If you’ve never had root vegetables that have been slow braised in a slow cooker, then you are in for a real treat. Sweet and creamy, they become full of earthy flavor when cooked low and slow in a Crock Pot. Use any variety and combination of veggies you want; just make sure that each piece is the same size so that they are all fully cooked when you serve them.
2 medium sweet potatoes, cut in bite sized pieces
3 large carrots, cut in bite sized pieces
2 medium parsnips, cut in bite sized pieces
2 medium red onions, quartered
2 medium Yukon gold potatoes, cut in bite sized pieces
1/2 cup butter, melted
1/2 cup chicken broth
1 teaspoon dried thyme
Add all of the ingredients to your slow cooker. Cover and cook on low for 4 to 5 hours or until vegetables are tender.
Serve with the sauce spooned on top.
