Slow Cooker Casserole of Vegetables

2 cups carrots, cut in strips, cooked & drained
2 cups celery, diced
1 onion, diced
1/4 cup green pepper, diced
1 pint tomato juice
4 cups green beans, drained
1 teaspoon sea salt
dash of pepper
3 tablespoons tapioca
1 tablespoon sugar
2 tablespoons butter

Combine all of the ingredients in slow cooker. Dot the top with butter and cook on a low setting for 8 to 10 hours or on high for 4 to 5 hours.