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Slow Cooker Vegetarian Cholent

  • Cooking Time:

  • Servings:



1 lb. Red Pota­toes, quar­tered
2 Large Sweet Pota­toes, quar­tered
½ c. Pearl Bar­ley
2 Medi­um Onions, diced
4–6 Car­rots, diced
4 cloves Gar­lic, diced
15 oz. Red Beans, canned drained and rinsed
15 oz. White Beans, canned drained and rinsed
Salt & Pep­per, to taste
Water or Veg­etable Broth, to cov­er

Slow Cook­er Veg­e­tar­i­an Cholent is a typ­i­cal Jew­ish stew made for the Sab­bath, filled with veg­eta­bles, bar­ley and beans.

  1. Add all ingre­di­ents as list­ed into the slow cook­er EXCEPT water or broth; stir well.
  2. Taste for sea­son­ing and adjust, if need­ed.
  3. Add water or broth just to cov­er.
  4. Cov­er. Cook on High or Low heat, depend­ing on per­son­al pref­er­ence, until veg­eta­bles are ten­der.

NOTE: This is an easy one dish meal that can cook for hours. It will nev­er be over­done. If you like your stew thin­ner add more liq­uid, if you like it thick use less liq­uid. You can sub any beans that you like.

Hap­py Crock­ing!

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

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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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