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!

• Ready In: 8 hrs 20 mins
• Serves: 8

Ingredients

• 2  lbs boneless pork shoulder, cut into 2-inch pieces
• 1 (10 3/4ounce) can  Campbell's French onion soup
• 1⁄2 cup apple cider or 1⁄2 cup  apple juice
• 3  large  Granny Smith apples, seeded and cut into 2-inch pieces
• 2  medium parsnips, peeled and cut into 1-inch pieces (about 2 cups)
• 1⁄2 teaspoon dried thyme leaves, crushed

Directions

1. Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
3. TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
4. 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.