"Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!"
boneless pork shoulder, cut into 2-inch pieces
1 (10 3/4 ounce) cans
Campbell's French onion soup
1/2 cup apple cider or 1/2 cup
Granny Smith apples, seeded and cut into 2-inch pieces
parsnips, peeled and cut into 1-inch pieces
( about 2 cups)
dried thyme leaves, crushed
Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
FOR THICKER GRAVY, stir 1/5 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.
Page 2 of 2
Slow Cooker Fall Harvest Pork Stew (cont.)