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slow cooker filled with fall harvest pork stew
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Slow Cooker Fall Harvest Pork Stew

Less than 15 minutes of prep time and plenty of fall ingredients like apples, squash and cider and you'll have a delicious Slow Cooker Fall Harvest Pork Stew that will change your life!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Servings 6
Calories 312.86kcal

Ingredients

  • 2 pounds pork tenderloin
  • 1 cup diced carrots
  • 10 ounces frozen cubed butternut squash
  • 1 honey crisp apple
  • 1 granny smith apple
  • ½ cup chopped yellow onion
  • 3 garlic cloves
  • 3 cups chicken broth
  • 1 cup apple cider
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried sage
  • ¼ teaspoon chipotle chili powder
  • 4 tablespoons tomato paste
  • 2 tablespoons small tapioca pearls
  • ½ teaspoon salt (or more to taste)

Instructions

  • Cut pork tenderloin into bite sized pieces
  • Remove peel and dice apples
  • Add pork, apples and all remaining ingredients to slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8

Notes

  • adjust the spice level by adjusting the amount of chipotle chili powder
  • if you can find tapioca pearls, you can thicken the stew by whisking 2 tablespoons flour or cornstarch with water and stirring into broth before cooking
  • if making this as a freezer meal, don't add apples until ready to cook
  • I recommend making only what you will eat within 2-3 days.  Leftovers of this recipe do not freezer well.
  • I recommend using at least one tart apple to offset the sweetness in this recipe
  • I recommend using only pork tenderloin in this recipe.  In a pinch you could sub pork shoulder, but it would need to be well trimmed and might not yield as good of results.

Nutrition

Calories: 312.86kcal | Carbohydrates: 29.59g | Protein: 35.23g | Fat: 6.44g | Saturated Fat: 2.07g | Cholesterol: 98.28mg | Sodium: 413.39mg | Potassium: 1176.15mg | Fiber: 3.92g | Sugar: 14.36g | Vitamin A: 8970.85IU | Vitamin C: 18.12mg | Calcium: 63.07mg | Iron: 2.89mg