Slow Cooker Vegetable Stock

This is a great recipe for using up leftover vegetables and peelings. Vegetable stock is a healthy ingredient to keep in the fridge to make quick soups or to cook gluten-free starches such as rice and potatoes.

Serves: 12Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy

Serves: 12


  • 2 medium carrots, peeled and roughly chopped
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, peeled
  • 2 medium stalks celery, roughly chopped
  • 2 medium red potatoes, scrubbed and quartered
  • 6 cups water
  • 1 tsp. salt
  • 1 tsp. ground black pepper


  • Place carrots, onion, garlic, celery, and potatoes in a 4–6-quart slow cooker. Pour water over the vegetables and add salt and pepper. Cover and cook on low for 8 hours.
  • Allow broth to cool slightly and then strain out and discard vegetables. Pour stock into clean glass jars and refrigerate for up to 1 week.