Slow Cooker Fall Harvest Pork Stew |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish! Ingredients:
2 lbs boneless pork shoulder, cut into 2-inch pieces |
1 (10 3/4 ounce) 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.
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