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Slow Cooker Fall Harvest Pork Stew

By: Campbell's Kitchen

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

Rate/Review | Read Reviews (8)

Prep Time:
20 Min

Cook Time:
7 Hrs

Ready In:
7 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 cups

Ingredients

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

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.

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.