Large onions will hold up well, infusing your meal with flavors and soaking other flavors up, but smaller onions will cook down to nothing. So if you can’t put your vegetables in the slow cooker with the rest of your meal, how do you cook them?
There are a few different ways to get around the vegetable slow cooker problem. Not all methods will fit into your schedule, or may be more effort than you desire, but all offer delicious methods to get your vegetables exactly how you want. The first method is to leave out all vegetables while cooking your main course. Once the main meal is done, empty your crock pot and add a small amount of water to the bottom. Now, either place a steamer rack or a bed of herbs in your crock pot. Place your vegetables on either of these, then close the lid and let your vegetables steam. In approximately 15 minutes, your vegetables will be done and delicious. The negatives to this method are that the meal and vegetables won’t mix their flavors together and that it takes a little bit longer for the meal to be ready.
Another method that works is to cut vegetables up into larger chunks, throw them in with your meal, and cook them normally throughout the day. Before your meal is finished, turn on your oven to broil. Take your vegetables out of the slow cooker, place them on a baking tray, and broil them until they are a little bit crispy. This helps them get a nice, crisp crust around them after the slow cooker has made them soft. Be careful not to cook them for too long, though, as you don’t want burnt vegetables! This often works best for potatoes and peppers.