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Slow-Cooker Pork and Veggie Stew

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By Betty Crocker Kitchens
Updated Mar 27, 2013
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Assemble this stew in the morning and come home to a hearty dinner with no hassle!

Slow-Cooker Pork and Veggie Stew

  • Prep Time 25 min
  • Total 7 hr 10 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 1 1/2 lb pork boneless loin roast, trimmed of fat
  • 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cups 1/2-inch cubes peeled parsnips
  • 1 1/2 cups 1-inch cubes peeled butternut squash
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 3 tablespoons butter or margarine, softened
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Cut pork into 1-inch cubes. In 4- to 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
  • Step 
    2
    Cover and cook on Low heat setting 6 to 7 hours.
  • Step 
    3
    In small bowl, mix flour and butter; gradually stir into stew until blended. Increase heat setting to High. Cover and cook 30 to 45 minutes, stirring occasionally, until thickened.

Nutrition

340 Calories
16g Total Fat
30g Protein
20g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
980mg
41%
Potassium
840mg
24%
Total Carbohydrate
20g
7%
Dietary Fiber
4g
15%
Sugars
6g
Protein
30g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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