This 4-ingredient slow cooker pork stew is the kind of dinner that saves the day when the week gets busy. Using raw cubed pork stew meat means there is almost no prep, and the slow cooker does the heavy lifting while the pork turns tender and flavorful. It has that simple, comforting, family-dinner feel that works especially well on chilly nights or on those packed weekdays when getting something warm on the table feels like a win.
Serve this pork stew meat over mashed potatoes, buttered egg noodles, rice, or creamy polenta to soak up the rich sauce. A side of green beans, roasted carrots, or a simple salad rounds it out nicely, and warm dinner rolls or crusty bread are always a good idea for catching every bit of the savory juices.
4-Ingredient Slow Cooker Cubed Pork Stew Meat
Servings: 6
Ingredients
2 pounds raw cubed pork stew meat
1 packet dry onion soup mix, about 1 ounce
1 can cream of mushroom soup, 10.5 ounces
2 cups frozen pepper and onion blend
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired for easier cleanup. Add the raw cubed pork stew meat to the bottom of the slow cooker in an even layer.
2. Sprinkle the dry onion soup mix evenly over the pork, then spoon the cream of mushroom soup on top. Add the frozen pepper and onion blend over everything.
3. 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 cooked through. Stir well during the last 30 minutes so the sauce becomes smooth and coats the meat.
4. Serve hot over mashed potatoes, noodles, rice, or your favorite side, spooning the sauce over the top.
Variations & Tips
Make It Heartier: Add baby potatoes or sliced carrots to the slow cooker for a more complete one-pot meal. If you do this, keep the pieces fairly small so they cook through in the same time as the pork.
Change the Soup: Cream of chicken or cream of celery both work well if that is what you have in the pantry. The flavor will shift a little, but the cooking method stays the same.
Thicken or Thin the Sauce: If the sauce seems too thick near the end of cooking, stir in a splash of broth. If you want it thicker, leave the lid slightly ajar for the last 20 to 30 minutes so a little extra moisture can cook off.
Meal Prep Tip: This is a great dump-and-go freezer meal. Combine the raw pork, soup mix, soup, and vegetables in a freezer-safe bag, freeze flat, then thaw overnight in the refrigerator before adding to the slow cooker.
Serving Tip: Since this recipe is rich and savory, I like pairing it with something simple and mild like rice or mashed potatoes. It stretches the meal nicely, which is always helpful on a busy weeknight.