What vegetables should not be added to a slow cooker?

It's not great, however, for cooking delicate vegetables such as spinach, asparagus, and peas . When cooked for long periods of time, these veggies can get mushy and may even lose some of their nutrients.

What can you not put in a slow cooker?

But before you get in the kitchen, avoid these common things you should never put in a slow cooker. Lean/expensive cuts of meat. Cuts of meat (Image credit: Shutterstock) ... Frozen foods. Frozen vegetables (Image credit: Shutterstock) ... Leafy vegetables. ... Creamy ingredients. ... Seafood. ... Pasta. ... Rice. Mar 23, 2024

Will vegetables go soggy in slow cooker?

Certain vegetables: Delicate herbs and veggies like fresh tomatoes, zucchini, and peas won't fare well in the slow cooker, as their individual textures may become mushy and flavorless if left for too long . If your recipe calls for these vegetables, try adding them close to the end of cooking time.

Do vegetables need to be covered with liquid in slow cooker?

Reduce liquid when using a slow cooker It should just cover the meat and vegetables . Don't overfill your slow cooker, or it may start leaking out the top, and the food won't cook so well. Half to two-thirds full is ideal – certainly no more than three-quarters.

Can you overcook vegetables in a slow cooker?

Can you overcook vegetables in the slow cooker? Slow cookers are designed to cook for extended periods of time, however if you are cooking a recipe on the wrong setting or time the may come out a little mushier than you would like .

Why are my carrots still hard in the slow cooker?

Carrots may remain firm in a slow cooker if they're not cooked long enough or if the temperature is too low . Ensure sufficient cooking time and consider cutting carrots into smaller pieces for even cooking.

When to add veggies to a slow cooker?

For more delicate vegetables, add them last . Precooking Can Boost Flavor. While the slow cooker is designed to make meals as easy as possible, you can add another depth of flavor by sautéing vegetables first, before adding them to the crock. This is especially true with aromatics like onion and garlic.

What tastes better in a slow cooker?

Soups, Stews & Chilis . Soups, stews and chilis are tailor-made for slow cooking. Since moisture can't evaporate, there's no concern they'll reduce too much, and flavors have a chance to develop and blend during the long cook time. See for yourself with our recipe for Slow-Cooker Irish Stout Beef Stew.

Do you put vegetables in a slow cooker at the same time as meat?

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top . Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).

Is cooking vegetables in a slow cooker healthy?

Vegetables cooked in a slow cooker or crock pot retain more of their natural vitamins and nutrients than harsher cooking methods – such as boiling – because the temperatures are lower.

What are the disadvantages of a slow cooker?

What are the disadvantages of a slow cooker? Slow cookers only apply heat to the bottom of the crock, which cuts down on their ability to reduce liquids and brown foods, and develop flavor the same way a Dutch oven or pressure cooker can .

Can anything burn in a slow cooker?

Don't Overfill Your Crockpot Most recommend filling a crockpot one-half to two-thirds of the way. Overfilling it may cause the contents to boil over, while not enough liquid may burn your dinner .

Slow Cooker Peanut Tofu & Broccoli (2024)

broccolideliciousdinnerlunchpeanut-buttertofuveganvegandinnerveganlunch

3 years ago

by Six Vegan Sisters

Jump to Recipe

In our opinion, you can’t go wrong with the combination of tofu and broccoli, especially when covered in a hearty creamy, peanut sauce. This recipe is the perfect meal to prep at the beginning of the week because it can be enjoyed for lunch or dinner. Bonus: this dish can easily be doubled (or tripled!) if you’re looking to enjoy it multiple days in a row or feed a crowd.

We are so excited to bring you this recipe just as the world begins to open up again (fingers crossed!), and lots of us are headed back into the office or to school. This recipe is made easy in our favorite Crockpot™ Slow Cooker and made even easier when re-warmed to enjoy later in the Crockpot™ Lunch Crock®.

TheCrockpot™ Lunch Crock® truly makes on-the-go lunches effortless because it warms while you work (or study!) allowing for you to have delicious meals whenever you need them.

Some of our favorite benefits of the Crockpot™ Lunch Crock® include:

It allows you to heat leftovers, soups, oatmeal and any number of your favorites into amazing meals away from home

The 20-ounce capacity is perfect for a personal, portion-sized meal

It’s easily portable — the travel lid seals food during transport

It allows for easy clean up — it has a removable, dishwasher-safe food container and lid

So, go ahead and make your lives easier by getting yourself a Crockpot™ Lunch Crock® AND prepping our Peanut Tofu & Broccoli recipe so you can enjoy it whenever and wherever.

