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Slow Cooker Harvest Stew

By Paula Deen

Ingredients

  • 2 cups cubed Yukon Gold potatoes
  • 2 cups peeled sweet potatoes cubed
  • 2 cups peeled, cubed butternut squash
  • 1 cup cubed rutabaga
  • 1 cup diced carrots
  • 1 cup sliced celery
  • 1 cup diced onion
  • 2 cloves minced garlic
  • 1/4 teaspoon chopped fresh sage
  • 2 cups apple cider
  • 2 cups vegetable stock
  • 1 thinly sliced Granny Smith apple
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Add all ingredients to a slow cooker and stir to just to combine. Cover and cook on low for 4 hours, or until vegetables are tender. Do not stir.