When you brown vegetables such as onions, garlic, peppers and carrots, add quicker-cooking vegetables last or they will become too mushy.

Dense vegetables such as potatoes, carrots turnips and onions take longer to cook.  They should be cut no larger than 1" thick and placed near the sides or bottom of the stoneware.

Place vegetables in the bottom of the slow cooker and place meat on top. Fresh vegetables like carrots and potatoes take the longest to cook. Frozen vegetables may be placed on top of meat as they usually do not take as long.

Colors tend to fade in slow cooked foods.  For visual appeal garnish with chopped fresh parsley, chives, tomatoes, red peppers, cheese, shredded cheese, lemon wedges or sour cream etc.

Add tender vegetables such as peas and strongly flavored ones such as broccoli, cauliflower, and greens during the last 20 minutes