Slow Cooker Butter Garlic Asparagus and Mushrooms
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.
