Slow Cooker Root Vegetable Stew Recipe

Name: Slow Cooker Root Vegetable Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 medium yellow onions, large dice; Kosher salt; 1 1/4 teaspoons ground ginger; 1 (3-inch) cinnamon stick; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; Pinch saffron threads; Freshly ground black pepper; 1 pound Yukon Gold potatoes (about 3 large), large dice; 1 pound carrots (about 4 to 5 medium), peeled and large dice; 1 pound parsnips (about 4 medium), peeled and large dice; 3 cups low-sodium chicken or vegetable broth; 2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled, seeded, and large dice; 1 pound sweet potatoes (about 2 medium), peeled and large dice; 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups); 1/2 cup golden raisins, also known as sultanas; 1 bunch spinach, trimmed and washed (about 4 cups loosely packed); 1 1/2 tablespoons cider vinegar, plus more as needed

Servings: persons

1/4 cup olive oil
2 medium yellow onions, large dice
Kosher salt
1 1/4 teaspoons ground ginger
1 (3-inch) cinnamon stick
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Pinch saffron threads
Freshly ground black pepper
1 pound Yukon Gold potatoes (about 3 large), large dice
1 pound carrots (about 4 to 5 medium), peeled and large dice
1 pound parsnips (about 4 medium), peeled and large dice
3 cups low-sodium chicken or vegetable broth
2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled, seeded, and large dice
1 pound sweet potatoes (about 2 medium), peeled and large dice
1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
1/2 cup golden raisins, also known as sultanas
1 bunch spinach, trimmed and washed (about 4 cups loosely packed)
1 1/2 tablespoons cider vinegar, plus more as needed

1
Heat the oil in a large frying pan over medium heat until shimmering.
2
Add the onions and a pinch of salt and cook over medium heat until translucent, about 4 minutes.
3
Add the ginger, cinnamon, coriander, cumin, cayenne, saffron, and a pinch of pepper and cook until fragrant, about 1 minute.
4
Transfer the mixture to a slow cooker, add the potatoes, carrots, parsnips, and broth, season with salt and pepper, and stir to combine.
5
Cover and cook on high for 1 1/2 hours.
6
Add the pumpkin or squash, sweet potatoes, chickpeas, and raisins, season with salt, and stir to combine.
7
Cover and continue to cook on high until a knife easily pierces the vegetables, about 2 hours more, stirring after 1 hour.
8
Add the spinach and gently mix (do not overmix).
9
Let sit until wilted.
10
Gently stir in the vinegar, taste, and season with more salt, pepper, and vinegar as needed.

2415

kcal

Calories

207

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup olive oil, 2 medium yellow onions, large dice, Kosher salt, 1 1/4 teaspoons ground ginger, and more.

Yes, Slow Cooker Root Vegetable Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!