Recipes
Slow-Cooker Pork and Sweet Potato Stew
Even though this is a relatively simple, straightforward slow cooker recipe—fill it up, set it, and forget it for a few hours—everything comes out perfectly cooked and delicious at the same time, with lots of flavor. Serve it with a crisp green salad and a nice hunk of bread—so you can sop up every delicious drop.
Serves 6
Ingredients
Slow-Cooker Pork and Sweet Potato Stew
| 1 3/4 Pounds pounds boneless pork loin, loin chops, or tenderloin, cut into 1 1/2-inch dice |
| 2 Cloves garlic, sliced |
| 1 1/2 Teaspoons salt, or more to taste |
| 1 1/2 Teaspoons black pepper, or more to taste |
| 4 3- to 4-inch sprigs fresh thyme or two 3- to 4-inch sprigs fresh rosemary |
| 1 bay leaf |
| 1 onion, cut into 1/2-inch dice |
| 1 1/2 Pounds orange- or yellow/white-fleshed sweetpotatoes, or a combination, cut into 1-inch dice |
| 2 red bell peppers, cut into 1/2-inch dice |
| 4 Cups chicken broth |
| 3/4 Cup all-purpose flour |
Slow-Cooker Pork and Sweet Potato Stew Directions
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In a 4- to 6-quart slow cooker, stir together the pork, garlic, salt, and black pepper. Layer the herb sprigs, bay leaf, onion, sweet potatoes, and bell peppers on top.
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Whisk together the broth and flour and add the mixture to the slow cooker. Cover and cook until the pork and vegetables are tender, 5 to 6 hours on low or 3 1/2 to 4 hours on high.
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Add more salt and pepper to taste and serve (discard the herb sprigs and bay leaf).