Slow Cooker Broccoli And Cauliflower

cheesy vegetables on a serving spoon

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 tbsp 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?

Texas Roadhouse Green Beans

Loaded Sweet Potato Casserole

Roasted Garlic Mashed Potatoes

5-Ingredient Corn Casserole

Yellow Squash and Zucchini Casserole

Roasted Sweet Potato Stuffing

Van Able's Green Beans

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cheesy vegetables on a serving spoon

Slow Cooker Cheesy Vegetables

Prep Time 10 mins

Cook Time 4 hrs

Course Side Dish

Cuisine American

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 tsp salt
½ tsp pepper
¼ tsp garlic powder

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.

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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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