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Slow Cooker Breakfast Stew

Slow Cooker Breakfast Stew

Serves: 8

Category: Breakfast
Author: Carrie Forrest

Average Rating: 
Rated by: 2 members

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Wouldn't you love to roll out of bed and have a warm, nutrient-packed breakfast waiting for you? It doesn't have to be a dream. Get your slow cooker going the night before and your weekday breakfast or leisurely Sunday brunch will be waiting for you in the morning.

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1 1/2 cups butternut squash, cubed
1 medium zucchini squash, chopped
2 medium apples (your choice of variety), chopped
12 ounces frozen wild blueberries
1/3 cup chopped walnuts
1/3 cup pumpkin seeds
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped unsulphured dried apricots
1/4 cup uncooked quinoa or amaranth
3 cups unsweetened soy, hemp or almond milk
1 pound chopped baby kale


Add all ingredients to a 6 quart slow cooker and stir to combine. Cover and cook for 12 hours on low heat or 6 hours on high. Serve hot with a splash of non-dairy milk.

Leftovers may be frozen.

Note: if you prefer to cook this recipe on the stovetop, bring all of the ingredients to a boil, reduce heat to low, and simmer for 45 minutes to an hour, or until the butternut squash is tender.

Calories 270; Protein 8 g; Carbohydrates 50 g; Total Fat 6.5 g; Saturated Fat 0.7 g; Cholesterol 0 mg; Sodium 76 mg; Fiber 6.2 g; Beta-Carotene 6538 ug; Vitamin C 77 mg; Calcium 140 mg; Iron 2.9 mg; Folate 60 ug; Magnesium 89 mg; Zinc 1.1 mg; Selenium 6.1 ug

Comments (4):



03/25/2014 04:44 PM

Rated this recipe: (no rating)

This sounds nice. I like the idea of waking up to a warm breakfast that's been cooking overnight.


01/10/2015 08:56 AM

Rated this recipe:

I just made this yesterday and I would suggest making some changes. For instance, I pound of kale is too much. It over powers the stew. Also the kale makes it green NOT light like the picture above. Next time i'll put in 5-6 oz. I've given this recipe four stars because it tastes good and of the nutritional value. Just hope my hubby can overlook the appearance and get it past his nose!! Lol


02/28/2016 12:04 PM

Rated this recipe:

Pretty darn good. I would probably refine my rating to 3.5 stars if we're possible to do so. I must not have a 6qt cooker cuz when it came time to add the kale I was about outa room. Used about a quarter pound, which was just fine (and I love kale). My wife and I decided that if anything it was a bit too sweet. Will reduce the raisins next time, perhaps to a half cup. If I were making it for myself I might even venture some curry powder at the start and some coconut milk (subbing for part of non-daily milk) at the end.


04/09/2019 09:30 AM

Rated this recipe: (no rating)

If this is a picture of the recipe, it appears that pomegranate kernels have been added, possibly just sprinkled on top to make it pretty.  If this is the case, then I think this would counteract the problem of being overly sweet. Also, is the laciness just the exploded quinoa, or has unsweetened dried coconut been added?  I believe I'd cut back the raisins to 1/4 cup, and add 1/4 c. unsweetened coconut to the slow cooker, and 1/2 c. pomegranate seeds divided, and sprinkled on top of each of the 8 servings.  Also, consider sprinkling the walnuts on top along with the pomegranate kernels. I prefer my nuts crunchy, not soggy. And if you DO add the coconut, it will absorb a lot of the sweetness in the liquid.