Crockpot Bean Stew

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This is a wonderful stew that is perfect for the cool Fall weather. You can make this recipe ahead of time and freeze until ready to use. Just add all ingredients except chicken broth into ziploc bag. When ready to make just thaw overnight in fridge. Then in morning add to crockpot with chicken broth.

This recipe is also naturally gluten free which I love. I like to prepare it with Gluten Free Cornbread.

5.0 from 1 reviews
Crockpot Bean Stew
 
Cook time
Total time
 
Ingredients
  • 6 cups chicken broth or vegetable broth
  • 1 cup dry beans, picked over and rinsed
  • 2 medium carrots, peeled and finely diced
  • 1 small onion, finely chopped
  • 2 celery stalks, finely diced
  • 3 tablespoons uncooked white rice
  • 2 tablespoons minced garlic
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ⅛ teaspoon ground white or black pepper
Instructions
  1. Add all ingredients to crockpot and cook on low for 6-8 hours.

Other Recipes You May Enjoy:

Crockpot Applesauce
Crockpot Bacon Cheese Potatoes
Crockpot Buffalo Dip
Pumpkin Roll
Chick-fil-A Lemonade Recipe

Comments

  1. Hope this is good, because just put it on. If it’s good, i’m going to love this recipe for I always have all those ingredients either in the pantry, fridge or freeze. Would be a nice ‘go to’ dinner.

    • Melissa@StockpilingMoms says:

      Let us know!

      • This was wonderful! I used black beans, so mine was quite dark and used homemade chicken stock. I think have a good stock/broth makes this recipe, since it takes a bit of its flavor from it. Hubby loved it, 2 year old semi-picky loved it. Will make it again!

  2. Love soups will try this one!

  3. Hi,
    I’m looking to try this recipe but I was wondering if you served any sides with it and if you did, what would you recommend? And if I added say, chicken, does that change the time?

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