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Slow Cooker Fall Harvest Pork Stew

At a glance

Prep

20 min.

Total

7 hr. 20 min.

Serves

8

Servings: about 1 cup each

Cook: 7 hr.

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

What You'll Need

2 pounds boneless pork shoulders, cut into 2-inch pieces
1 can (10 3/4 ounces) Campbell’s® Condensed French Onion Soup
1/2 cup apple juice cider or apple juice
3 large Granny Smith apples, cut into thick slices (about 3 cups)
3 cups butternut squashes peeled, seeded and cut into 2-inch pieces
2 cups parsnips, peeled and cut into 1-inch pieces (about 2 medium)
1/2 teaspoon dried thyme, crushed

How to Make It

  • 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.

Serves

  • 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.