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Slow Cooker Veggie Pot Pie Stew

Low in calories and gluten-free, this stew comforts you in not only your body but your mind as well.
Prep Time5 mins
Cook Time9 hrs
Total Time9 hrs 5 mins
Course: Dinner, Soup
Cuisine: Universal
Keyword: Gluten-Free, Slow Cooker, Vegetarian
Servings: 6 people
Calories: 110kcal
Author: SkinnyMs.

Ingredients

  • 1 onion small
  • 2 celery stalks diced
  • 1 sweet potato large, chopped into 1/2 inch cubes
  • 3 carrots sliced
  • 1 chayote squash small, chopped into 1/2 inch cubes (or, vegetable of choice)
  • 1 cup green beans fresh or frozen
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 1/2 cups vegetable broth low sodium
  • 2 cups low fat milk (I used 1%) Note: Skim does not work for this recipe
  • 2 tablespoons cornstarch optional
  • 2 tablespoons water optional

Instructions

  • Add all ingredients, except milk, cornstarch & water, to the slow cooker, cover and cook on low 8-9 hours, or until carrots are tender. The last 30 minutes of cooking time, combine cornstarch and water, add to slow cooker, stir. Add milk, stir, cover and continue cooking until thickened.
  • Optional thickening method: 
    The last 30 minutes of cooking time, remove 1 cup broth & veggies, mash with a fork and return to slow cooker, stir. Cover and continue cooking 30 additional minutes.

Notes

If a more subtle onion taste is preferred, add 2 teaspoons olive oil to a small skillet, turn to medium-low heat and saute onion until tender, about 5 minutes. Add to slow cooker with other ingredients.

Nutrition

Serving: 1.5cups | Calories: 110kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 317mg | Potassium: 443mg | Fiber: 3g | Sugar: 9g | Vitamin A: 10925IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 1mg |
SmartPoints (Freestyle): 4