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Slow Cooker Vegetable Stroganoff

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time7 hrs 30 mins
Total Time7 hrs 40 mins
Servings: 3 to 4
Calories: 326kcal

Ingredients

  • 1 Tbs. butter
  • 6 oz. white button mushrooms diced
  • 1 small eggplant peeled and diced
  • 1 zucchini peeled and diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • ¼ cup vegetable broth
  • ½ cup sour cream
  • 1 Tbs. ketchup
  • ½ tsp. worcestershire
  • ¾ tsp. paprika
  • salt & pepper to taste
  • 4 oz. cream cheese
  • 2 cups baby spinach

Instructions

  • Melt the butter and pour it into the bottom of the slow cooker.
  • Top with mushrooms, eggplant, zucchini, onion, and garlic.
  • Whisk together the broth, sour cream, ketchup, Worcestershire, paprika, salt and pepper.
  • Pour over the vegetables.
  • Cook on low for 7 hours.
  • Add cream cheese and spinach to the top and cook on low for another 30 minutes.
  • Stir to combine and serve.

Nutrition

Calories: 326kcal | Carbohydrates: 21g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 346mg | Potassium: 1012mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3580IU | Vitamin C: 25mg | Calcium: 140mg | Iron: 2mg