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Fall Harvest Pork Stew

By: Campbell's Kitchen
Fall Harvest Pork Stew
Fall Harvest Pork Stew
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This hearty pork stew recipe is the perfect dump-and-go meal for a chilly autumn day! Fall Harvest Pork Stew combines chunks of pork shoulder with butternut squash, parsnips, apples, and onions. This slow cooker stew recipe cooks in a savory broth made from canned French onion soup and apple cider. The only preparation required for your pork stew recipe is throwing the chopped vegetables and other ingredients into the slow cooker. In eight hours you will have the perfect rich and warm stew for a great weeknight dinner. Don't miss this great fall recipe that your family will love!


Preparation Time20 min

Slow Cooker Time LOW8 hr


  • 2 pounds boneless pork shoulder, cut into 2-inch pieces
  • 1 (10-3/4-ounce) can Campbell's Condensed French Onion Soup
  • 1/2 cup apple cider or apple juice
  • 3 large Granny Smith apples, cut into thick slices (about 3 cups)
  • 3 cups butternut squash peeled, seeded, and cut into 2-inch pieces
  • 2 medium parsnips, peeled and cut into 1-inch pieces (about 2 cups)
  • 1/2 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.

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I love the sweet and savory flavors in this stew! Plus, pork shoulder always tends to be quite affordable as opposed to a beef roast. If you have trouble with those big tough butternut squash like I do, it really helps to throw it in the oven for 10 minutes first - the skin comes off quickly and it is much easier to cut into!

Can I substitute something for the parsnips?

Hi tonjajasinski, a good substitute might be white potatoes or sweet potatoes. I hope that helps! - Natalie, Editor of AllFreeSlowCookerRecipes

OMG!! So, so good. Love the pig.


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