Slow Cooker Fall Harvest Pork Stew Recipes

SLOW-COOKER HARVEST PORK STEW

With a few minutes of prep, you can come home to a warm and hearty meat-and-potatoes dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h35m

Yield 6

Number Of Ingredients 10

Slow-Cooker Harvest Pork Stew image

Steps:

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.
Cover; cook on Low heat setting 8 to 9 hours.
About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender.

Nutrition Facts : Calories 360, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 0 g

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

SLOW-COOKER PORK STEW

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

Slow-Cooker Pork Stew image

Steps:

Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

Nutrition Facts : Calories 634, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 601 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 61 grams

Ingredients

1 pound fingerling potatoes
3 carrots, cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/3 cup all-purpose flour
Kosher salt and freshly ground pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1 14-ounce can diced tomatoes

HARVEST PORK STEW

This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Harvest Pork Stew image

Steps:

In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.

Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.

Ingredients

1-1/2 pounds boneless pork, cut into 1-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
3 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1 bay leaf
1 medium butternut squash, peeled and cubed (3 cups)
2 medium apples, peeled and cubed

SLOW-COOKED PORK STEW

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

Slow-Cooked Pork Stew image

Steps:

Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

Ingredients

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

SLOW-COOKER HEARTLAND PORK STEW

Slow cooking results in moist pork and tender sweet potatoes swimming in a savory sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h45m

Yield 5

Number Of Ingredients 12

Slow-Cooker Heartland Pork Stew image

Steps:

Sprinkle pork with 1/2 teaspoon salt and the pepper. Heat oil in 12-inch skillet over medium-high heat. Cook half of the pork in oil 5 to 8 minutes, stirring occasionally, until pork is brown; place in 3- to 4-quart slow cooker. Repeat with remaining pork.
Add sweet potatoes, frozen lima beans, broth, 1/2 teaspoon salt, the thyme and sage to pork in cooker.
Cover and cook on Low heat setting 7 to 8 hours.
Stir together water and cornstarch; stir into pork mixture. Increase heat setting to High. Cover and cook about 15 minutes or until mixture is thickened.

Nutrition Facts : Calories 505, Carbohydrate 28 g, Cholesterol 115 mg, Fat 1, Fiber 5 g, Protein 45 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 930 mg

Ingredients

2 pounds pork boneless shoulder, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 medium dark-orange sweet potatoes, peeled and cut into 2-inch pieces
1 package (9 ounces) frozen baby lima beans
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves
1/4 cup water
2 tablespoons cornstarch

SLOW COOKER FALL HARVEST PORK STEW

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

Provided by Allrecipes Member

Time 7h20m

Yield 8

Number Of Ingredients 7

Slow Cooker Fall Harvest Pork Stew image

Steps:

Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 26.3 g, Cholesterol 46.1 mg, Fat 11.2 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 4.2 g, Sodium 318.3 mg, Sugar 14 g

Ingredients

2 pounds boneless pork shoulder, cut into 2-inch pieces
1 (10.75 ounce) can Campbell's® Condensed French Onion Soup
½ cup apple cider or apple juice
3 large Granny Smith apples, cut into thick slices
3 cups butternut squash, peeled, seeded and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
½ teaspoon dried thyme leaves, crushed

SLOW COOKER FALL HARVEST PORK STEW

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

Provided by Allrecipes Member

Time 7h20m

Yield 8

Number Of Ingredients 7

Slow Cooker Fall Harvest Pork Stew image

Steps:

Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 26.3 g, Cholesterol 46.1 mg, Fat 11.2 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 4.2 g, Sodium 318.3 mg, Sugar 14 g

Ingredients

2 pounds boneless pork shoulder, cut into 2-inch pieces
1 (10.75 ounce) can Campbell's® Condensed French Onion Soup
½ cup apple cider or apple juice
3 large Granny Smith apples, cut into thick slices
3 cups butternut squash, peeled, seeded and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
½ teaspoon dried thyme leaves, crushed

SLOW COOKER FALL HARVEST PORK STEW

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

Provided by ElizabethKnicely

Categories Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 6

Slow Cooker Fall Harvest Pork Stew image

Steps:

Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
FOR THICKER GRAVY, stir 1/5 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.

Nutrition Facts : Calories 343.8, Fat 23.6, SaturatedFat 8, Cholesterol 80.6, Sodium 358.2, Carbohydrate 12.9, Fiber 1.3, Sugar 9.2, Protein 20.3

Ingredients

2 lbs boneless pork shoulder, cut into 2-inch pieces
1 (10 3/4 ounce) can Campbell's French onion soup
1/2 cup apple cider or 1/2 cup apple juice
3 large Granny Smith apples, 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

A TASTE OF FALL CROCK POT PORK STEW

I love using my crock pot for those nights when I know I won't have time to make dinner, but I want to have dinner ready when someone walks through the door! When I made of this recipe, it just reminded me of Fall, thus the name!

