Recipe courtesy of Food Network Kitchen
Save Recipe Print
Southeast Asian Slow Cooked Winter Vegetables
Total:
4 hr 10 min
Prep:
10 min
Cook:
4 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
4 hr 10 min
Prep:
10 min
Cook:
4 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.

Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.

More from:

Slow-Cooker Meals

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Slow Cooker Jambalaya

Recipe courtesy of Robin Miller

Slow Cooker Chicken Curry

Recipe courtesy of Food Network Kitchen

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Uncooked Cranberry and Orange Relish

Recipe courtesy of Michele Urvater

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Asian Marinated Pork Chops

Recipe courtesy of Melissa d'Arabian

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Browse Reviews By Keyword