Campbell's Kitchen Print Preview

Use these check boxes to Show or Hide what you want to see in your printed recipes (your printout will reflect these choices):

Print
Close Tab [x]
PRINT AREA STARTS HERE

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.

Cost per recipe: $12.63

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 shoulder, cut into 2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed French Onion Soup
1/2 cup apple cider or apple juice
3 large Granny Smith apples, cut into thick slices (about 3 cups)
3 cups butternut squash peeled, 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

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.

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.

Recipe Nutritional Information

Made With

Campbell's French Onion Soup

Calories

318

Total Fat

12g

Saturated Fat

4g

Cholesterol

78mg

Sodium

268mg

Total Carbohydrate

29g

Dietary Fiber

5g

Protein

23g

Vitamin A

113%DV

Vitamin C

17%DV

Calcium

7%DV

Iron

12%DV