11 Healthy Slow Cooker Stew Recipes Focused on Protein, Vegetables, and Balanced Bowls

Slow cookers make it easy to prepare healthy stews without much effort. These recipes focus on adding plenty of protein and vegetables for balanced meals. You will find ideas that work well for weeknight dinners or meal prep. Each one keeps things simple with everyday ingredients. Here are 11 options to try in your slow cooker.

Helpful Tips Before You Start

These tips keep your slow cooker stews high in protein and vegetables while keeping portions balanced.

Pick the right protein base

Use lean cuts like chicken thighs or turkey breast, or swap in lentils and chickpeas for meatless options. This keeps the stew filling without extra fat.

Layer vegetables on the bottom

Place root vegetables and sturdy greens at the base of the pot. They hold up better during long cooking times and release flavor into the broth.

Add grains after cooking

Cook quinoa or brown rice separately and portion it into bowls at serving time. This prevents the grains from soaking up too much liquid in the slow cooker.

Use low-sodium broth

Choose reduced-sodium stock and season at the end with herbs or a splash of vinegar. It keeps sodium in check while letting vegetable flavors stand out.

Taste and adjust near the end

Check seasoning in the final hour and add extra vegetables if the stew looks thin. This keeps the balance of protein and produce consistent.

Slow Cooker Moroccan-Spiced Lamb and Chickpea Stew

This stew brings together tender lamb and creamy chickpeas with a warm blend of spices. It makes a satisfying meal that feels both hearty and nourishing. The vegetables soften into the broth while the lamb stays juicy, creating a balanced bowl that works well for weeknight dinners or weekend meal prep.

The flavors lean savory with gentle notes of cinnamon and cumin. It pairs easily with simple sides like couscous or brown rice when you want extra volume.

Slow Cooker Moroccan-Spiced Lamb and Chickpea Stew

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 lb lamb stew meat, cut into 1-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 2 carrots, sliced into rounds
• 1 zucchini, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, chopped, for garnish
• Lemon wedges, for serving

Instructions

 

• Add the lamb, chickpeas, onion, carrots, zucchini, and garlic to the slow cooker.
• Pour in the diced tomatoes and chicken broth.
• Sprinkle the cumin, coriander, cinnamon, paprika, ginger, salt, and pepper over the top.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the lamb is tender.
• Taste and adjust salt if needed.
• Ladle into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

Notes

If the stew seems thin at the end, remove the lid for the last 30 minutes on high to let some liquid evaporate. The lemon wedges brighten the spices right before eating, so add them just before serving rather than during cooking. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker

Slow Cooker Thai Basil Chicken and Green Vegetable Stew

This slow cooker stew brings together lean chicken and plenty of green vegetables in a light, aromatic broth. It works well for busy weeknights when you want a balanced bowl with protein and fiber without much hands-on time. The result is tender chicken in a gently spiced broth with fresh Thai basil stirred in at the end.

The dish has a savory, slightly herbal flavor with mild heat from chili flakes and brightness from lime. The vegetables stay vibrant when added toward the end of cooking, giving the stew a fresh texture alongside the creamy coconut broth.

Slow Cooker Thai Basil Chicken and Green Vegetable Stew

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 cup low-sodium chicken broth
• 1 can (13.5 ounces) light coconut milk
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon red chili flakes
• 3 cups broccoli florets
• 2 cups green beans, trimmed and halved
• 4 cups fresh spinach
• 1 cup Thai basil leaves
• Lime wedges, for serving

Instructions

 

• Place the chicken pieces in the slow cooker. Add the chicken broth, coconut milk, garlic, ginger, fish sauce, soy sauce, and chili flakes. Stir to combine.
• Cover and cook on low for 5 hours, until the chicken is tender.
• Add the broccoli florets and green beans to the slow cooker. Stir gently, cover, and cook for 45 more minutes until the vegetables are crisp-tender.
• Stir in the spinach and Thai basil leaves until the spinach wilts. Serve the stew in bowls with lime wedges on the side.

Notes

Add the spinach and basil right before serving so they keep their bright color and fresh flavor. If you prefer a thicker broth, mash a few broccoli florets into the liquid after cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board

Slow Cooker Mexican Chipotle Beef and Black Bean Stew

This stew brings together tender beef and hearty black beans with plenty of vegetables for a balanced bowl. The chipotle peppers add a smoky heat that pairs well with the natural sweetness from the peppers and tomatoes. It works well for weeknight dinners or weekend meal prep when you want something filling without much hands-on time.

