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Slow-Cooker Harvest Pork Stew

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Slow-Cooker Harvest Pork Stew
  • Prep 15 min
  • Total 8 hr 35 min
  • Servings 6
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With a few minutes of prep, you can come home to a warm and hearty meat-and-potatoes dinner.
Updated Nov 2, 2016

Ingredients

  • 1 1/2 lb boneless pork shoulder roast, trimmed of fat, cut into 3/4-inch pieces
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon garlic-pepper blend
  • 1 bag (20 oz) refrigerated cooked new potato wedges
  • 2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
  • 1 medium onion, cut into thin wedges
  • 1 jar (12 oz) home-style pork gravy
  • 2 tablespoons chili sauce
  • 1 cup frozen sweet peas
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion, gravy and chili sauce.
  • 2
    Cover; cook on Low heat setting 8 to 9 hours.
  • 3
    About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Just before serving, sprinkle with chopped fresh sage or garnish with a sprig of fresh sage.

Nutrition

360 Calories, 15g Total Fat, 31g Protein, 25g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
810mg
34%
Potassium
560mg
16%
Total Carbohydrate
25g
8%
Dietary Fiber
5g
21%
Sugars
7g
Protein
31g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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