Slow Cooker Harvest Stew
By Paula Deen
JUMP TO RECIPEDifficulty: Easy
Ingredients
- 2 cups cubed Yukon Gold potatoes
- 2 cups peeled sweet potatoes cubed
- 2 cups peeled, cubed butternut squash
- 1 cup cubed rutabaga
- 1 cup diced carrots
- 1 cup sliced celery
- 1 cup diced onion
- 2 cloves minced garlic
- 1/4 teaspoon chopped fresh sage
- 2 cups apple cider
- 2 cups vegetable stock
- 1 thinly sliced Granny Smith apple
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
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.