The result is a thick, savory stew with soft beans, chunks of beef, and tender vegetables in every bite. Serve it as is or spoon it over brown rice or quinoa to round out the bowl.

Slow Cooker Mexican Chipotle Beef and Black Bean Stew

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound lean beef stew meat
• 1 large onion, chopped
• 2 red bell peppers, chopped
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon adobo sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups low-sodium beef broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

 

• Place the beef stew meat, onion, red bell peppers, and garlic into the slow cooker.
• Add the chipotle peppers, adobo sauce, black beans, diced tomatoes, and beef broth.
• Sprinkle in the cumin, smoked paprika, salt, and black pepper. Stir everything together to combine.
• Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender.
• Taste and adjust salt or pepper if needed. Ladle into bowls and top with fresh cilantro and a squeeze of lime.

Notes

If the stew tastes too spicy after cooking, stir in an extra can of drained black beans to mellow the heat. Leftovers thicken as they sit, so add a splash of broth when reheating. For a complete balanced bowl, serve over cooked quinoa or brown rice rather than adding more ingredients inside the slow cooker.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker

Slow Cooker Indian Curried Lentil and Sweet Potato Stew

This slow cooker stew combines protein-rich lentils with sweet potatoes in a lightly spiced curry broth. It works well for weeknight dinners or weekend meal prep when you want something warm and filling without much hands-on time.

The lentils stay firm while the sweet potatoes soften and soak up the flavors from the spices and tomatoes. Spinach stirred in at the end adds freshness and color to each bowl.

Slow Cooker Indian Curried Lentil and Sweet Potato Stew

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 2 large sweet potatoes, peeled and cubed
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 (14 oz) can diced tomatoes
• 2 cups fresh spinach
• Salt and black pepper to taste
• Fresh cilantro, for serving

Instructions

 

• Place the rinsed lentils, cubed sweet potatoes, diced onion, minced garlic, and grated ginger into the slow cooker.
• Add the curry powder, cumin, vegetable broth, and diced tomatoes. Stir everything together.
• Season with salt and black pepper, then cover the slow cooker.
• Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the lentils and sweet potatoes are tender.
• Stir in the fresh spinach during the final 10 minutes of cooking so it wilts evenly.
• Ladle the stew into bowls and top each serving with fresh cilantro.

Notes

If the stew thickens too much after sitting, stir in a splash of warm broth before serving. The spinach loses its bright color if added too early, so keep it for the end. Leftovers reheat well on the stovetop with a little extra broth to loosen the texture.

Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Cutting Board, Knife

Slow Cooker Tuscan Turkey Sausage and White Bean Stew

This stew brings together lean turkey sausage and creamy white beans with plenty of vegetables for a filling bowl. It works well for weeknight dinners or weekend meal prep when you want something warming without much hands-on time.

The flavors lean savory and herbal with garlic, rosemary, and thyme. The beans soak up the broth while the spinach adds freshness at the end.

Slow Cooker Tuscan Turkey Sausage and White Bean Stew

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 pound turkey sausage, sliced into rounds
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups low-sodium chicken broth
• 2 cups fresh spinach
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

Instructions

 

• Place the sliced turkey sausage in a large skillet over medium heat and cook until lightly browned on both sides. Transfer the sausage to the slow cooker.
• Add the onion, carrots, celery, and garlic to the slow cooker along with the white beans, diced tomatoes, chicken broth, rosemary, thyme, and bay leaf.
• Stir everything together and season with salt and black pepper. Cover and cook on low for 6 to 7 hours.
• About 10 minutes before serving, stir in the fresh spinach and let it wilt in the hot stew. Remove the bay leaf before ladling into bowls.

Notes

If you prefer a thicker stew, mash a few beans against the side of the pot before adding the spinach. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet

Slow Cooker Korean Gochujang Chicken and Cabbage Stew

This stew brings together tender chicken and soft cabbage in a lightly spicy broth that feels both comforting and fresh. It works well for weeknight dinners when you want a balanced bowl with plenty of protein and vegetables without much hands-on time. The gochujang adds a savory depth while the cabbage keeps the texture light.

The finished stew has a rich but not heavy broth that pairs nicely with rice or stands alone. Chicken thighs stay moist during the long cook, and the vegetables absorb the flavors without turning mushy.

