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Slow Cooker Vegetable Ratatouille Stew

This hearty slow cooker vegetable ratatouille stew is filled with colorful ingredients for a melody of flavors. The real magic of this easy ratatouille recipe is the use of a slow cooker, an easy, convenient way to cook that allows the ingredients to cook low and slow letting the flavors intensify and culminating in a pot full of yummy stew.

For more hearty but light meatless meals try this delicious rustic white bean stew, an easy slow cooker vegetarian chili, sweet and savory apple chicken stew, and my wonderful roasted vegetable an gnocchi stew. For a lighter meal try this easy parsnip and leek soup.

bowl of peppers and corn ratatouille on red striped napkin with peppers, avocado and lime slices .

3 Reasons To Make This Recipe

  • Low Fat: The only dairy is from the cheese and sour cream toppings, which if preferred can be left out.
  • Easy: Just toss the ingredients in the slow cooker and let the magic happen.
  • Versatile: Enjoy as a stew with aside of bread or as a side dish or condiment.

Simple Fresh Ingredients

Green and red peppers, avocado, chiles, cilantro, cojita cheese, seasoning, and onions and potatoes on table.

If you have never used Cojita cheese here is some helpful information:

  1. Type and Appearance: Cotija is a hard, crumbly cheese that’s typically made from cow’s milk. The cheese is white in color and has a granular texture. It’s often compared to Parmesan cheese because of its texture and flavor, although Cotija is typically saltier.
  2. Taste: Cotija cheese has a strong, salty flavor. It’s often used in small amounts to add a punch of flavor to dishes.
  3. Uses in Cooking: Because of its hard texture it’s perfect for grating or crumbling over dishes. It’s often used as a topping for tacos, tostadas, and salads.
  4. Storage: Cotija cheese should be stored in the refrigerator, where it can last for several weeks..
  5. Availability: Cotija cheese can be found in the cheese section of many supermarkets, especially those that have a good selection of international foods. I

For your convenience a recipe card with ingredients and full instructions is also included at the bottom of this post.See recipe card for quantities.

Substitutions

  • If you can’t Cojita cheese, Feta cheese makes a decent substitute, although the flavor is not identical. Cotija has a more savory and nutty flavor compared to Feta’s tangy, and lemony flavor. Feta also has a slightly creamier texture than Cotija, which is harder and more granular.
  • Use also cook fresh corn on the cob and lightly char it for an amazing flavor. You would skip adding at the beginning and instead add the cooked and charred corn about 15 minutes before the ratatouille stew is finish cooking.

Slow Cooker Recipe Instructions

Frozen corn and broth in oval slow cooker.

Step One: Add the frozen corn and vegetable broth to a 4-quart slow cooker.

Red and green pepper, red, onion, potaotes and seasoning for potato and corn chowder cooking in slow cooker.

Step Two: Add the red onions, potatoes, green and red bell pepper and add the salt, pepper, and chili powder.

Potato corn ratatouille in oval slow cooker with spoon.

Step Three: Cover and kook on low setting for 5 hours. The potatoes should be tender.

Large serving spoon of peppers and corn ratatouille in slow cooker.

Step Four: Serve topped, with Cojita cheese, sour cream, diced avocado, and fresh cilantro.

Tasty Tip: If you have time roast corn and gently char, then add in the last 15 minutes minuted of cooking. Give the chowder and amazing flavor.

White bowl of peppers and corn ratatouille topped with sour cream sitting next to a wooden spoon and red striped napkin.

Serving Suggestions

  • Use as a Burrito filling.
  • Serve spoon over broiled fish.
  • Serve as a stew with a rolled up and buttered tortilla.

Storage

Store leftovers in a covered container for up to 2 days.

More Tasty Slow Cooker Recipes

Looking for other recipes like this? Try these:

Slow Cooker Peppers & Corn Ratatouille

A spoon full of potato corn chowder with bowl of chowder in background.
Savor the medley of flavors in this vibrant slow-cooker veggie ratatouille stew. Let the ingredients meld & intensify for a tantalizing, easy-to-make stew
Sydney Dawes
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes

Ingredients

  • 2 cups frozen whole kernel corn
  • 7-8 red potatoes quartered
  • 4 cup vegetable broth or stock
  • ½ red onion diced
  • 1 green bell pepper seeded and diced
  • 1 red bell pepper seeded and diced
  • 1 can (4-ounce) green chiles
  • 2 tablespoons chili powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 whole avocado peeled and diced
  • ½ cup sour cream
  • ¼ cup cojita cheese crumbled
  • 2 tablespoons fresh cilantro or parsley

Instructions

  • Add the frozen corn and vegetable broth to a 4-quart slow cooker.
  • Add the red onions, potatoes, green and red peppers and add the salt, pepper, and chili powder.
  • Cover and kook on low setting for 5 hours. The potatoes should be tender.
  • Serve topped, with Cojita cheese, sour cream, diced avocado, and fresh cilantro.

Notes

  • You can substitute Feta cheese for a tangy flavor.
  • Instead of frozen corn you can substitute cooked fresh corn on the cob and lightly char the kernels  for an amazing flavor. You would skip adding at the beginning and instead add the cooked and charred corn about 15 minutes before the ratatouille stew is finish cooking.
  • This recipe could be made vegan by substituting the sour cream and cheese with vegan alternatives.

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