Slow Cooker Vegetable Stew

This slow cooker vegetable stew recipe brings humble ingredients together into a rich and satisfying dish! The long, slow simmer allows the veggies to release their flavors and the broth to really deepen. Each spoonful is both comforting and nourishing. Naturally vegan and vegetarian!

A Note From Kristen

I love making this slow cooker veggie stew recipe on chilly weekends! It’s basically the best example of a “set-it-and-forget-it” dish. You can prep the ingredients in the morning, throw them in the slow cooker, then go about your day as the machine does the work. It’s my go-to when I need warmth without a ton of effort, especially on hectic days. Knowing dinner is taken care of gives me a steady kind of joy! Happy eating!

~Kristen

A ladle in a pot of slow cooker vegetable stew brimming with diced carrots, potatoes, tomatoes, and fresh herbs in a savory broth.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

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Carrots: Brings natural sweetness and bright colors to the stew.
Potatoes: Give the dish body and creamy texture without disintegrating in the slow cooker.
Parsnips: Add a gentle sweetness and a faint hint of spice that goes well with the other root vegetables.
Celery: Contributes a mild bitterness, adding depth.
Onion: Provides subtle sweetness and savory depth, enriching the broth.
Bell Pepper: Adds color and a hint of freshness to the dish. Use any bell pepper your prefer here.
Garlic Cloves: Gives aromatic depth and warmth.
Diced Tomatoes: Provides the acidity and smoky undertones that balance the sweetness of the vegetables. You can also stir in a spoonful of tomato paste for an even richer tomato flavor.
Vegetable Broth: Carries all the seasonings and infuses the veggies with flavor as they cook.
Bay Leaves: Infuse the stew with a gentle herbal aroma that helps round out the dish’s flavor profile.
Salt: Enhances the natural flavors of the other ingredients.
Smoked Paprika: Contributes smokiness and a deep color to the liquid broth.
Thyme: Provides a subtle earthy note and herbal aroma.
Fennel Seeds: Introduces a delicate anise-like flavor that helps brighten the stew.
Garlic Powder: Reinforces the fresh garlic’s flavor so every spoonful carries savory depth.
Black Pepper: Adds subtle heat and sharpness to the dish.
Extra Virgin Olive Oil: Adds smoothness and richness to the broth.
Parsley: Used for garnish to add a burst of color and freshness.

Close-up of a ladle lifting slow cooker vegetable stew with diced potatoes, carrots, tomatoes, and herbs in a rich red broth.

A bowl of slow cooker vegetable stew with potatoes, carrots, and tomatoes, garnished with cilantro, with a spoon in the bowl and bread slices in the background.

How to Make Slow Cooker Veggie Stew

01

COMBINE

Place all the vegetables, tomatoes, broth, bay leaves, seasonings, and olive oil in the slow cooker, then give everything a light stir.

02

COOK

Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the vegetables are tender.

03

SERVE

Take out the bay leaves, adjust the seasoning, and sprinkle with parsley before serving.

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A close-up of slow cooker vegetable stew with diced potatoes, carrots, tomatoes, and fresh herbs in a broth, being stirred with a black ladle.

Serving Ideas

Serve with baguette slices or sourdough bread.
Pair with rice or quinoa.
Serve as a side for cabbage steaks, beet and walnut roast, or baked potatoes.
Top with pumpkin seeds, crackers, a spoonful of pesto, a dollop of sour cream, shredded Parmesan cheese (or vegan alternative), toasted breadcrumbs, or a drizzle of hot sauce or olive oil.

A bowl of slow cooker vegetable stew with potatoes, carrots, tomatoes, and fresh cilantro garnish, served with a spoon and a slice of bread on the side.

Kristen’s Top Tips

If you want deeper flavors in your slow cooker vegetable stew, consider briefly sautéing the onions, garlic, and celery in olive oil before using them in the dish.
You can also add a splash of balsamic vinegar toward the end of cooking to balance the flavors.
If you prefer a thicker stew, you can make a quick slurry by mixing cornstarch with cold water, then stir it into the stew.
Avoid lifting the lid of the slow cooker frequently to keep the stew consistently flavorful.
Allow the dish to rest for 10-15 minutes after cooking, then serve in a small bowl. It helps the flavors to meld better and thickens the broth.
Feel free to experiment with veggies! Green beans, button mushrooms, and chickpeas also go well with this dish.

A close-up of a slow cooker vegetable stew with diced potatoes, carrots, tomatoes, onions, and cilantro garnish, served on a white plate with a spoon.

Slow Cooker Vegetable Stew Recipe

Warm up with this easy slow cooker vegetable stew recipe packed with hearty veggies and rich broth. A simple, comforting dinner any night!

Author: Kristen Wood
Servings: 8 servings

Prep Time: 10minutes minutes Cook Time: 5hours hours Total Time: 5hours hours 10minutes minutes

Course: Appetizer, Main Course, Soup Cuisine: European Diet: Gluten Free, Vegan, Vegetarian

Ingredients

2 cups carrots diced
2 cups Yukon gold potatoes cubed and skin-on
1 cup parsnips diced
1 cup celery chopped
1 large onion diced
1 red bell pepper chopped
3 garlic cloves minced
1 14.5 ounce can fire roasted diced tomatoes with juices
4 cups vegetable broth
2 bay leaves
1 ½ teaspoons salt
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon fennel seeds lightly crushed
½ teaspoon garlic powder
½ teaspoon ground black pepper
2 tablespoons extra virgin olive oil
fresh chopped parsley for garnish

Instructions

Add the carrots, potatoes, parsnips, celery, onion, bell pepper, garlic, tomatoes, broth, bay leaves, salt, paprika, thyme, fennel, garlic powder, pepper and olive oil to a slow cooker. Stir gently.
Cook on low for 7–8 hours or high for 4–5 hours, until vegetables are tender.
Remove the bay leaves, adjust seasoning if needed, and then garnish with parsley before serving. Enjoy!

Notes

Storage and Reheating

Let the stew leftovers cool completely before keeping them in an airtight container. Store it in the fridge for up to 4 days. You can also freeze the dish for up to 3 months.
You can reheat portions in the microwave or on the stovetop. If the stew’s too thick, add a few tablespoons of cold water to restore its original consistency.

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