Slow Cooker Korean Gochujang Chicken and Cabbage Stew

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Course Soup

Cuisine Korean

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Mixing Bowl

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 6 cups chopped green cabbage
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 3 tablespoons gochujang
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 4 cups low-sodium chicken broth
• 1 tablespoon grated fresh ginger
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker.
• Add the chopped cabbage, sliced onion, minced garlic, and grated ginger on top of the chicken.
• In a bowl, whisk together the gochujang, soy sauce, honey, and chicken broth until smooth.
• Pour the broth mixture over the ingredients in the slow cooker.
• Cover and cook on low for 6 to 7 hours, until the chicken is tender and the cabbage has softened.
• Remove the chicken, shred it with two forks, then return it to the slow cooker and stir to combine.
• Serve the stew in bowls topped with sliced green onions and sesame seeds.

Notes

Taste the broth after cooking and add a splash more soy sauce if you prefer it saltier. The cabbage releases liquid as it cooks, so the finished stew stays brothy rather than thick. Leftovers reheat well on the stovetop with a little extra broth to loosen the texture.

Course: Soup
Cuisine: Korean
Equipment: Slow Cooker, Knife, Mixing Bowl

Slow Cooker Cuban-Style Pork and Root Vegetable Stew

This stew combines cubed pork shoulder with sweet potatoes, carrots, and turnips for a filling slow cooker meal. The Cuban-style seasoning of cumin, oregano, and fresh orange juice gives the broth a savory depth that pairs well with the tender vegetables and protein-rich pork.

It suits busy weeknights or weekend meal prep when you want a balanced bowl without much hands-on time. The long cooking time softens the root vegetables while keeping the pork moist and shreddable.

Slow Cooker Cuban-Style Pork and Root Vegetable Stew

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Course Soup

Cuisine Cuban

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 2 medium turnips, peeled and cut into 1-inch cubes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 3 cups low-sodium chicken broth
• 1/2 cup fresh orange juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro, for serving
• Lime wedges, for serving

Instructions

 

• Place the cubed pork shoulder, sliced carrots, sweet potato cubes, turnip cubes, diced onion, and minced garlic into the slow cooker insert.
• Sprinkle the cumin, oregano, salt, and black pepper over the ingredients, then add the bay leaf.
• Pour in the chicken broth and fresh orange juice, and stir gently to distribute the seasonings evenly.
• Cover the slow cooker and cook on low for 8 hours until the pork is fork-tender and the root vegetables are soft.
• Remove and discard the bay leaf before serving.
• Ladle the stew into bowls and top each portion with chopped cilantro and a squeeze of lime.

Notes

For a thicker broth, remove the lid for the final 30 minutes of cooking to let some liquid evaporate. The orange juice cuts through the earthiness of the turnips, so avoid swapping it for another citrus if possible. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Cuban
Equipment: Slow Cooker, Cutting Board, Knife

Slow Cooker Ethiopian-Spiced Beef and Lentil Stew

This stew brings together tender beef and hearty lentils with warm Ethiopian spices for a filling meal that feels both comforting and nourishing. It works well for busy weeknights or weekend meal prep when you want something that simmers on its own and delivers plenty of protein and vegetables in one bowl.

The flavor comes from berbere spice, which gives the broth a deep, earthy taste with mild heat. Carrots and bell pepper soften during cooking while kale stirred in at the end adds freshness and color.

Slow Cooker Ethiopian-Spiced Beef and Lentil Stew

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Course Main Course

Cuisine Ethiopian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 tablespoon olive oil
• 1 pound beef stew meat, cubed
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 1 red bell pepper, diced
• 1 cup dried brown lentils, rinsed
• 2 tablespoons berbere spice blend
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium beef broth
• 2 cups chopped kale
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Transfer the beef to the slow cooker.
• Add the onion, garlic, carrots, red bell pepper, lentils, berbere spice, diced tomatoes, and beef broth to the slow cooker. Stir to combine.
• Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the beef is tender and the lentils are soft.
• Stir in the kale during the last 15 minutes of cooking so it wilts but stays bright green.
• Taste and season with salt and black pepper as needed before serving.

Notes

Brown the beef first for deeper flavor, but if you are short on time you can skip that step and still get good results. The lentils thicken the broth naturally, so add a splash of broth when reheating leftovers if it becomes too dense. Store any extra portions in the refrigerator for up to four days.

Course: Main Course
Cuisine: Ethiopian
Equipment: Slow Cooker, Large Skillet

Slow Cooker Mediterranean Chicken and Artichoke Vegetable Stew

This stew combines lean chicken with artichokes and a mix of vegetables in a light herb broth. It works well for weeknight dinners or weekend meal prep when you want a balanced bowl with protein and fiber. The result is a chunky, comforting stew with bright Mediterranean notes from oregano, garlic, and lemon.

