Slow Cooker Fall Harvest Pork Stew

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READY IN: 8hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs boneless pork shoulder, cut into 2-inch pieces
  • 1
    (10 3/4 ounce) can Campbell's French onion soup
  • 12
    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)
  • 12
    teaspoon dried thyme leaves, crushed
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DIRECTIONS

  • 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.
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RECIPE MADE WITH LOVE BY

@ElizabethKnicely
Contributor
“Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!”