Slow Cooker Fall Harvest Pork Stew

slow cooker filled with fall harvest pork stew

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

Cook Time 8

Servings

Calories 312.86kcal

Author Jennifer Draper

Ingredients

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