In the heart of the Midwest, where the fields stretch far and wide, there’s a comforting tradition of hearty meals that warm both the body and soul. This slow cooker pork and potato stew is a beloved staple in our family, passed down through generations. It reminds me of chilly autumn days on the farm, when the air was crisp and the leaves painted the landscape in hues of gold and crimson. The slow cooker does all the work, allowing the flavors to meld together beautifully, just like the stories shared around the dinner table. It’s the kind of dish that brings everyone together, offering a taste of home and history in every bite.
This stew pairs wonderfully with a slice of crusty bread or a warm, buttery biscuit to soak up the rich broth. For a touch of freshness, serve it alongside a simple green salad tossed with a light vinaigrette. And if you’re feeling indulgent, a dollop of sour cream on top of the stew adds a creamy contrast to the savory flavors.
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Slow Cooker Pork and Potato Stew
Servings: 6
Ingredients
2 pounds pork shoulder, cut into 1-inch cubes
1 tablespoon olive oil
4 large potatoes, peeled and diced
3 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons cornstarch
2 tablespoons water
Fresh parsley, chopped (for garnish)
1 tablespoon olive oil
4 large potatoes, peeled and diced
3 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons cornstarch
2 tablespoons water
Fresh parsley, chopped (for garnish)
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the pork cubes and brown them on all sides. Transfer the pork to the slow cooker.
Add the potatoes, carrots, onion, and garlic to the slow cooker with the pork.
Pour the chicken broth over the ingredients in the slow cooker. Stir in the Worcestershire sauce, thyme, rosemary, salt, and pepper.
Cover and cook on low for 7-8 hours or until the pork is tender and the vegetables are cooked through.
About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the stew to thicken the broth.
Continue cooking for another 30 minutes, then taste and adjust seasoning if necessary.
Garnish with fresh parsley before serving.
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Variations & Tips
For a touch of sweetness, add a diced apple or a handful of dried apricots to the stew. If you prefer a spicier kick, include a pinch of red pepper flakes or a diced jalapeño. You can also substitute sweet potatoes for a different flavor profile. For a richer broth, use beef broth instead of chicken broth. And if you’re short on time, skip the browning step and add the pork directly to the slow cooker; it will still be delicious.