Slow Cooker Fall Harvest Pork Stew - cooking recipe

Ingredients

2 lbs boneless pork shoulder, cut into 2-inch pieces
1 (10 3/4 ounce) can Campbell's French onion soup
1/2 cup apple cider or 1/2 cup apple juice
3 large Granny Smith apples, seeded and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces (about 2 cups)
1/2 teaspoon dried thyme leaves, crushed

Preparation

Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.