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.
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.
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.
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, cheeses, 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.
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.
Looking for More Side Dishes?
Roasted Garlic Mashed Potatoes
Yellow Squash and Zucchini Casserole
If you’ve tried my Slow Cooker Cheesy Vegetables or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Slow Cooker Cheesy Vegetables
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.
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
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Wendy Klik
Slow cookers are indispensible during the holidays. This sounds amazing with all that cheese.
Christie
Love me some hands off, doesn't heat up the kitchen creamy goodness. Adding this to the must try list!
Chelsea
Any recommendations on a meat to add? I cant do chicken bc its frozen and still in the freezer
Ashley Lecker
I would add sliced smoked sausage!
Ramona
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?
Ashley Lecker
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.
Cathy
Can u make it in advance and teheat
Ashley Lecker
Yes, the cheese may have a different consistency, but it will taste great.