Slow Cooker Pork Stew

Slow cooker pork stew

Satisfying. Hearty. Real. Easy. So good for you. And just waiting to be accompanied by a good loaf of bread. What’s left to think about other than the ingredient list?

White beans– cannelli, navy, or Great Northern, your choice. Use cooked beans- cook them right before assembling the stew or do what I did and defrost some cooked beans from the freezer (you could also use canned, but you’ll be paying three times as much…). Boneless pork, cut into cubes. I used pork shoulder. Chopped onions and carrots.

Minced garlic – more is better – and chicken broth. Italian seasoning and red wine. This is gonna be good…

pork stew in cooker

In the last 30 minutes, add chopped kale, chard, or spinach and then set in on high to finish cooking. Who knew such good food could be so easy? Not to mention inexpensive – the whole pot came in under $5.00.


Slow Cooker Pork Stew

  • 4-1/2 c. cooked white beans (buy 1 lb. dry to cook or 3 cans)
  • 1-1/2 lbs. boneless pork, cubed
  • 1 onion, chopped
  • 3 to 4 carrots, chopped
  • 3 cloves garlic, minced
  • 3 c. chicken broth
  • 1 tsp. dried Italian seasoning
  • 1/4 c. red wine
  • 3 c. chopped kale, chard, or spinach
  • salt and pepper to taste
  1. Place beans, cubed pork, onion, carrots, and garlic into the bowl of a large slow cooker.
  2. Add broth, seasoning, and wine. Cover and cook on Low for 7 hours or High for 3-1/2.
  3. Add the chopped greens, stir, cover, and continue cooking for another 30 minutes on High.
  4. Season to taste.

Makes 6 to 8 servings


This is linked to:
Tasty Tuesday


  1. says

    This really looks delicious. It is so nice when easy and delicious hook up in a recipe. I think they did here. Have a wonderful day. Blessings…Mary

  2. Jenelle says

    Look delicious, and perfect for this rainy weather we have been having. I think I know what we are having for dinner on Sunday!

  3. Glen says

    Hi Jami, looks great. I have collards and turnip greens in my Tennessee winter garden that I may sub for the green stuff in your recipe or may try some cabbage. Your selections sound delicious but collards, turnip greens and cabbage just happen to be what I have on-hand. Will let you know how it turns out. Thanks for your great recipes and writings. All the best to you and the family.

    • Jami says

      I’m all for using what you have! I think any greens are great in soups and stews, so I’m sure it will turn out great.


  1. […] I had a pretty successful week, and I only have one more thing to make, so I will recycle one recipe from last week.  The others will be from my e-mails–I’m trying to clean my e-mails out.  I am actually going to “steal” an old recipe plan with a few tweaks to it from Oregon Cottage.  You’ll notice all the links, and I will let her know what I am doing.  It sounds really good!Meal 1: Chicken-Fried Steak with Sausage Gravy (Yes, I know.  This one is not the healthiest, but I don’t mind an occasional splurge.)Green BeansMashed Potatoes Meal 2:  Slow Cooker Pork Stew […]

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