Can I Slow Cook Frozen Vegetables

Anoneemoose

Hi,

I want to make a slow cooked veggie korma and I have bought some frozen veg. Can I just put this in as it is or will I need to defrost it or anything first?

Thanks

thriftylass

No, no need to defrost.

PasturesNew

There is no need to defrost, however, it seems daft not to as it's just veggies. Tip the whole bag into a big bowl or something and cover with boiling water from the kettle 1-2x for 2-3 minutes or so. That'll be enough to defrost them.

buildersdaughter

I would imagine that thriftylass knows her slow cooker well. If you haven't used them before (in the slow cooker) I would follow Pastures' advice - they may slow the cooker down a lot if frozen.
I have sometimes put stuff from the freezer in the slow cooker the night before, then switched on in the morning, but at least they are not cooking from frozen.

JennyJukes

I haven't done it but I don't think I would want them to be in the slow cooker for long, I would worry they would get soggy and too much liquid in slow cooker dishes can ruin it tbh. I think I would rather defrost and put it in the slow cooker for the last 1-2 hours?

AndyCF

Regarding defrosting veggies and hot water, that is all I have ever done if I want some frozen veg out the freezer to use in something that I am going to cook anyway. The best example I can give here is if I am making soup but want to add some extras to it (corn/peas/carrots etc) and I am using frozen veg for them: I will throw said frozen's into a pot or bowl of hot/boiling water to just defrost them rather than zap them. Sometimes just a mug if its only a tiny spoon or two of veg.

At that stage once they are not frozen solid I'd place them into the soup which would 'cook' them anyway as the soup would not be cooked or warm at that point.

I did try them just 'as they were' but it was quite obvious after the 'extra veg' was not quite done enough.

I think given the fact it will only take a bit of hot water / a couple of minutes or less / a bowl to defrost or mostly defrost them before throwing them into the slow cooker it makes good sense to do this.

Pollycat

JennyJukes wrote: »

I haven't done it but I don't think I would want them to be in the slow cooker for long, I would worry they would get soggy and too much liquid in slow cooker dishes can ruin it tbh. I think I would rather defrost and put it in the slow cooker for the last 1-2 hours?

I agree with this ^^^^.

Raw potatoes, swede, carrot, turnip etc take a long time to cook in the slow cooker.
Frozen veg is part cooked.

I'd be worried that I'd end up with veg tasting mush if they went in too early.

However, I've never put frozen veg in my slow cooker.

mariana1990

Try with natural veggies, stop buying the frozen ones

AndyCF

mariana1990 wrote: »

Try with natural veggies, stop buying the frozen ones

I've had this suggested to me too, however for my situation the erm supply of 'fresh' although reasonable in quantity (unless I venture 30 odd minutes away via foot) is not quite up to par in quality, not having a supermarket locally, its mainly a "go local" type shop and a couple of corner shop places.

The Original Poster's situation might be completely different though. With a decent shop shop selection. Just a cost factor to consider then but tbh with a variety of shops you can usually find "veggie items xyz" at a sane price if multiple places have them, but I'm only saying what everyone already knows sorry!

maman

I'm never in a hurry for a meal from my slow cooker and I use frozen veg frequently to batch cook Bolognese, chilli etc.

Sometimes packs of frozen veg can be just as good value (both in terms of nutrition and money) as fresh and I've also got veg that I've frozen myself. If I've got a few carrots that are about to go off or a few sticks of sad looking celery then I'll chop it up and freeze it ready to add to the SC or a casserole. I also keep a bag of chopped broccoli stalks in the freezer as well. I always use frozen leeks as they often save money and always save time in cleaning. It all adds to the veggie content of my meals.

So I'd say just throw it in whether that's in the SC or an oven baked casserole. Obviously it does take a little longer as the SC has to defrost everything before t starts cooking but surely the point of a SC is that it's slow.

Anoneemoose

mariana1990 wrote: »

Try with natural veggies, stop buying the frozen ones

Are frozen vegetables not ‘natural’ anymore??!

I bought the frozen ones because I have limitations on if/when I can cook due to illness. I also struggle with chopping. In addition to which, these are cheaper.