Crock Pot Vegetable Stew

Slow cooked vegetables are one of the best side dishes.  They're healthy, delicious, and full of flavor.  Potatoes and carrots were always my mom's go to stewing vegetables when I was growing up.  While getting ready to make the Oven Roasted Beef Brisket a few days ago, I decided to prepare a side dish to go along with it.  My plan was to set up the vegetables in the bottom of the crock pot, set the brisket over the top, and cook the combination overnight.  Once I chopped up all the potatoes, carrot, and onion and got them in the crock pot, I realized I had nowhere near enough space to fit the brisket in too.  So I switched the brisket the oven, but knew I could still make something great with veggies and a crock pot.

I cut up an onion, carrots, and potatoes and placed them in the crock pot.

Next, I poured chicken broth and some seasonings over the vegetables and set the crock pot on low.  I cooked the stew for 8 hours, until the vegetables were soft.

After 8 hours of slow cooking, the vegetables had cooked to perfection and soaked up so much flavor from the broth.  I am a huge fan of crock pot stews, and this hit the spot. I cooked it overnight and I have to say this was a great smell to wake up to!  Though I've had stews with vegetables previously when I was younger and my mom made it, the versions I've had always cooked with beef.  It's good to know you can still get all that flavor with broth.

Crock Pot Vegetable Stew


5 carrots
4 potatoes
1 onion
1/2 tablespoon oregano
1 teaspoon rosemary
1 teaspoon pepper
1 teaspoon salt
1 can Chicken broth (10 ounces)
10 ounces Water


Cut carrots, potatoes, and onion into pieces. Place vegetables in the bottom of the crock pot, then add seasoning. Pour broth and water over the top and mix well. Cook on low for 7-8 hoursor high 5-6 hours.

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