It keeps the focus on whole ingredients and simple slow cooking. The artichokes add a mild tang that pairs nicely with the carrots and peppers, while spinach stirred in at the end keeps the greens fresh.

Slow Cooker Mediterranean Chicken and Artichoke Vegetable Stew

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1 medium onion, diced
• 2 medium carrots, sliced
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach
• Juice of 1 lemon

Instructions

 

• Add the chicken pieces, artichoke hearts, onion, carrots, bell pepper, and garlic to the slow cooker.
• Pour in the diced tomatoes with their juices and the chicken broth.
• Sprinkle in the oregano, thyme, salt, and black pepper. Stir gently to combine.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
• Stir in the spinach during the last 10 minutes of cooking so it wilts but stays bright.
• Turn off the heat and stir in the lemon juice just before serving.

Notes

Taste the broth near the end and add a pinch more salt if needed, since artichokes can vary in brininess. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Skip the spinach if you prefer a thicker stew, or swap it for kale added in the last 20 minutes.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker

Slow Cooker Harvest Quinoa and Mushroom Stew with Turkey

This stew combines lean turkey with mushrooms and quinoa for a balanced bowl that feels both filling and light. It suits cool evenings when you want a hands-off meal that still delivers plenty of vegetables and protein. The result is savory with herbal notes and a mix of tender chunks and slight chew from the grains.

The recipe keeps things simple by using the slow cooker for most of the work while a quick skillet step builds flavor at the start. It makes a practical choice for meal prep since the ingredients hold up well after cooking.

Slow Cooker Harvest Quinoa and Mushroom Stew with Turkey

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 pound ground turkey
• 8 ounces cremini mushrooms, sliced
• 1 cup quinoa, rinsed
• 2 cups cubed butternut squash
• 2 carrots, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 cups chopped kale
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat a large skillet over medium heat and cook the ground turkey until it is no longer pink, breaking it up with a spoon as it browns. Transfer the cooked turkey to the slow cooker.
• Add the sliced mushrooms, rinsed quinoa, cubed butternut squash, diced carrots, chopped onion, and minced garlic to the slow cooker.
• Pour in the chicken broth and stir in the dried thyme, dried rosemary, salt, and black pepper.
• Cover and cook on low for 6 to 7 hours until the vegetables are tender and the quinoa is fully cooked.
• Stir in the chopped kale during the last 15 minutes of cooking so it softens but keeps its color.
• Ladle the stew into bowls and top each serving with chopped fresh parsley.

Notes

Rinse the quinoa well before adding it so the finished stew stays light instead of bitter. If you prefer a thicker texture, mash a few pieces of squash against the side of the pot before stirring in the kale. Leftovers reheat gently on the stovetop with a splash of broth to loosen them up.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Slow Cooker Smoky Spanish Chickpea and Chorizo Vegetable Stew

This stew combines smoky chorizo with chickpeas and a mix of vegetables for a filling bowl that feels both hearty and balanced. It works well on busy evenings when you want a hands-off meal that still delivers protein and fiber. The slow cooker brings out deep smoky notes from the paprika while keeping the vegetables tender without turning mushy.

The finished stew has a thick broth and a mix of soft and firm textures. Chorizo adds richness while chickpeas and vegetables keep each serving satisfying.

Slow Cooker Smoky Spanish Chickpea and Chorizo Vegetable Stew

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Course Main Course

Cuisine Spanish

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 8 ounces chorizo, sliced into rounds
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 red bell peppers, chopped
• 2 carrots, sliced
• 1 can (14 ounces) diced tomatoes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 3 cups low-sodium vegetable broth
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups fresh spinach
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the chorizo slices and cook for 3 minutes until they release some fat and begin to brown.
• Add the onion and garlic to the skillet. Cook for 2 minutes until the onion softens.
• Transfer the chorizo mixture to the slow cooker. Add the bell peppers, carrots, diced tomatoes, chickpeas, vegetable broth, smoked paprika, cumin, salt, and black pepper.
• Stir everything to combine. Cover and cook on low for 6 hours.
• Stir in the spinach during the last 10 minutes of cooking so it wilts.
• Ladle the stew into bowls and sprinkle with fresh parsley before serving.

Notes

If the broth seems too thin after cooking, remove the lid for the final 30 minutes to let it reduce slightly. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of broth. Skip the salt if your chorizo is very salty and taste before adding it at the end.

Course: Main Course
Cuisine: Spanish
Equipment: Slow Cooker, Skillet, Knife