Chop them up and toss them in! It's pretty hard to mess up with a slow cooker. You can experiment with all sorts of things and the flavors just blend together. One thing that is missing from your list is peppers. Slow cookers tend to diminish the flavor of vegetables (as opposed to a quick saute), so you need something like a few peppers to give it some zip. They don't have to be hot peppers unless you go in for that sort of thing. Sweet peppers can add a lot of flavor that gets lost from having just squash and beans in the pot.
Dried beans really shine in the slow cooker, and they are so cheap.
I would cook some beans or chick peas in the slow cooker and add the other veggies after. The only vegetables I like to slow cook are hard root vegetables like potatos and parsnips, most others I like to roast or saute because the dry heat brings out flavor. Well, I do like to saute onions gently for a while and then throw them in the slow cooker with the beans.
Mizuna is so good raw I never even thought of cooking it.
Rice cooked in coconut milk in the slow cooker with shredded carrots and garlic is delicious and hearty.
Why are you looking for slow cooker recipes specifically?
Lentils are cheap, and cook fast. I mix them with rice in my rice cooker, and throw in broccoli, carrots, squash, spinach, banana peppers and whatever else I have laying around. Beets, rutabagas, turnips, are all good too.
lentil soup with a dash of lemon and chard or kale ribbons tossed in at the end of the cooking time is really good.
My mom used to make a Greek dish with green beans, tomatoes, onions, and oregano, and a little lemon juice or vinegar.
You could do a french style cassolet, basically a bean dish with all your vegetables thrown in with a touch of mustard and some herbs de provance if you can find them.
Sometimes I type "vegan recipe" and start listing the ingredients I have in a search engine and see what looks good.
posted 5 years ago
Take any edible plant, cut it up and put it in the slow cooker with a can of Thai curry paste. If you want it to be even more authentic, add coconut milk*. I've got some cauliflower and celery cooking that way right now.
*Shredded coconut and water blended up for a minute is a lot cheaper than buying cans of coconut milk.
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