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Slow Cooker Harvest Stew

By Paula Deen

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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.

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Danielle and Luis

October 05, 2015
Very Festive so so GOOD and smells amazing!

Cathy

October 04, 2015
The recipe sounds delicious but would like the nutrition facts if you have them please... Thank you

Jackie

September 25, 2015
I have tried this without the rutabaga and it was the bomb!!! I am going to cook it with rutabaga since that is one of my fav root vegetables . I think it will be even better. Oh yeah! I didn't use the sage...don't care for it. Maybe something a little milder like poultry seasoning? I am going to do it.. Thanks , love to ya!

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