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+ servings
A white cup filled with creamy pork stew.
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5 from 3 ratings

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.


  • 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


  • 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!)


Cream of Mushroom Soup my be substituted instead of cream of chicken as well. (Click the link to try my homemade version!)


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