Slow Cooker Harvest Stew

Serves: 5

This is a delicious stew, perfect for a crisp fall day. The fall root vegetables are pared with the sweetness of apple cider and apples.

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2 cups cubed yukon gold potatoes
2 cups cubed, peeled sweet potatoes
2 cups butternut squash, peeled, cubed
1 cup cubed rutabaga
1 cup diced carrot
1 cup sliced celery
1 cup diced onion
2 cloves garlic, minced
1/4 teaspoon fresh sage, chopped
2 cups apple cider
2 cups vegetable stock
1 granny smith apple, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Add all ingredients to a slow cooker and stir to just to combine. Cover and cook on low for 4 hours, or until vegetables are tender. Do not stir.


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