Slow Cooker Fall Harvest Pork Stew
Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!
serves
8
people
Ingredients
cost per recipe: $17.34
The price is determined by the national average.
-
2
pounds boneless pork shoulder, cut into 2-inch pieces
-
1
can (10 3/4 ounces) Campbell’s® Condensed French Onion Soup
-
1/2
cup apple juicecider or apple juice
-
3
large Granny Smith apple, cut into thick slices (about 3 cups)
-
3
cups butternut squashpeeled, seeded and cut into 2-inch pieces
-
2
cups parsnip, peeled and cut into 1-inch pieces (about 2 medium)
-
1/2
teaspoon dried thyme, crushed
How to Make It
Step 1
Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Step 2
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
Recipe Tips
- Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
- For thicker gravy, stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
