Slow Cooker Veggie Pot Pie Stew

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Ingredients

  • 1 small onion
  • 2 stalks celery, diced
  • 1 large sweet potato, chopped into 1/2″ cubes
  • 3 carrots, sliced
  • 1 small Chayote Squash, chopped into 1/2″ cubes (Or, vegetable of choice)
  • 1 cup fresh or frozen green beans
  • 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 + 2 tablespoons water, optional

Directions

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I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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