“Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!”
8hrs 20mins

Ingredients Nutrition

  • 2 lbs boneless pork shoulder, cut into 2-inch pieces
  • 1 (10 3/4 ounce) can Campbell's French onion soup
  • 12 cup apple cider or 12 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)
  • 12 teaspoon dried thyme leaves, crushed


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

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