 11:17 am

    Love me some hands off, doesn't heat up the kitchen creamy goodness. Adding this to the must try list!

    Reply
  3. Chelsea

    January 10, 2021 at 12:27 pm

    Any recommendations on a meat to add? I cant do chicken bc its frozen and still in the freezer

    Reply
    • Ashley Lecker

      January 10, 2021 at 5:00 pm

      I would add sliced smoked sausage!

      Reply
  4. Ramona

    June 26, 2022 at 7:38 pm

    I added another can of soup (cream of celery) as well as the cream of chicken. as I didn’t have sour cream - I added Brussel sprouts, and I used shredded mild Gouda with some habenero cheddar. It was fantastic. Thank you for sharing. I am also curious what the nutritional/caloric info is for your original recipe?

    Reply
    • Ashley Lecker

      June 26, 2022 at 8:41 pm

      That sounds like a delicious version! I love brussel sprouts and I bet the cheese was nice and spicy. I do not have that information attached to this recipe, but there are multiple online calculators that can assist you.

      Reply
  5. Cathy

    December 23, 2022 at 10:13 am

    Can u make it in advance and teheat

    Reply
    • Ashley Lecker

      December 24, 2022 at 8:13 am

      Yes, the cheese may have a different consistency, but it will taste great.

      Reply

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Hi, I am Ashley. I am a busy mom and wife working to make family, food, and life an adventure!

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