SLOW-COOKER PORK AND VEGGIE STEW

Slow-Cooker Pork and Veggie Stew image

Assemble this stew in the morning and come home to a hearty dinner with no hassle!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h10m

Yield 6

Number Of Ingredients 12

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

Steps:

Cut pork into 1-inch cubes. In 4- to 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
Cover and cook on Low heat setting 6 to 7 hours.
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 Facts : Calories 340, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 6 g, TransFat 0 g