Slow Cooker Fall Harvest Pork Stew

Slow Cooker Fall Harvest Pork Stew

8

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

Ingredients

7 h 20 m {{adjustedServings}} servings 252 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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.
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Reviews

8
  1. 13 Ratings

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This was a yummy and hearty stew. Few changes: 1. instead of French Onion Soup I used onion soup mix, 2 c. water, & 1 can of cream of chicken soup; 2. Carrots instead of parsnips.; 3. Calabaza ...

I'm giving this a provisional 5 stars. It tasted wonderful made as per the recipe. I did add double the thyme and some salt and pepper. I will agree that the apples melted away into the sauce...

I adjusted just a few things - trimmed fat off pork, added a 1/2 can of beef broth, ground pepper to taste and some Lawry's seasoned salt. I didn't think just Thyme would be enough flavor for m...