Slow Cooker Vegetable Stew is the ultimate cozy comfort food! Packed with butternut squash, white beans, mushrooms, and fire-roasted tomatoes, it’s a hug in a bowl.
You know those days when you stare into the fridge, hoping for some miracle meal to appear? Yeah, that was me last week. My produce drawer looked like it had been through a battle—sad carrots, a butternut squash that had been waiting for its moment, and a couple of leeks I completely forgot about. I thought, “Okay, this could work… or be a disaster.”
With zero confidence but a growling stomach, I dumped everything into my slow cooker. Honestly, I wasn’t expecting much—it felt like a game of veggie roulette. But then, as the hours ticked by, the smell started to fill the house. My husband wandered in, sniffed the air, and said, “What is that? It smells amazing!”
By dinner, we were practically hovering over the slow cooker, bowls in hand, ready to devour it. And the first bite? Warm, hearty, and so satisfying. It’s the kind of meal that feels like a cozy blanket for your insides. Trust me, this stew’s now part of the weekly lineup.
Why You’ll Love This Slow Cooker Vegetable Stew Recipe?
- Ridiculously Easy: Chop, toss, and let your slow cooker do all the heavy lifting. Seriously, even if your knife skills are questionable (like mine when I’m rushing), it’ll still turn out amazing.
- Healthy but Comforting: It’s like tricking your brain into thinking you’re indulging while secretly getting all your veggies in. Win-win, right?
- Flexible AF: Got extra zucchini or sweet potatoes? Add ’em! Don’t have white beans? Chickpeas to the rescue.
- Meal Prep Gold: It tastes even better the next day. Yes, leftovers that actually make you excited—rare, I know.
- Family-Approved: My picky eater husband? Loves it. My best friend who “doesn’t do leeks”? Obsessed.
Ingredient Notes:
I’m not going to pretend these ingredients are groundbreaking, but when they come together? Absolute magic.
- Garlic: Use fresh if you can—it’s a small step that makes a big difference. Or grab the jarred stuff if you’re having a lazy day (no judgment).
- Mushrooms: These soak up all the stew flavors and give it that meaty vibe without any actual meat.
- Butternut Squash: Sweet, creamy, and worth the peeling effort. Pro tip? Grab the pre-cut ones if you’re feeling impatient (me, always).
- Leeks: They’re basically the bougie cousin of onions. Slice them thin, and they’ll melt right into the stew. Just rinse them well unless you’re into eating dirt.
- Fire-Roasted Tomatoes: Regular canned tomatoes are fine, but these? Game-changer. Smoky, rich, and so much flavor with zero extra effort.
How To Make Slow Cooker Vegetable Stew?
Let me walk you through it like we’re in my kitchen, okay?
- Chop Your Veggies: This part feels like therapy—just you, your cutting board, and a good playlist. Or, if you’re like me, you’ll get distracted halfway through and end up Googling “how to chop a butternut squash without losing your mind.”
- Layer It Up: Toss the garlic and onions at the bottom of the slow cooker first, then add the mushrooms, celery, carrots, squash, leeks, and potatoes. Why this order? No idea, but it works. Trust the process.
- Add the Magic Liquids: Pour in your broth and fire-roasted tomatoes, then toss in your bay leaf. Season it up with salt and pepper—don’t skimp here; veggies love seasoning.
- Set It and Forget It: Low heat, 5–7 hours. Go live your best life while your house starts smelling like a gourmet kitchen.
- Serve and Bask in the Glory: Ladle it into bowls, grab some crusty bread for dunking, and prepare for the mmm’s and “what’s in this?!” from whoever you’re feeding.
Storage Options:
This stew is a fridge’s best friend. Keep leftovers in an airtight container for up to four days (if it lasts that long). Freezing? Absolutely. Cool it first, then portion it into freezer bags or containers. It’ll stay good for three months. Pro tip: Label it—trust me, defrosting mystery meals isn’t as fun as it sounds.
Variations and Substitutions:
Feeling adventurous? Let’s remix this stew:
Want To Save This Recipe?
- Need Protein? Add some cooked sausage, shredded chicken, or even chickpeas for a veggie twist.
- No Butternut Squash? Sweet potatoes or even parsnips will do the trick.
- Want Spice? A pinch of red pepper flakes goes a long way. Or, throw in some diced jalapeños if you’re feeling wild.
- Creamy Vibes? Stir in a splash of coconut milk or heavy cream right before serving for extra richness.
What to Serve with Slow Cooker Vegetable Stew?
This stew’s a star on its own, but if you want to dress it up:
- Crusty Bread: Non-negotiable. You need something to soak up all that flavorful broth.
- Rice or Quinoa: Make it a full-on meal. Bonus points if you’ve got leftover grains.
- Cheese Toast: Because everything’s better with melted cheese, am I right?
Frequently Asked Questions:
Can I make this stew on the stovetop?
Absolutely. Sauté the onions, garlic, and mushrooms in a big pot first, then add the rest of the ingredients. Simmer for about 45 minutes or until the veggies are tender.
Can I use frozen vegetables?
Yep! No need to thaw them—just toss them in. You might need to adjust the cooking time a bit, but it’s super forgiving.
How do I make this stew gluten-free?
Good news—it already is! Just skip the bread or pair it with a gluten-free option like cornbread.
So, what do you think? Ready to turn a bunch of humble veggies into something incredible? Give it a try and let me know—did your house smell amazing too? Can’t wait to hear!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Slow Cooker Vegetable Stew
Ingredients
- 3 medium cloves garlic coarsely chopped
- 1 small onion finely chopped
- 1 8-ounce package sliced mushrooms
- 2 medium ribs celery thinly sliced
- 2 medium carrots sliced 1/4-inch thick
- 1 small butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 small leeks white parts only, thinly sliced
- 1/2 pound baby white potatoes
- 1 15-ounce can low-sodium white beans, rinsed and drained
- 1 1/2 to 2 cups vegetable broth
- 1 15-ounce can fire-roasted crushed tomatoes
- 1 bay leaf
- 2 teaspoons fine salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables: Peel and chop the garlic, onion, and butternut squash. Slice the mushrooms, celery, carrots, and leeks. Halve the baby potatoes if they are larger than bite-sized.
- Layer the ingredients: Arrange the garlic and onion at the bottom of a 4- to 5-quart slow cooker. Add the mushrooms, celery, carrots, butternut squash, leeks, and potatoes in layers to ensure even cooking.
- Add the liquids and seasonings: Pour in the rinsed white beans, vegetable broth, and fire-roasted crushed tomatoes. Insert the bay leaf into the mixture, then sprinkle with salt and pepper. Avoid stirring to maintain the integrity of the layers.
- Cook the stew: Cover the slow cooker and set it to cook on low for 5 to 7 hours. Check that the vegetables are tender before serving.
- Serve: Remove the bay leaf, ladle the stew into bowls, and pair it with crusty bread if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
