Crock Pot Pork Stew

"A busy day (crock pot) supper that is complete served with biscuits or bread. Directions include freezing and re-heating directions - can be frozen for up to one month."
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Ready In:
10hrs 30mins




  • Put first 10 ingredients (pork - pepper)in crock pot, cover and cook on low heat for 8-10 hours (or on high heat for 4-5 hours).
  • Stir in tomatoes, cover and cook for 10 minutes longer.
  • To make crumb topping: combine crumb topping ingredients in a plastic baggie. Sprinkle crumb mixture over stew and cook 15 minutes longer.
  • ***To make ahead and freeze. Prepare stew as directed and turn into a 3-quart casserole, freeze covered for up to one month. Topping can also be frozen (separately) for up to one month. To serve: Thaw casserole and crumb topping in refrigerator for up to 2 days ahead of time. Preheat oven to 400-degrees F. Bake casserole covered for 30 minutes, uncover and sprinkle with crumb topping and bake for 15-20 minutes longer or until heated through.

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  1. This was very good. I think I would like it more if I used kielbasa from the store. I used some that dh made & in this recipe, the smokiness was way overpowering for me. I used a bag of the small baby carrots & a bag of cannellini beans that I had cooked & frozen. I'm not sure about the pork...shoulder still had the bone & getting 1 1/2 lbs from a 5lb shoulder was more butchering than I had planned on. Can you buy this cut without the bone? It was a very easy recipe & the house smelled wonderful all day. I will definitely use this recipe again! Thank you, ellie, for posting!


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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