Slow Cooker Cheesy Vegetables
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Some of the best side dishes don’t need a ton of effort, and these slow cooker cheesy vegetables prove it.
With just a bag of frozen California medley, Campbell’s Cheddar Cheese Soup, broth, and a little extra shredded cheese, you get a creamy, cheesy vegetable casserole that practically makes itself.
This is one of my go-to easy vegetable side dishes when I want something warm and comforting without hovering over the stove.
I live in Florida, so anytime I can skip the kitchen heat, it’s a win! It’s also a lifesaver for holiday meals because you can keep it warm right in the crockpot while the rest of dinner finishes up.
Ingredients You’ll Need
- 24 oz frozen California medley mixed vegetables (broccoli, carrots, cauliflower – no need to thaw, they go in frozen)
- 1 can (10.5 oz) Campbell’s cheddar condensed soup (gives you that thick and cheesy base)
- ½ cup chicken broth (adds flavor and helps thin out the soup so it coats evenly – you can swap in vegetable broth if you want a vegetarian option)
- 2 cups shredded cheddar cheese, divided (I like using sharp cheddar for the most flavor, but mild works too)
- Important tip: I’ve made this recipe a handful of times, and one thing I’ve learned is to always add the vegetables straight from the freezer. If you thaw them first, they release too much water and end up mushy, but cooking them frozen keeps that nice tender texture that works so well in a cheesy casserole
How to Make Cheesy Vegetables in the Slow Cooker
- I use a 6-quart slow cooker. Any smaller and it will be too packed for the veggies to cook evenly.
Combine ingredients – Add the frozen vegetables, condensed cheddar soup, chicken broth, and 1 cup of shredded cheese into your slow cooker.
Stir everything together until the vegetables are coated.
Cook – Cover with the lid and set your slow cooker to low. Cook for 1 hour.
Stir and continue cooking – Give it a good stir, then cook on low for another hour.
Add more cheese – After the last hour, stir again and sprinkle the remaining 1 cup of cheese evenly over the top.
Turn the slow cooker to high and cook for 15 minutes, or until the cheese is melted and bubbly.
This recipe makes enough for about 8 servings, which is why it’s perfect as a vegetable side dish for a crowd.
Tips for Perfect Cheesy Slow Cooker Vegetables Every Time
- Stick with soup: I’ve tried a few different bases, but the condensed cheddar soup holds up best in the slow cooker. Regular cheese sauces tend to separate after two hours of heat, while this one stays creamy and binds the vegetables together like a true slow cooker vegetable casserole
- Want to make it vegetarian? Just use vegetable broth instead of chicken broth and double-check that your condensed soup is labeled vegetarian. Brands like Amy’s and Pacific Foods make good swaps if you prefer to skip the Campbell’s.
- Switch up the mix: If you don’t have California medley, you can use a bag of broccoli florets, mixed veggies, or even green beans.
- Add extra seasoning: A sprinkle of garlic powder, onion powder, or a dash of black pepper can boost flavor.
- Make it richer: Stir in a little sour cream or cream cheese at the end for an extra creamy finish.
Ingredient Variations
- Different cheeses – Try Monterey Jack, Colby, or even a bag of Mexican blend cheese. Honestly, this is up to whatever you have in the fridge.
- Healthier swap – Use reduced-fat cheddar soup and cheese. There shouldn’t be any texture change, but you can expect a slight change in flavor versus full-fat.
- Add crunch – Right before serving, sprinkle crushed Ritz crackers or fried onions on top for a casserole feel.
Serving Ideas
These slow cooker vegetables are super versatile. Serve them alongside roasted chicken, turkey, or ham for dinner, or make them a Thanksgiving vegetable side dish that frees up oven space.
They also pair well with pasta dishes, barbecue, or as part of a potluck spread when you need easy side dishes with few ingredients.
If you like this side dish and want to stick with using a crock pot, try one of these other recipes:
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of broth or milk if the cheese sauce thickens too much. I don’t recommend freezing this dish once cooked, since creamy sauces can separate.
Slow Cooker Cheesy Vegetables (from frozen)
Equipment
- 6 Quart Slow Cooker
Ingredients
- 24 oz frozen California medley mixed vegetables broccoli, carrots and cauliflower, kept frozen
- 10.5 oz Campbells cheddar condensed soup
- 1/2 cup chicken broth
- 2 cups shredded cheddar cheese divided
Instructions
- Add frozen vegetables, condensed soup, chicken broth and 1 cup of cheese to the slow cooker and mix ingredients well. Cover and set to low.
- Cook on low for 1 hour. After one hour, stir and continue to cook for another hour.
- Stir and top with remaining 1 cup cheese. Turn slow cooker to high for 15 minutes or until the cheese on top is completely melted.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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