Photo of Slow Cooker Winter Vegetable and Farro Stew by WW

Slow Cooker Winter Vegetable and Farro Stew

SmartPoints® value per serving
Total Time
4 hr 30 min
30 min
4 hr
Feel free to mix up the vegetables here, using any kind of winter squash and mushrooms you like.


Garlic clove(s)

6 medium clove(s), chopped, divided

Fresh parsley

½ cup(s), flat leaf variety, coarsely chopped

Table salt

½ tsp, or to taste, divided

Black pepper

¼ tsp, or to taste, divided

Olive oil

2 Tbsp

Fennel seeds

2 tsp

Uncooked fennel bulb(s)

1 medium, chopped

Uncooked onion(s)

1 medium, yellow, chopped

Cremini mushroom(s)

10 oz, button or shiitake, cut into bite-size pieces

Uncooked kabocha squash

2 pound(s), or butternut squash, peeled, seeded, cut into 1/2-in pieces (4 c)

Canned tomatoes

28 oz, whole San Marzano variety, crushed

Fat free reduced sodium vegetable broth

4 cup(s)

Uncooked farro

¾ cup(s), rinsed

Dry lentils

¾ cup(s), black, green or brown variety, rinsed

Parmesan cheese

1 oz, shaved


  1. Combine 1/3 of garlic and parsley in a small bowl; season with a pinch each salt and pepper, and set aside.
  2. If you have a slow cooker insert that you can saute in on the stovetop, use it to heat oil over medium-high heat. Add fennel seed and remaining garlic; cook, stirring, until fragrant and fennel and garlic begin to smell toasty, about 2 minutes. Add fennel bulb, onion, and mushrooms and season with 1/4 tsp salt and 1/8 tsp pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. (Alternatively, if your slow cooker does not have a saute option, you can saute vegetables in a large skillet and transfer to slow cooker at this stage).
  3. Add squash, tomatoes, broth, farro, and lentils to slow cooker; season with 1/4 tsp salt and 1/8 tsp pepper (or to taste). Cover slow cooker and set heat to high; cook until farro, lentils, and squash are completely cooked through, 4 hours. Uncover, stir and season to taste, if needed. Serve topped with garlic-parsley mixture and cheese.
  4. Serving size: 2 1/2 c


This can be made stovetop as well - just make sure to use a large, heavy bottomed pot. Cook as instructed (replacing slow cooker with a dutch oven or soup pot) and reduce the cook time to 1 ½ hours.