Sausage and vegetable stew in a slow cooker

Here’s a hearty Sausage and Vegetable Stew recipe designed for a slow cooker. It’s comforting, easy, and full of flavor.

Slow Cooker Sausage and Vegetable Stew

Ingredients (Serves 4–6)

• 1 lb (450 g) sausage (Italian, smoked, or your favorite type), sliced into 1-inch pieces
• 4 medium potatoes, peeled and diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can (14 oz / 400 g) diced tomatoes
• 3 cups (720 ml) chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons olive oil (optional, for browning sausage)
• Fresh parsley, chopped, for garnish

Instructions

1. Optional – Brown the sausage: In a skillet over medium heat, add olive oil and cook sausage slices until lightly browned (about 5 minutes). This adds extra flavor but can be skipped if you’re short on time.
2. Add ingredients to slow cooker: Place browned (or raw) sausage in the slow cooker. Add potatoes, carrots, celery, onion, bell pepper, zucchini, garlic, and diced tomatoes.
3. Season and add liquid: Sprinkle in thyme, smoked paprika, rosemary, salt, and pepper. Pour the broth over everything.
4. Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender and flavors meld.
5. Adjust seasoning: Taste and adjust salt, pepper, or herbs as needed.
6. Serve: Garnish with fresh parsley. Perfect with crusty bread.

💡 Tips:

• Add a handful of green beans or peas in the last 30 minutes for extra veggies.
• For a thicker stew, mash a few of the potatoes against the side of the slow cooker before serving.
• Leftovers taste even better the next day as the flavors continue to meld.

If you want, I can also give a “one-pot shortcut” version that skips browning and still packs in big flavor for lazy slow cooker days. Do you want me to do that?