Creamy, garlicky, and packed with tender vegetables, this easy slow-cooker side dish is coated in a rich Parmesan sauce. It’s perfect for family dinners, holidays, or whenever you want an effortless vegetable dish.
Servings: 6
Prep Time: 15 minutes
Cook Time: 3–4 hours on LOW
Total Time: About 4 hours 15 minutes
Ingredients
- 3 cups broccoli florets
- 2 cups cauliflower florets
- 2 medium carrots, sliced
- 1 cup sliced zucchini
- 1 small yellow onion, sliced
- 4 cloves garlic, minced
- 4 oz (115 g) cream cheese, softened
- 1 cup heavy cream
- ½ cup low-sodium chicken or vegetable broth
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Lightly grease a 6-quart crockpot with butter or cooking spray.
- Add the broccoli, cauliflower, carrots, zucchini, and sliced onion to the crockpot.
- In a bowl, whisk together the heavy cream, broth, softened cream cheese, minced garlic, Italian seasoning, onion powder, black pepper, and salt.
- Pour the creamy mixture over the vegetables.
- Add the butter in small pieces over the top.
- Cover and cook on LOW for 3–4 hours, or until the vegetables are tender but not falling apart.
- Stir gently halfway through cooking if possible.
- During the final 15–20 minutes, add the grated Parmesan cheese.
- Stir gently until the Parmesan melts into the sauce and creates a creamy coating around the vegetables.
- If the sauce is thinner than desired, leave the lid slightly open during the final 15–20 minutes to allow some excess moisture to evaporate.
- Taste and adjust salt and black pepper.
- Garnish with fresh parsley and a little extra Parmesan before serving.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 305
Protein: 11 g
Carbohydrates: 15 g
Fat: 24 g
Fiber: 4 g
Sugar: 6 g
Sodium: 420 mg
Nutrition will vary depending on the vegetables, dairy products, broth, and amount of Parmesan used.
Allergen Information
Contains:
- Milk/dairy from cream cheese, heavy cream, butter, and Parmesan
For vegetarian: Use vegetable broth instead of chicken broth.
For gluten-free: The ingredients are naturally gluten-free when using certified gluten-free broth and seasonings.
Recipe Tips & Q/S
Q: Can I use frozen vegetables?
A: Yes. Frozen broccoli and cauliflower can be used, although the final texture may be softer. There is no need to completely thaw them first.
Q: Can I use only one type of vegetable?
A: Yes. Broccoli, cauliflower, green beans, or Brussels sprouts can each work on their own. Adjust the total quantity to about 6 cups.
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be noticeably lighter and thinner. For a creamy result, whole milk works better than skim milk.
Q: Can I add mozzarella cheese?
A: Yes. Add ½ cup shredded mozzarella along with the Parmesan during the final 15–20 minutes for an extra-cheesy sauce.
Q: Can I add chicken?
A: Yes. Add cooked shredded chicken near the end, or use small boneless chicken pieces and make sure they reach 165°F (74°C) before serving.
Q: How can I make the sauce thicker?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the crockpot during the final 20–30 minutes. Allow it to cook until thickened.
Q: Can I prepare this ahead of time?
A: Yes. Chop the vegetables and prepare the sauce a day ahead. Store them separately in the refrigerator, then combine and cook when ready.
Q: Why are my vegetables too soft?
A: Slow cookers continue cooking vegetables even after they become tender. Start checking around the 3-hour mark, especially if your slow cooker runs hot.
Q: Can I cook it on HIGH?
A: Yes. Cook on HIGH for about 1½–2½ hours, checking the vegetables regularly.
Q: How do I store leftovers?
A: Refrigerate in an airtight container within 2 hours and use within 3–4 days.
Q: Can I freeze this dish?
A: It can be frozen, but the cream-based sauce may separate slightly after thawing. For the best texture, refrigerate and enjoy within a few days.
Q: How should I reheat it?
A: Reheat gently in the microwave or in a covered skillet over low heat. Add a splash of cream or milk if the sauce has thickened too much.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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