Slow Cooker Vegetable Stew Recipe

Slow Cooker Vegetable Stew Recipe




I’m absolutely in love with one pot cooking. One of my favorite small appliances is the classic crock pot and it’s perfect for making my incredibly easy vegetable stew recipe. I own a 2-quart, 4-quart and 6-quart slow cookers. The 4-quart get the most use because it makes just enough for the two of us and leaves a little leftover for lunch the next day.

My kitchen is small, however, owning these 3 sizes makes my cooking jobs so much easier, especially during the holidays when I’m cooking a meal for 6-8 people.

The recipe for my slow cooker Vegetable Stew is easy and tasty. Using the Spicy V-8 gives the vegetable stew a just a bit of a kick. If you’re not fond of spice you can eliminate the V-8 and replace it with vegetable broth, but the amount used in this recipe isn’t enough to make the stew spicy, it just adds a bit of flavor.

This recipe doesn’t use added salt, pepper or onions because the Spicy V-8 really gives it the kick it needs. The Spicy V-8 adds about 490mg of sodium and the packaged vegetable broth adds another 500mg of sodium. The whole pot of stew has just under a 1000mg of sodium which isn’t’ bad, considering the amount of stew.

Make this vegetable stew recipe your own with a few adjustments.

To reduce the sodium further try making your own broth and freeze in one cup portions. Save and freeze your fresh veggie scraps and chicken or beef bones and scraps, to use in homemade broth. Also, the amount of Spicy V-8 can be adjusted.  The one to one ratio of the liquids will provide a light spice, if you want a more spicy flavor double the Spicy V-8 and reduce the water and vegetable broth accordingly.


Slow Cooker Vegetable Stew Recipe
Recipe Type: Slow Cooker
Prep time:
Cook time:
Total time:
  • 1 Cup Spicy V-8 Juice
  • 1 Cup Vegetable Broth
  • 1 Cup Water
  • 1 Medium Zucchini, halved lengthwise then sliced
  • 1 Bell Pepper, chopped
  • 1 Leek sliced (white part only)
  • 1 Carrot, sliced
  • 20 (about) Grape Tomatoes, halved
  • 3 Medium Red Tomatoes, halved then quartered
  • 1 Clove Garlic, minced
  1. Add all ingredients to a 4-quart slow cooker and cook on high for 5 hours or low for 7 hours.
  2. Serve with crusty French bread.
  3. Optional:
  4. For a heartier stew, add cooked turkey, chicken or beef from previous day’s leftovers. The photo is my recipe with turkey added.


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I’m intrigued by cooking casseroles and dessert in a crock-pot. I just ordered this model.



the urban kitten
the urban kitten

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