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Crockpot Bulgar Stew

Crockpot Bulgar Stew No need to precook or watch over the stew pot here! Just toss all ingredients into a 3-quart or larger slow cooker, and set on high heat for 3-4 hours. Delicious!

Serves 6.


  • 1 medium acorn squash
  • 1 large golden potato
  • 1 large carrot
  • 2 celery stalks
  • 1/2 c coarse (#4) bulgar wheat
  • 1/2 c brown lentils
  • 1-10 oz can diced tomatoes and green chilies
  • 2 Tbsp olive oil
  • 1 Tbsp plain paprika
  • 1 bay leaf
  • 1 Tbsp molasses
  • 1 Tbsp vegetarian mushroom stir fry sauce
  • 4 c vegetable broth
  • salt only if needed


  1. Cut squash in half horizontally and scoop out seeds. Cut off both ends of squash. Lay large cut end on cutting board and use a sharp knife in a downward curve to shave off the peel. Cut peeled squash into half-inch pieces and add to crockpot.
  2. Peel potato and carrot. Cut potato into 1/2 inch pieces. Slice carrot 1/3 inch thick. Slice celery into 1/3 inch slices as well. Add all to crockpot.
  3. Add all remaining ingredients and stir well.
  4. Set crockpot to high and cook 3-4 hours, adding a bit more broth if needed after a while. Test for doneness and salt level. Serve hot.

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