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READY IN 7+ hrs

Slow Cooker Fall Harvest Pork Stew

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Read Reviews (8)

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

Ingredients Edit and Save

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How to Cut Onions

Original recipe makes 8 cups Change Servings

2 pounds boneless pork shoulder, cut into 2-inch pieces
1 (10.75 ounce) can Campbell's® Condensed French Onion Soup
1/2 cup apple cider or apple juice
3 large Granny Smith apples, cut into thick slices

3 cups butternut squash, peeled, seeded and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1/2 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.

Kitchen-Friendly View

PREP 20 mins
COOK 7 hrs
READY IN 7 hrs 20 mins

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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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!

—ericksonpad

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Most Helpful Critical Review

Dec 07, 2010

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.

—SHELLITO

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13 Ratings

Dec 14, 2010

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.

—Stephanie

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Jan 31, 2011

Not a hit with my family, perhaps I cooked it to long.

—adapa

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Jan 21, 2011

It was OK. Would I make again? No. It was bland, and although the ingredients sounded like they would blend well, it just didn't personally work for me. I would have enjoyed it more if I made everything separate.

—Pam from L.I.

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Feb 14, 2011

The finished product is relentlessly boring. I did like what the apples did in the stew, but the whole thing was just too bland. It might not be bad if you experiment with spices in it.

—ABosen

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Dec 18, 2011

I've made this twice now and it's definitely now a staple in my family. This isn't an explosion of flavor, just warm, homey, and comforting and gets better as the flavors meld on the second and third day. The apples do disintegrate, but makes for a thicker texture in the sauce. I do recommend cutting the pork into slightly smaller pieces and cutting the vegetables into 1" cubes, not 2" and the parsnip a bit under 1". You might feel the need for a pinch of salt to individual servings the first night, but shouldn't need it the second or third. My second time making this I substituted a potato for one of the apples and added some whole mustard seed and cumin for a bit of earthiness.

—JACQUES27

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Sep 28, 2011

This is very good! Used all beef broth. I didn't have parsnip so I used rutabega. I loved it...not a kid pleaser though.

—joanne22380

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Nutrition

Calories
252 kcal
13%

Carbohydrates
26.3 g
8%

Cholesterol
46 mg
15%

Fat
11.2 g
17%

Fiber
4.6 g
18%

Protein
13.3 g
27%

Sodium
318 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Fall Harvest Pork Stew

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 252
Calories from Fat: 101

% Daily Value *
Total Fat 11.2g 17 %
Saturated Fat 4.2g 21 %
Cholesterol 46mg 15 %
Sodium 318mg 13 %
** Potassium 567mg 16 %
Total Carbohydrates 26.3g 8 %
Dietary Fiber 4.6g 18 %
Protein 13.3g 27 %
Sugars 14g
** Vitamin A 112 %
** Vitamin C 35 %
** Calcium 7 %
** Iron 15 %
** Thiamin 37 %
** Niacin 42 %
** Vitamin B6 16 %
** Magnesium 14 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.