This Slow Cooker Butter Garlic Asparagus and Mushrooms recipe is an easy, hands-off side dish that brings out the natural earthiness of mushrooms and the crisp-tender bite of fresh asparagus. It’s the kind of flavorful, fuss-free dish that practically cooks itself, freeing you up to focus on the main course — or simply relax.
With the richness of melted butter, the punch of fresh garlic, and the brightness of lemon and parsley added just before serving, it’s a side that feels both rustic and elegant. Whether you’re serving it with roast chicken, steak, or alongside a vegetarian main, this recipe offers a wholesome, satisfying balance.
Why You’ll Love This Recipe:
• Effortless Cooking: Toss everything into the slow cooker and walk away — no babysitting the pan required.
• Full-Flavored Simplicity: Garlic, butter, and lemon bring out the best in the vegetables with minimal ingredients.
• Perfect Texture: Low-and-slow cooking ensures the asparagus stays tender without turning mushy.
• Versatile Side Dish: Great for holidays, potlucks, or weeknight dinners.
Ingredients
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 8 ounces mushrooms, sliced (white button or cremini)
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest and juice of 1 lemon
- 1 tablespoon fresh parsley, chopped
Instructions
- Load the Veggies: Place the asparagus and sliced mushrooms in the base of your slow cooker. Gently shake or toss to distribute evenly.
- Make the Garlic Butter: In a small bowl, mix together the melted butter, minced garlic, salt, and black pepper. Stir well until combined.
- Coat and Cook: Pour the garlic butter mixture over the vegetables in the slow cooker. Toss everything gently to ensure the veggies are well coated.
- Let It Cook: Cover with the lid and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until the vegetables are tender but not overcooked. Stir once halfway through, if desired.
- Finish with Freshness: Right before serving, squeeze the juice of one lemon over the vegetables and sprinkle with the lemon zest. Top with fresh parsley for a pop of flavor and color.
Tips
- Don’t Overcook: Check at the lower end of the cook time — asparagus can go from perfect to mushy quickly.
- Flavor Boost: Add a sprinkle of Parmesan or a dash of crushed red pepper flakes before serving.
- Make It a Meal: Add cooked chicken or tofu in the last hour for a complete dish.
- Prep Ahead: Trim and slice veggies the night before and store in the fridge — ready to dump in the morning.
Storage Options
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Gently reheat in a skillet over medium heat or in the microwave in short bursts.
- Freeze? Not recommended — asparagus tends to lose texture after freezing.
