There are days when the best kind of supper is the one that asks almost nothing of you, and this simple slow cooker pork stew meat recipe fits that bill beautifully. Around here, plain, hearty meals made from a few dependable ingredients have always been the backbone of the table, especially when there is work to do and not much time to stand over the stove. Starting with raw pork stew meat and letting it cook low and slow gives you tender, savory bites and a rich, comforting sauce with hardly any fuss at all.
This is a fine main dish for spooning over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that good broth goes to waste. A side of green beans, glazed carrots, or simple buttered corn keeps the meal feeling homey, and a pan of warm biscuits or a slice of crusty bread makes it especially satisfying on a cool evening.
4-Ingredient Slow Cooker Pork Stew Meat
Servings: 4 to 6
Ingredients
2 pounds raw pork stew meat
Directions
1. Place the raw pork stew meat evenly in the bottom of the slow cooker.
2. In a bowl, stir together the dry onion soup mix, cream of mushroom soup, and chicken broth until smooth.
3. Pour the soup mixture over the pork, making sure the meat is well coated.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is very tender and the sauce is hot and rich.
5. Stir gently before serving, then ladle the pork and gravy over mashed potatoes, noodles, or rice if you like.
Variations & Tips
Make it heartier: If you want to stretch the meal a bit, add peeled baby carrots or chunks of potato during the first part of cooking. They will soak up that savory flavor and turn this into more of a full supper in one pot.
For extra flavor: A spoonful of Worcestershire sauce or a pinch of black pepper can be stirred into the sauce mixture if you have it on hand. Even though the recipe is meant to stay simple, those little pantry additions can deepen the flavor nicely.
Thicken the gravy: If the sauce seems a little thinner than you like at the end, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot slow cooker juices. Cover and cook a little longer until the gravy thickens up.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave. This also freezes well, making it a handy supper to tuck away for a busy weeknight.
