• 6servings
  • 490minutes
  • 310calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, D, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds pork boneless loin, cut into 1-inch cubes

  2. 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

  3. 1 medium onion, chopped (1/2 cup)

  4. 1 carton (32 ounces) Progresso® chicken broth (4 cups)

  5. 2 cups 1/2-inch diced peeled parsnips

  6. 1 1/2 cups 1-inch cubes peeled butternut squash

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon pepper

  9. 3 tablespoons Gold Medal® all-purpose flour

  10. 3 tablespoons butter or margarine, softened

Instructions Jump to Ingredients ↑

  1. Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.

  2. Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.

  3. Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.

  4. Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened.

  5. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.


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