Autumn Slow Cooker Stew

Entrees | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 pound sausage (I used chicken with artichoke and garlic)
  • 1 large, or 2 small apples, chopped (no need to peel)
  • 1 yellow onion, chopped
  • 1/2 cup chopped carrots
  • 3 cups already cooked long-grain rice (I had white basmati leftovers)
  • 1/2 cup raisins
  • 1 Tablespoon dried parsley flakes
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon black pepper (start with 1/8 if your kids don’t tolerate a touch of spice)
  • 1/3 cup chicken broth or water (I used water)


  • The amount of ingredients fit nicely in a 4 quart slow cooker. I’d say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It’s a pretty easy recipe to adapt to your needs.If you are going to use uncooked pork sausage, I’d recommend browning on the stove top, and draining before adding to the slow cooker.Otherwise, dump all the ingredients into the slow cooker, and stir well.
  • Cover and cook on low for 5-7 hours, or on high for 3-4. You’re really only heating through, and allowing the vegetables to soften.This will not stick together like a gloppy casserole; it has the consistency of fried rice.
  • Use bowls to serve rather than plates.


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