I’m on a recipe roll today.  Here’s another one I did a few weeks ago to use up some veggies in my fridge…

Crock Pot Veggies & Broth

  • 8 ounce can chicken broth
  • 1/2 lb baby carrots
  • 1/4 head cabbage
  • 1/2 large red onion
  • 2 cloves garlic
  • 1 medium potato
  1. Chop vegetables to bite-size pieces.
  2. Dice garlic
  3. Combine with broth in crock pot
  4. Cook on low about 4 hours or on high about 2 hours.
  5. Salt and season to taste.

Variations on the theme:

You can use this along with a chicken or beef roast.  Start the meat on low, cook for 6 hours, then add the veggies and turn it up to high for 2 hours.  You won’t need the broth, since the meat will be producing its own juices to cook the veggies in.