Fresh dill, lemon, escarole and artichokes give this healthy slow-cooker lamb stew recipe a decidedly springtime flavor. Dried white beans are perfect in this healthy crock pot recipe, but you could also add frozen lima beans at the end. Source: EatingWell Magazine, March/April 2013

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Drain the soaked beans. Combine the beans, lamb, broth, shallots and garlic in a 5- to 6-quart slow cooker. Cook on High for 4 hours (or on Low for 8 hours).

  • Add escarole, artichokes, lemon zest and lemon juice, pepper and salt to the slow cooker. Cover and cook on High until the escarole is wilted, about 10 minutes. Serve the stew sprinkled with dill.


Make Ahead Tip: Soak beans; prep lamb and vegetables; cover and refrigerate separately for up to 1 day.

Equipment: 5- to 6-quart slow cooker

Before using beans in a slow-cooker recipe, soak them to ensure even cooking. Start by sorting beans to re­move any pebbles; rinse well with cold water. To soak overnight: Place beans in a large bowl, cover with 3 inches of cold water and soak at room temperature for 8 to 24 hours. To “quick soak”: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

373 calories; 7.2 g total fat; 2.5 g saturated fat; 91 mg cholesterol; 747 mg sodium. 1302 mg potassium; 36.8 g carbohydrates; 8.7 g fiber; 3 g sugar; 40.3 g protein; 2071 IU vitamin a iu; 19 mg vitamin c; 211 mcg folate; 143 mg calcium; 7 mg iron; 109 mg magnesium;