Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Lamb Stew with Zucchini and Tomatoes Tips, FAQ & printable recipe

Name: Slow Cooker Lamb Stew with Zucchini and Tomatoes
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: French-inspired
Ingredients: 1 1/2 lb lamb shoulder cubes; 2 medium zucchini, sliced thick; 1 tbsp herbes de Provence; 3 cloves garlic, minced; 2 cups crushed tomatoes

By Clara Weller · Oct 9, 2026

Slow cooker lamb stew with zucchini and tomatoes served in a bowl.

Prep: 10 min
Cook: 6 h
Total: 6 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

For a deeper flavor, you can briefly sear the lamb cubes in a hot skillet with a small amount of oil before adding them to the slow cooker. While not strictly necessary, this step adds a layer of complexity and color to the finished dish. If you choose to do this, ensure the skillet is very hot and sear the meat in small batches to avoid steaming it.

If you prefer a thicker sauce, you can remove the lid for the final 30 minutes of cooking. This allows some of the excess moisture to evaporate, concentrating the tomato and herb flavors.

Be sure to stir gently if you take this step, being careful not to break up the tender zucchini pieces. Adjust the seasoning with a pinch of salt and pepper just before serving to suit your personal preference.

Variations

Mediterranean Twist: Add a handful of pitted Kalamata olives and a teaspoon of capers when adding the tomatoes. These additions introduce a salty, briny depth that pairs exceptionally well with the lamb and zucchini.
Spicy Lamb Stew: Incorporate a teaspoon of red pepper flakes or a small diced jalapeño along with the garlic. This provides a subtle warmth that cuts through the richness of the lamb shoulder.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Reheat gently on the stovetop over medium-low heat or in the microwave until the stew is steaming hot throughout.

Allow any leftovers to cool to room temperature for no longer than 2 hours before transferring them to an airtight container. Once cooled, store the container in the refrigerator to maintain food safety. The flavors in this stew often improve the next day, making it an excellent candidate for meal prep or enjoying as a convenient, ready-to-eat dinner later in the week.

This dish is perfect for making ahead, as the flavors continue to develop while stored. You can prepare the entire stew up to three days in advance. Simply follow the cooking instructions, allow the stew to cool completely, and refrigerate.

When you are ready to serve, gently reheat it on the stovetop or in the microwave until it is heated through, ensuring the lamb remains moist and tender.

Serving ideas

Serve the stew hot directly from the slow cooker or transfer it to a large, warmed serving bowl. It pairs beautifully with crusty bread or a simple side of steamed grains, which help to soak up the rich, savory tomato sauce.

The bright color of the zucchini against the dark, tender lamb makes for an appealing presentation that is both rustic and satisfying for any casual dinner gathering.

Consider serving the stew with a light, crisp side salad to contrast the richness of the lamb. The acidity of a vinaigrette dressing complements the tomato-based sauce, creating a complete meal.

Because the stew is quite filling on its own, keep the side dishes simple and fresh to highlight the comfort of the main course without overwhelming the palate or making the meal feel too heavy.

Frequently asked questions

Can this stew be made with a leaner cut of meat?

While lamb shoulder is recommended for its fat content, you can use a leaner cut like leg of lamb. However, because leaner cuts lack the same amount of connective tissue, the cooking time may need to be reduced slightly to prevent the meat from becoming dry or tough.

What is the best way to ensure the zucchini does not get too mushy?

To keep the zucchini from becoming too soft, ensure it is cut into thick, uniform slices. If you prefer a firmer texture, you can add the zucchini during the last hour of the cooking process rather than at the beginning.

Is it necessary to brown the lamb before slow cooking?

Browning the lamb before slow cooking is an optional step that can add more depth and color to the stew. It is not strictly required for the meat to cook through or for the dish to be delicious, but it can enhance the overall flavor profile if you have the extra time.

Recipe card

Slow Cooker Lamb Stew with Zucchini and Tomatoes

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

1 1/2 lb lamb shoulder cubes
2 medium zucchini, sliced thick
1 tbsp herbes de Provence
3 cloves garlic, minced
2 cups crushed tomatoes

Instructions

Place the lamb shoulder cubes into the bottom of the slow cooker insert. Arrange them in an even layer to ensure consistent heat distribution during the long cooking process.
Top the lamb with the thick zucchini slices. Sprinkle the minced garlic and herbes de Provence evenly over the vegetables to ensure the flavors penetrate the stew during cooking.
Pour the crushed tomatoes over the ingredients. Cover the slow cooker and cook on low for 6 hours. Ensure the internal temperature of the lamb reaches 145°F (63°C). Allow the lamb to rest for at least 5 minutes before serving.

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 12 g
Fat: 28 g
Fiber: 3 g
Sugar: 6 g
Sodium: 450 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.