Slow Cooker Vegetable Stew

Slow cooker vegetable stew in white bowls with bread and spoons

The Spruce Eats / Rachel Riesgraf

Prep: 20 mins
Cook: 5 hrs
Total: 5 hrs 20 mins
Servings: 6 servings

Come home to a hearty and delicious slow cooker vegetable stew that is not only comforting but also low in fat and calories because it's so loaded with veggies. This easy recipe requires you to spend just a few minutes early in the day chopping the vegetables, and then the slow cooker does the rest. The potatoes in this recipe are small and left whole, but you can use other types and cut them smaller to an even size. Feel free to prep the ingredients the night before, with the exception of the potatoes if you need to cut them small. Do those last.

Chock-full of vegetables, including carrots, butternut squash, and mushrooms, this is a filling and nutritious stew that is the perfect comfort food for vegetarians and meat-eaters alike. White beans add some creaminess and a bit of plant-based protein. Serve with some crusty bread or whole-grain rolls. And like most stews, this is even better the next day.

Slow-Cooker Vegetable Stew

"The vegetables are very tender and provide different textures throughout the stew. The vegetables absorb a lot of the flavor in the stew. The fire-roasted tomatoes give the stew a mild, smoky flavor. I enjoyed the combination of vegetables. A great way to get all my nutrients in at once" —Jasmine Smith

A Note From Our Recipe Tester

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

  • Crusty bread, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Slow Cooker Vegetable Stew ingredients gathered

    The Spruce Eats / Rachel Riesgraf

  2. In this order, layer the garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and potatoes in a 4- to ​5-quart slow cooker.

    Vegetables layered in a slow cooker

    The Spruce Eats / Rachel Riesgraf

  3. Add the beans, 1 1/2 to 2 cups vegetable broth, tomatoes, bay leaf, salt, and pepper.

    Drained beans, broth, tomatoes, and bay leaf with vegetables in a slow cooker

    The Spruce Eats / Rachel Riesgraf

  4. Cook on low for 5 to 7 hours until the vegetables are tender.

    Covered lid on a slow cooker for vegetable stew

    The Spruce Eats / Rachel Riesgraf

  5. Serve with crusty bread and enjoy.

    Finished slow cooker vegetable stew with piece of bread

    The Spruce Eats / Rachel Riesgraf

Tips

  • Be sure to cut the vegetables to sizes directed in the recipe so they're all tender at the same time.
  • To cut down on chopping time, you can buy pre-cut butternut squash.
  • All the veggies can be cut in advance and stored, covered, in the fridge until ready to cook.
  • Almost any type of white bean will work well in this recipe, from navy beans to Great Northern beans to cannellini beans.
  • To make some of the prep faster, consider purchasing the butternut squash already peeled and cubed.
  • The fire-roasted tomatoes add a little bit of a smoky taste, but if you can't find them (or don't care for them), you can use plain crushed tomatoes instead.

Recipe Variations


  • Adding a little smoked paprika would deepen the smoky flavor.
  • Swap the beans for any large canned variety, such as butter beans.
  • Feel free to add some dried herbs at the beginning and/or fresh herbs before serving. Dried thyme, tarragon, and chopped fresh parsley would all work well.
  • Feel free to swap out or add other vegetables you may like, such as cauliflower, zucchini, peas, green beans, and bell peppers. You can even toss in some spinach close to when the stew is done.
  • Make this vegetable stew a special dish by adding some drop biscuits to the top. You can use a biscuit mix or a homemade recipe, and then simply drop spoonfuls on the stew during the last 20 minutes of cooking time.

How to Store and Freeze Vegetable Stew

This slow cooker vegetable stew is even better the next day, and if refrigerated and covered, will keep for up to five days.


You can also freeze this stew for up to three months. Defrost in the refrigerator and then reheat in a saucepan on the stove,

Nutrition Facts (per serving)
163 Calories
1g Fat
34g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 163
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 1112mg 48%
Total Carbohydrate 34g 12%
Dietary Fiber 8g 29%
Total Sugars 6g
Protein 8g
Vitamin C 23mg 116%
Calcium 115mg 9%
Iron 4mg 22%
Potassium 958mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)