Slow Cooker Veggie Pot Pie Stew

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4.34 from 3 votes

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

Cook Time9

Total Time9 5

Course: Dinner, Soup

Cuisine: Universal

Keyword: Gluten-Free, Slow Cooker, Vegetarian

Servings: people

Calories: 110kcal

Author: SkinnyMs.

Ingredients

US Customary - Metric

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

SmartPoints (Freestyle): 4