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**Slow Cooker Vegetable Stew

Slow Cooker Vegetable Stew

  • Cooking Time:

    7-9 hours
  • Servings:



1 Lg. Butternut Squash, peeled and chopped (about 2 c. cubed)
1 c. Chopped Zucchini
3 Large Carrots, chopped
1 Medium Onion, chopped
1 tsp. Minced Garlic
28 oz. Diced Tomatoes
15 oz. Garbanzo Beans
2 c. Vegetable Stock
1 tsp. Cumin
1/4 tsp. Cloves
1/4 tsp. Nutmeg
1/4 tsp. Pepper
4 c. couscous, cooked & hot
1/2 c. feta cheese, crumbled

This delicious Vegetable Stew is a great recipe to change up and use vegetables that you have on hand or that your prefer! YUM!

  1. Combine all ingredients except couscous and feta cheese in a 5-quart slow cooker, mix well.
  2. Cover. Cook on Low for 7 to 8 hours, until vegetables are tender when pierced with a fork.

Serve over couscous, and sprinkle with feta cheese.

Optional: Can serve over rice or pasta of your choice.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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