Provided by landlocked 2

Categories Stew

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

A Taste of Fall Crock Pot Pork Stew image

Steps:

Place potatoes, apples, onions and carrots on bottom of crock pot.
Cut pork up into large bite size pieces (don't cut pieces too small or pork will dry up).
Place pork on top of vegetables.
Pour chicken broth on top of pork.
Sprinkle spices on top of pork.
No need to stir!
Cook on high for 4-5 hours or on low for 8 hours.

Ingredients

2 lbs pork tenderloin, medallions
6 medium potatoes, quartered
2 apples, cut into bite sized pieces
1 medium onion, diced
1 lb baby carrots
1 (14 ounce) can chicken broth
1 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon ground cloves
1/2 teaspoon ground mustard
1 teaspoon salt (to taste)
1/2 teaspoon pepper

SLOW COOKER PORK STEW

Make and share this Slow Cooker Pork Stew recipe from Food.com.

Provided by invictus

Categories Stew

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

Slow Cooker Pork Stew image

Steps:

Add all ingredients except tomatoes to slow cooker. Cook on low 8-10 hours or on high 4-5 hours.
Add tomatoes and cook another 30 minutes.

Nutrition Facts : Calories 555.6, Fat 35.5, SaturatedFat 12, Cholesterol 103.6, Sodium 1405.8, Carbohydrate 29.6, Fiber 7.8, Sugar 12.1, Protein 30

Ingredients

1 lb pork shoulder, but into 1 inch cubes
16 ounces kielbasa, cut into 1/2 inch slices (I used an apricot apple sausage once and it was too die for)
2 cups onions, chopped
2 garlic cloves, minced
4 carrots, cut into 1 inch pieces
14 ounces cannellini beans
14 ounces chicken broth
6 ounces tomato paste
2 teaspoons dried thyme, crushed
1/2 teaspoon fresh ground black pepper
14 ounces diced tomatoes

HARVEST PORK STEW

Defiantly a fall time main meal Done in the crock pot it becomes an easy meal. So many different vegetables you get it all in one dish! Change the vegetables and change the seasoning for a new twist each time you make this I got the idea from another recipe but changed some ingredients and ended up with this. When this was done, I thought that I had used ground pork!

Provided by KGCOOK

Categories Stew

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 16

Harvest Pork Stew image

Steps:

Cut cutlets into bite sized pieces.
Put oil in skillet and heat till hot.
Coat the meat with the flour, use more if necessary.
Fry meat till done.
In the mean time put the vegetable in the crock pot.
Pour in the 1/2 cup chicken broth.
Add the meat.
Add the salt, thyme, and pepper.
Toss to mix and cover.
Cook on low for 5 to 6 hours.
Pour the 1 cup broth into mixing cup.
Add enough cornstarch to thicken broth to desired consistency.
Pour over stew and mix well enough to coat with sauce.
Sprinkle with parsley and serve.
Adjust seasonings as desired.

Nutrition Facts : Calories 409, Fat 12.2, SaturatedFat 2.7, Cholesterol 74.9, Sodium 1071.8, Carbohydrate 41.4, Fiber 5.4, Sugar 6.2, Protein 33.4

Ingredients

1 lb tenderized pork cutlet, cut into one inch pieces
1/4 cup flour
2 tablespoons olive oil
2 potatoes, unpeeled and cubed
1 large sweet potato, peeled and cubed
1 cup carrot, and sliced
1 ears of corn, broke into small pieces or 1/2 cup frozen corn
1/2 cup low sodium chicken broth
1 small green pepper, chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1 teaspoon salt
2 tablespoons fresh parsley, chopped
2 cups chicken broth
cornstarch, to thicken with

HARVEST PORK STEW

I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.

Provided by CariCat

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h40m

Yield 6

Number Of Ingredients 13

Harvest Pork Stew image

Steps:

Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 42.6 g, Cholesterol 80.1 mg, Fat 21.3 g, Fiber 6.8 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 364.6 mg, Sugar 10.5 g

Ingredients

2 tablespoons butter or oil
1 ½ pounds boneless pork, cut into 1/2-inch cubes
2 cloves garlic, minced
1 medium onion, chopped
3 cups chicken broth
½ teaspoon salt
¼ teaspoon dried rosemary, crushed
¼ teaspoon rubbed sage
1 bay leaf
3 cups frozen, cubed butternut squash
2 MacIntosh apples, cored and cubed
2 large potatoes, peeled and cubed
2 cups carrots, peeled and diced

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