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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 shoulder, 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.

Recipe Nutritional Information

Made With

Campbell’s® Condensed French Onion Soup

calories

260

totalfat

4.5g

saturatedfat

1.5g

cholesterol

70mg

sodium

300mg

totalcarbohydrate

28g

dietaryfiber

4g

protein

27g

vitamina

110%DV

vitaminc

35%DV

calcium

6%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.