Slow Cooker Fall Harvest Pork Stew

Slow Cooker Fall Harvest Pork Stew

Campbell's Kitchen 0

"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

Serving size has been adjusted!

Original recipe yields 8 servings



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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  • 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.
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  • 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


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 squash instead of Butternut. (Just cause I had it on hand). It was a little greasy, but that comes with pork! I would also add the squash and apples towards the end so they aren't so mushy! I thought the apples might be weird with this, but they were a nice addition, just need to be added later!


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, but that's what made it taste so delicious. Next time I will peel the apples, though, just for appearance sake. Then it will be a true 5 stars. Try this, you won't be disappointed.


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 me. 3 stars for the apples. My husband and I were both gone all day so it did cook the full 8 hrs. Flavors were decent/good if not slightly bland, liked the pork (a BIT dry, so could have probably stopped cooking in 7 hrs), squash and parsnips. But the apples were complete mush. I didn't stir them in with the rest of the stew, either - I had them on top worried they'd get to mushy in the liquid to early. The texture was too off for me to eat them, even though the flavor wasn't bad. so ate around them and wasted 3 perfectly good apples. Will make again, but will either leave the apples out all together and serve along side or wait to put them in for just the last part of cooking.