How to stew vegetables in a slow cooker so that they are not steamed?

Ladies, tell me, tell the girl how to stew vegetables in a slow way, so that they are not steamed? Who has any thoughts and advice on this? Vegetables: potatoes, zucchini, peppers .. well, in general, all kinds of garbage ..

how to stew vegetables in a slow sauce

Oksana seemed to have a couple of recipes. But I'll also wait to listen to smart people

stew vegetables slowly, so that they are not steamed

vegetables in a slow cooker are tastier when cooked without water, just with butter.
Juicy vegetables will secrete their juice, but while it starts to stand out, the vegetables will have time to warm up well inside and cook evenly throughout their entire volume.
And so as not to get overwhelmed - it's so easy to check readiness. by typing))
Galya, you cooked potatoes with butter, you know.

tell me, tell the girl how to stew vegetables in a slow sauce so that they are not steamed? Who has any thoughts and advice on this? Vegetables: potatoes, zucchini, peppers .. well, in general, all kinds of garbage ..

I put vegetables in a slow-cooker - now I cook them at 205, and I don't put frozen and fresh mixed, except for potatoes. The usual set lately - frozen zucchini, frozen sweet peppers, turnip onions, fresh white cabbage, green beans - I pour 100-150 grams of sour cream and on a high for 2 hours, as time runs out, add frozen tomatoes and another hour and a half. In this whale, vegetables are obtained with a crunch, not boiled. If you put the tomatoes right away, it is also delicious, but the taste of the tomato is not felt as much as if it was an hour before the end. Even then, the taste is more tomato-like, more aromatic.
In the monster, it was also delicious, but more cooked in the same time.
And at 205 I also like chicken, that's exactly what I need, but I didn't like goulash, I don't cook in it anymore.

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