Creamy Summer Vegetable Stew

“This is a slow cooker recipe from "Family Circle" magazine.”
READY IN:
4hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the onions, carrots, corn, broth, vinegar, and herbes de Provence in a slow cooker; cover and cook on LOW for 3 hours.
  2. Stir in the zucchini and chickpeas; cover and cook about 45 minutes.
  3. Meanwhile, in a small bowl, combine cream, cornstarch, about 1/4 teaspoon each salt and pepper; add to slow cooker and cook until thickened, about 15 minutes.
  4. Serve, sprinkled with cheese, with rice, if desired.

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