Slow Cooker Vegetable Stock

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#53407

serves/makes:

ready in:
over 5 hrs

ingredients

1 large onion, chopped
2 carrots, chopped
1 celery rib, chopped
1 parsnip, chopped
8 ounces white mushrooms, chopped
1 clove garlic, cut in half
6 cups water
2 bay leaves
2 sprigs fresh thyme

directions

Add all the ingredients to the crock pot and stir to combine. Season if desired with salt and pepper.

Cover the crock pot and cook on low heat for 6-8 hours.

Let it cool then strain the liquid. Discard the vegetables.

Use immediately or refrigerate the stock for up to two days or freeze for 3-4 months.

added by

Pamela Chester, CDKitchen Staff
Read more: Vegetarian Slow Cooking

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.