Hearty Harvest Pork Stew: Simple Fall Crockpot Dinner (Print Version)

Cozy Fall Crockpot Recipes for easy dinners. Simplify your evenings with comforting, hands-off slow cooker meals. Perfect for busy autumn nights!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 31 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Gluten-Free (if using GF flour)

# Ingredients:

→ Main Stew Ingredients

01 - 2 lbs boneless pork shoulder (Boston butt), trimmed and cut into 1.5-inch cubes
02 - 4 cups chicken broth, low sodium
03 - 1 cup unfiltered apple cider
04 - 1.5 lbs baby potatoes, halved or quartered if large
05 - 2 large carrots, peeled and roughly chopped
06 - 1 large yellow onion, roughly chopped

→ Flavor Boosters & Aromatics

07 - 4 cloves garlic, minced
08 - 2 tablespoons tomato paste
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon Dijon mustard

→ Seasonings & Thickener

11 - 1/4 cup all-purpose flour (or gluten-free flour blend)
12 - 1 teaspoon dried thyme
13 - 2 bay leaves
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon black pepper, freshly ground, or to taste
16 - 1 tablespoon olive oil, for searing

→ Finishing Touches

17 - 2 tablespoons fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, get that pork shoulder trimmed of any excess fat and cut into roughly 1.5 to 2-inch cubes. Pat it really dry with paper towels – this is crucial for a good sear! Then, in a bowl, toss the pork with the flour, salt, and pepper until it’s all evenly coated. You want a nice, thin layer. I always make a bit of a mess here, flour everywhere, but it's worth it for the flavor development later.
02 - Now, heat a tablespoon of oil in a large skillet over medium-high heat. Once it’s shimmering, add the pork in batches, don't overcrowd the pan, or it'll steam instead of sear. Brown it on all sides until it has a lovely golden crust. This step, hon, is non-negotiable for depth of flavor in your fall crockpot dinner! I once skipped it, thinking 'it's a crockpot, who cares?' Big mistake. The stew was fine, but it lacked that rich, caramelized magic.
03 - Transfer the seared pork to your slow cooker. In the same skillet, add a little more oil if needed, then toss in your chopped onions and carrots. Sauté them for about 5-7 minutes until they start to soften and get a little color. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Oh, the smell at this stage is just divine, filling the kitchen with promise!
04 - Pour about a quarter cup of the chicken broth into the skillet, scraping up all those delicious browned bits from the bottom – that's pure flavor! Add this mixture to the slow cooker with the pork. Now, add the remaining chicken broth, apple cider, Worcestershire sauce, Dijon mustard, dried thyme, and bay leaves. Give it a good stir to combine everything. This is where all those incredible fall crockpot dinner flavors start to meld.
05 - Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. The goal here is for the pork to be incredibly tender, practically falling apart with a fork. I often give it a little peek around the 5-hour mark on low, just to stir and make sure everything's happy. Don't lift the lid too often though, or you'll lose all that precious heat and extend the cooking time!
06 - About 1.5 to 2 hours before the stew is done (or after about 4-5 hours on low), stir in your baby potatoes. They need time to get tender but you don't want them to turn to mush. Once the pork is fork-tender and the potatoes are soft, remove the bay leaves. Taste and adjust seasonings as needed. A sprinkle of fresh parsley at the end really brightens up this hearty fall crockpot dinner!

# Notes:

01 - Don't skip browning the pork, hon! It adds so much depth, even if it feels like an extra step.
02 - This stew keeps beautifully for 3-4 days in the fridge. Just reheat gently on the stove, not too hot, or it can get gummy.
03 - Ran out of broth once, used a little red wine and water instead – gave it a lovely unexpected tang!
04 - A dollop of sour cream and some fresh parsley really brightens up this hearty fall crockpot dinner.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - Large skillet
03 - Cutting board
04 - Knife
05 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

Back