Crockpot Cheesy Veggies

Crockpot Cheesy Veggies


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Spice up your mixed vegetable recipe with plenty of shredded Monterey Jack cheese! This quick crockpot recipe is full of flavor and can be enhanced with Italian sausage if you choose.

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Time needed

10 min preparation + 7 hour cooking

Serving Size / Yield

12 servings


  • 1 pkg. refrigerated potato wedges
  • 1 pkg. fresh baby carrots
  • 1 cauliflower floret, chopped
  • 1 can Cheddar cheese soup
  • 3 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne
  • 1 C. Frozen Peas, thawed
  • 1 C. shredded Monterey Jack cheese

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Combine the potatoes, carrots, and cauliflower in a slow cooker. In another bowl mix the soup, Worcestershire, and cayenne. Pour the soup over the vegetables and mix to coat. Cover and cook on low for 7 hours. 10 minutes before serving, stir the peas and cheese into the vegetables and cover another 10 minutes until the carrots are tender.

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