This savory, one-pot, slow cooker pork stew is great in autumn with seasonal sweetness from fresh apples and yams. I came up with it years ago, and have perfected it over time. Serve hot in soup bowls with crusty bread, or serve in bread bowls for a special treat.

Slow Cooker Pork Stew Ingredients

  • cup all-purpose flour

  • 1 teaspoon mustard powder

  • 1 teaspoon coarsely ground black pepper

  • teaspoon salt

  • 1? pounds pork tenderloin, cut into bite-sized cubes

  • 2 tablespoons canola oil, or more as needed

  • 2 cups vegetable stock, or more as needed

  • 2 yellow onions, each cut into 8 wedges

  • 1 cup white wine

  • 1 pound peeled baby carrots

  • 2 large yams, cut into bite-sized pieces, or more to taste

  • 1 firm apple, cut into bite-sized pieces

How to Make Slow Cooker Pork Stew

  1. Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.

  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.

  3. Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.

  4. Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.

  5. Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.

Slow Cooker Pork Stew Nutritions

  • Calories: 462.2 calories

  • Carbohydrate: 68 g

  • Cholesterol: 49 mg

  • Fat: 8 g

  • Fiber: 10.6 g

  • Protein: 22.7 g

  • SaturatedFat: 1.3 g

  • ServingSize:

  • Sodium: 400.7 mg

  • Sugar: 10.4 g

  • TransFat:

  • UnsaturatedFat: