There’s something so comforting about letting the slow cooker do the work while you go about your day. This simple vegetable medley turns wonderfully tender, soaking up a cozy garlic-butter bath that feels downright luxurious. The asparagus stays bright, the mushrooms add that lovely earthiness, and a whisper of lemon and parsley brings the whole dish to life. It’s an easy little side that fits right in on a busy Tuesday or a festive family gathering.
Ingredients
- 1 pound asparagus, trimmed and cut into bite-sized pieces
- 8 ounces sliced mushrooms (white or cremini both work beautifully)
- 4 tablespoons melted butter
- 4 cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Zest and juice of 1 lemon
- 1 tablespoon chopped fresh parsley
Instructions
- Add the prepared asparagus and mushrooms to your slow cooker, spreading them out so they cook evenly.
- In a separate small bowl, mix together the melted butter, minced garlic, salt, and pepper.
- Drizzle the garlic-butter mixture over the vegetables and gently toss so everything is lightly coated.
- Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, just until the vegetables are tender but still hold their shape.
- Right before serving, brighten the dish with a squeeze of lemon juice, a sprinkling of lemon zest, and a handful of fresh parsley.