Slow-Cooker Hearty Pork Stew

Enjoy a rich stew of pork loin, carrots, parsnips and squash. Best of all your slow cooker does all the work.

  • Prep Time 25 min
  • Total Time 8 hr 10 min
  • Servings 6

Ingredients

1 1/2
pounds pork boneless loin, cut into 1-inch cubes
3
medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1
medium onion, chopped (1/2 cup)
1
carton (32 ounces) Progresso™ chicken broth (4 cups)
2
cups 1/2-inch diced peeled parsnips
1 1/2
cups 1-inch cubes peeled butternut squash
1/2
teaspoon salt
1/2
teaspoon pepper
3
tablespoons Gold Medal™ all-purpose flour
3
tablespoons butter or margarine, softened

  • 1 Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.
  • 2 Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.
  • 3 Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.
  • 4 Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened. <BR><BR><B>Note:</B> This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Expert Tips

(Total time will vary with appliance and setting.)

Parsnips are root vegetables that look like creamy white carrots. They have a slightly sweet flavor that goes nicely with pork.

Not partial to parsnips? Instead of the parsnips, add two more sliced carrots to the stew. It'll be just as colorful and tasty.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
135 ),
% Daily Value
Total Fat
15 g
15 %
(Saturated Fat
7 g,
7 %
),
Cholesterol
90 mg
90 %;
Sodium
980 mg
980 %;
Total Carbohydrate
20 g
20 %
(Dietary Fiber
4 g
4 %
),
Protein
20 g
20 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
12%;
Calcium
6%;
Iron
10%;
Exchanges:
1 Starch; 1 Vegetable; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.