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This scrumptious Slow Cooker Mushroom Barley Stew is a great family vegetarian dinner soup that is also a freezer meal! I prepared this meal in an afternoon when doing twenty crockpot freezer meals for my family’s dinners. With end of the school year activities in full swing and summer break coming, I wanted to make a bunch of prep ahead meals that I could make for my family. This is one of the 20 Slow Cooker Freezer Meals in 4 Hours Plan.
So I got busy finding and creating recipes so I could take an afternoon and have meals ready to go for my family. This vegan crockpot stew recipe was one of my favorite meals out of all the slow cooker meals. I served the delicious vegetable stew with a hot loaf of bread. It would also be great with salad. My family really enjoyed this meal and it was a great way to stretch our family budget. I like to skip a traditional protein once a week to help reduce our budget. My husband and I really loved the mushroom in the stew as an alternative to meat.
Slow Cooker Mushroom Barley Stew is so good and it’s an easy freeze slow cooker supper that everyone will love. My whole family loved this complete crockpot dinner meal and they want me to make it again soon! Be sure to make this crockpot freezer meal, you will not be disappointed.
Be sure that you invest in a good quality slow cooker. Our favorite is this programmable cook and carry 6qt oval slow cooker. I hope you enjoy this slow cooker mushroom barley stew recipe as much as my family did! It is soon to be a family favorite.
Slow Cooker Mushroom Barley Stew
- 1 lb mushrooms
- 1/4 cup baby carrots diced
- 1 sliced celery rib
- 1 small onion diced
- 1 15 oz can diced tomatoes
- 1 cup uncooked barley
- 2 quarts vegetable stock
Label gallon size freezer bag with name of recipe, date and instructions.
Place all ingredients in bag except vegetable stock and seal.
Place in freezer.
To Cook: Thaw overnight in fridge.
Dump bag in slow cooker and add vegetable stock; stir well.
Place lid on.
Cook on low 8 hours.
Serve and enjoy!