Slow Cooker Recipes
Farmer's Market Idaho® Potato Stew
Yield: 14 servings (3/4 cup per serving)
Ingredients
- 2 cups chopped onions
- 2 cups chopped red bell peppers
- 4 pounds Idaho® potatoes, peeled and cut into 1/2 inch cubes
- 1 cup chopped zucchini
- 1 teaspoon dried thyme leaves
- 1 cup water
- 1/4 cup fat free milk
- 2 teaspoons cornstarch
- 1 (7 ounce) package reduced fat shredded Mexican-style four cheese blend (about 1 3/4 cups total)
- 1/4 cup butter
- 2 teaspoons salt or to taste
- 1/2 teaspoon black pepper
Instructions
- Coat a 6 quart slow cooker with cooking spray. Add potatoes, zucchini and thyme.
- Coat a large nonstick skillet with cooking spray, place over medium high heat until hot.
- Add the onions, coat with cooking spray; cook for 4 minutes or until translucent, stirring frequently.
- Add the bell peppers to the onions in the skillet, coat with cooking spray, cook 4 minutes or until onions are brown on edges, stirring frequently.
- Pour the water into the skillet and stir until well blended and beginning to boil. Pour onion mixture evenly over the potatoes. Do not stir.
- Cover and cook on HIGH setting for 3 1/2 hours or until potatoes are tender when pierced with a fork.
- Combine the milk and cornstarch in a small bowl; stir until cornstarch is completely
dissolved.
- Gently stir into the potato mixture with 1 cup of the cheese, the butter, salt and pepper.
- Cover and cook on HIGH setting for 10 minutes to thicken slightly.
- Spoon the potato mixture into a large pasta bowl or 13 x 9-inch casserole dish.
- Sprinkle with the remaining 3/4 cup cheese.
Nutrition
Per serving: 160 calories, 5 g total fat, 2.5 g saturated fat, 0 g trans fat, 15 mg cholesterol, 470 mg sodium, 3 g fiber, 8 g protein, 22 g carbohydrate
Attribution
Recipe and photo used with permission from:
Idaho® Potato Commission