This 5-ingredient slow cooker summer stew is the kind of low-effort dinner that saves the day when work runs late and everyone still wants something hearty on the table. Using raw diced pork stew meat and a handful of simple pantry and produce staples, it cooks down into a comforting, savory meal with bright summer flavor. It has that easy Midwestern slow-cooker charm: practical, filling, and exactly the sort of recipe worth keeping on repeat during busy weeks.
Serve this stew with crusty bread, buttered egg noodles, rice, or a scoop of mashed potatoes to soak up the flavorful broth. For a lighter summer plate, pair it with a crisp green salad, sliced cucumbers, or simple sweet corn on the side, and if you want to round it out even more, a spoonful of sour cream or a sprinkle of fresh parsley on top works really well.
5-Ingredient Slow Cooker Summer Stew Magic
Servings: 6
Ingredients
2 pounds raw diced pork stew meat
1 medium yellow onion, chopped
1 can (14.5 ounces) diced tomatoes, with juices
1 pound baby potatoes, halved
2 medium zucchini, sliced into thick half-moons
Directions
1. Add the raw diced pork stew meat to the bottom of a black slow cooker, then scatter the chopped onion over the top.
2. Pour in the diced tomatoes with their juices, then add the halved baby potatoes and sliced zucchini.
3. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the pork is tender and the potatoes are cooked through.
4. Gently stir everything together, taste, and serve hot in bowls with the broth spooned over the top.
Variations & Tips
Add seasoning: Even with just five main ingredients, this stew gets even better with a little salt, black pepper, garlic powder, or Italian seasoning if you have them on hand. Since pork stew meat can vary, seasoning at the end helps you adjust it just right.
Make it heartier: If your family likes a thicker, more filling stew, serve it over noodles, rice, or mashed potatoes. This is one of my favorite ways to stretch one slow cooker meal into a really satisfying dinner after a long workday.
Swap the vegetables: Yellow squash can replace the zucchini, and chopped green beans or corn can work in place of part of the potatoes for more summer flavor. Just keep the total amount of vegetables about the same so the cooking time stays consistent.
Meal prep tip: You can chop the onion, potatoes, and zucchini the night before and keep them refrigerated in separate containers. In the morning, all that's left is adding everything to the slow cooker, which makes this recipe especially helpful on busy weekdays.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days and reheat nicely for lunch. The stew may thicken as it sits, so just add a splash of water or broth when warming it up.