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Slow Cooker Vegetable Dill Stew

Vegetable Dill Stew

Slow Cooker Vegan Meal
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 4
Author Lois Carter Crawford Inspired by Moosewood Restaurant Recipe


  • 4 tablespoons olive oil
  • 2 medium onions cut in chunks
  • 3 garlic cloves minced
  • 1 red pepper cut in chunks
  • 1 fennel bulb cut in slices
  • 3 carrots peeled and cut in rounds
  • 3 stalks of celery diced
  • 1 pound of button mushrooms cleaned and quartered
  • 8-10 small red potatoes quartered
  • 2 cups of vegetable broth
  • 1 can chickpeas rinsed
  • 1 tablespoon dried dill weed fronds
  • 1 teaspoon dried thyme
  • 2 tablespoons cider vinegar
  • pepper and salt to taste I didn't add either


  1. Heat the oil in a skillet and sauté the vegetables until slightly browned. I did each vegetable (except the potatoes) one after the other in the skillet, then poured them into the slow cooker.
  2. Add the potatoes, chickpeas, spices and vinegar. Stir to combine.
  3. Cook on low for 6-8 hours.