Recipes & How-To's
Creamy Slow Cooker Pork Stew

Creamy Slow Cooker Pork Stew

Perfect for potlucks! This recipe makes enough to feed a large crowd and can travel easily in the slow cooker. Wrap the crock in towels and blankets to keep hot during travel and plug it back in when you reach your destination.

Cook time

5 hrs

Recipe Difficulty

Easy

Yield

Makes about 16 cups

Ingredients

  • 2 lb (1 kg) boneless pork loin, fat trimmed and cut into 1 inch cubes
  • 3 cups no-salt-added chicken broth
  • 2 cups diced unpeeled potatoes
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced peeled parsnips
  • 1 cup white wine
  • 4 cloves garlic, finely chopped
  • 1 tbsp chopped fresh thyme or 1 tsp dried thyme, crumbled
  • 1 tbsp chopped fresh sage or 1 tsp dried sage, crumbled
  • 1 bay leaf
  • 1/2 cup all-purpose flour
  • 1/2 cup salted butter, melted
  • 1 cup whipping cream
  • 1 can (540 mL) white kidney beans, rinsed and drained
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot pepper sauce
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper

Directions

  1. Combine pork, broth, potatoes, onion, celery, parsnips, wine, garlic and herbs in a 5 – 6 quart slow cooker. Stir to combine. Cover and cook on high heat setting for 4 1/2 hours.
  2. Whisk flour and butter together in a small bowl until smooth. Stir in cream until incorporated.
  3. Add flour mixture to slow cooker. Stir until fully incorporated and no lumps remain. Add beans.
  4. Re-cover and cook until heated through and thickened, about 30 – 45 minutes.
  5. Stir in Worcestershire sauce, hot sauce, salt and pepper.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

482 calories, 30 g fat, 27.4 g protein, 21.6 g carbohydrate, 3.6 g fibre, 501 mg sodium

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