Slow Cooker Pork Stew

Thick and creamy pork stew made easily right in the slow cooker. The perfect comfort food served all on its own or with biscuits.

Alright, so I’ve had a pork shoulder sitting in my freezer for like, a month.

Okay, maybe two months, to be honest.

Three tops.

For crying out loud, it’s probably been in there for like 6 months, I honestly have no idea. Basically, this Sunday, my internal clock told me that I’d have to use this gosh darn pork meat now or never. (Yeah man. I have an internal clock for frozen pieces of pork.)

How long does pork last in the freezer?

• Cooked or uncooked pork can last in the freezer for 6-8 months. 

…Okay. So I was still safe. But it was now or never and I knew it.

I wasn’t really in the mood for experimentation, so I decided to turn to my trusty stand-by stew recipe. Also known as my crock pot creamy chicken stew. (It’s one of my most popular recipes on the blog, ever.) But in this case, I was going to use my trusty pork shoulder instead of chicken. You have probably gathered that by now.  So I chucked the necessities into my new Crock Pot (that you can actually put on the stovetop to sear things before you slow cook), and I called it a day. It was time to do something fun and wait for dinner to cook itself.

What cut of pork meat is best for stew?

• Pork Shoulders are the best for slow cooking and for putting in stews.
• Pork Belly can be used in stews, but given it’s high fat content, strip some of the extra fat away first.
• Pork Cheek can also be used and is good for slow cooking. (It’s an underrated cut and very inexpensive.)

Slow Cooker Pork Stew

Prep Time: 10 minutes

Total Time: 8 hours

5 from 1 vote

Servings: 4 servings

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Thick and creamy pork stew made easily right in the slow cooker. The perfect comfort food served all on its own or with biscuits.

Ingredients

US Customary - Metric

• 1.5 lb. uncooked pork shoulder, cut into bite-sized cubes
• 1 Tablespoon butter
• 1 yellow onion, diced
• 4 red potatoes, cut into quarters
• 1 cup baby carrots, halved
• 2 celery stalks, diced
• 10.5 oz. cream of chicken soup
• 1/2 cup whole milk*
• 1/2 cup sour cream
• 1 oz. packet dry ranch dressing mix
• Salt/pepper to taste
• 1 teaspoon Parsley flakes

Instructions

• Melt the butter on the bottom of the crock pot.
• Add all of the vegetables on top and stir to coat with the butter.
• Salt/Pepper the diced pork as desired and add to the crock pot.
• Mix together the soup, milk, sour cream and ranch dressing mix.  Temper the mixture by heating it for 30 seconds in the microwave.
• Pour the mixture on top of the pork.
• Cover the crock pot and cook on low for approximately 6-8 hours**, or until the potatoes are soft and pork is cooked through. Low and slow is the best with milk and dairy products.
• Sprinkle with parsley and serve, (preferably with biscuits!)

Nutrition

Calories: 613kcal, Carbohydrates: 51g, Protein: 41g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 145mg, Sodium: 1337mg, Potassium: 1835mg, Fiber: 5g, Sugar: 8g, Vitamin A: 4970IU, Vitamin C: 23.4mg, Calcium: 146mg, Iron: 4.8mg

Course: Soup

Cuisine: American

Author: Stephanie