For this recipe, you’ll start by quickly sautéing the tofu (if preferred, this is totally optional), then adding all the sauce ingredients to your Crockpot™ Slow Cooker.

Equipment

Crockpot® Slow Cooker

Ingredients

1 (14 oz) block extra firm tofu drained and pressed
1 tsp olive oil optional, for sautéing (see step one)
1 head (about 5 cups chopped) broccoli
1/2 cup coconut milk full fat preferred
1/4 cup peanut butter can use crunchy or creamy
3 tbsp soy sauce low sodium, if preferred
1 tsp chili garlic sauce
1 tbsp rice vinegar
1 tsp agave or maple syrup
1 tsp cornstarch
3 tbsp water
green onion for topping
sesame seeds for topping

Instructions

Chop the tofu into roughly 1-inch pieces. If preferred, sauté the tofu in 1 tsp olive oil over medium-high heat until lightly crispy on all sides (this is optional if you prefer a crispier tofu).
Prepare the broccoli by chopping into bite-sized pieces and set aside.
To your Crockpot™ Slow Cooker, add coconut milk, peanut butter, soy sauce, chili garlic sauce, rice vinegar, and agave (or maple syrup).
Whisk all ingredients together and add the cubed tofu. Cover and let cook on low for 2 hours (keeping in mind you will have to add the broccoli and cornstarch slurry at the 45-minute mark and mix at the 25-minute mark).
In a small bowl, combine the cornstarch and water and whisk well. At the 45-minute mark, add the cornstarch slurry and chopped broccoli. Mix well (some of the peanut butter sauce may be stuck to the sides. That's okay, just scrape off and mix well).
At the 25-minute mark, open and mix one last time.
Serve over rice, quinoa, or your favorite grain. Top with green onions, sesame seeds, and more chili garlic sauce, if preferred.

Keyword broccoli, delicious, delish, dinner, easydinner, lunch, peanut, peanut-butter, peanutbutter, tofu, vegan, vegandinner

Categories:feastlunch break

- Michelle
- November 18, 2021
Reply
Delicious! I prepared out tofu cubes by air frying them and adding them to the crock pot. We served it over rice and added sesame seeds. It was so delish(o:
- Whitney J.
- January 21, 2022
Reply
How are there not more reviews? I made this for myself as part of a fast I’m doing for the month. I figured my family wouldn’t be interested, but boy was i wrong. They were so upset I left them out for this one! So much that I made it again a week later. This is sure to become a staple recipe in our house. Bonus, the recipe is very forgiving, and if the times are off a little bit, it still turns out perfect. So easy, so good.. even for the meat and potato guys in the house!
- Tracey
- February 18, 2023
Reply
Hello, I made this without the tofu (don’t like it), but used chickpeas instead and it still came out wonderful, I also didn’t use the chili garlic sauce (upsets the tummy), but other than those few changes I really enjoyed this dish. My daughter said that it kind of tasted like one of my husband’s Filipino dishes, so I think that is a complement since my kids love their dad’s cooking…. lol Looking forward to making it again!
1. - Daniel
  - March 30, 2024
  Reply
  English is not my first language, so I didn’t know if “at the 45 minute mark” means when 45 minutes have passed or when 45 minutes are left (after 1 hour and 15 minutes heating)
- Acacia Harrison
- November 15, 2023
Reply
This is absolutely delicious. I used natural salted peanut butter and it wasn’t too sweet or too salty. I used chili crisp instead of garlic chili sauce, because the store I went to didn’t have Red Rooster. I can’t wait to try it with that next time. I went straight with the uncooked tofu and it held up very well. It looks like not enough sauce but turns out just right. Not sure how large a serving is, but I’d say you could maybe double this for 4 people or 2 who like leftovers.
- Wendy
- February 15, 2024
Reply
I doubled the sauce cuz I used more broc. I also added ginger to the sauce and it was so good!

Slow Cooker Peanut Tofu & Broccoli (2024)

Equipment

Ingredients

Instructions

Leave a Reply

FAQs

What vegetables should not be added to a slow cooker? ›

What are the disadvantages of a slow cooker? ›