Slow Cooker Harvest Stew
Ingredients
2 cups cubed Yukon gold potatoes
2 cups cubed, peeled sweet potatoes
2 cups cubed, peeled butternut squash
1 cup cubed rutabaga
1 cup diced carrots
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 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.
Tags:
- Recipes [3]
- Buffet Ideas [4]
- Dairy Free [5]
- Gluten Free [6]
- Paleo [7]
- Potluck [8]
- Soups and Sandwiches [9]
- Vegetarian [10]
- Kiddos [11]
- Family [12]
- Camping Recipes [13]
- Holidays [14]
- Parties [15]