Hearty Slow Cooker Squirrel Stew with Vegetables Recipe for Meat Lovers.

Experience the Unique Flavors of Southern Cuisine with Slow Cooker Squirrel Stew with Vegetables!

Slow Cooker Squirrel Stew with Vegetables is a hearty, rustic dish that brings together tender braised squirrel meat, savory root vegetables, and aromatic spices. This comforting stew is made in a slow cooker, allowing the flavors to meld together over several hours. The meat becomes fall-off-the-bone tender, while the vegetables develop a rich, earthy sweetness. Whether you’re looking to experiment with new culinary territory, or simply seeking a satisfying meal that showcases regional ingredients, Slow Cooker Squirrel Stew with Vegetables promises to delight and satisfy. Give it a try and experience the unique flavors and textures of this traditional Southern dish.

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  • 1/2 lb squirrel meat
  • 3 Tbsp all-purpose flour
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 1/2 cup potatoes, diced
  • 1/2 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 Tbsp olive oil
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 Tsp dried basil
  • 1 Tsp dried thyme
  • 1/2 Tsp salt
  • 1/2 Tsp black pepper


  1. Cut the squirrel meat into bite-sized pieces and coat with flour.
  2. Heat the olive oil in a large skillet over medium-high heat. Once heated, brown the squirrel meat on all sides.
  3. Add the browned squirrel meat to the slow cooker, followed by onions, celery, carrots, potatoes, mushrooms, and garlic.
  4. Pour the chicken broth into the slow cooker, add bay leaves, dried basil, dried thyme, salt, and black pepper
  5. Stir the ingredients together well and cover the slow cooker.
  6. Set the slow cooker to low and cook for 4-6 hours or until the vegetables and squirrel meat are tender.
  7. Once done, remove the bay leaves and serve the stew hot. Enjoy the delicious slow cooker squirrel stew!

Number of Servings

  • 4 Servings

Nutritional Information (per serving)

  • Calories: 233
  • Total Fat: 11g
    • Saturated Fat: 2g
    • Unsaturated Fat: 9g
    • Trans Fat: 0g
  • Cholesterol: 27mg
  • Sodium: 932mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 3g
  • Total Sugars: 5g
  • Added Sugars: 0g
  • Protein: 12g
  • Ask the Chef – Tips & Tricks

    Getting the Right Meat: Squirrel meat can be a bit tough, so it’s essential to get the right cut. The best portions are the front and rear legs and saddle cuts of meat. Using a crockpot adds moisture to the meat and helps it become more tender.
    Browning the Meat: Browning the squirrel meat adds depth and flavor to the stew, making it much tastier.
    Vegetables: Feel free to add or omit vegetables according to your preference. Other vegetables like green beans, corn, or peas can also be incorporated according to your taste.
    Thickening: If the stew is too thin, you can thicken the broth by mixing 1 Tbsp of cornstarch with 1 Tbsp of cold water. Gradually stir it in and let it cook for an additional 20-30 minutes.
    Leftovers: This stew makes excellent leftovers and tastes much better the next day. Store any extra in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months.”

    Slow Cooker Squirrel Stew with Vegetables

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