Even though this is a relatively simple, straightforward slow cooker recipe—fill it up, set it, and forget it for a few hours—everything comes out perfectly cooked and delicious at the same time, with lots of flavor. Serve it with a crisp green salad and a nice hunk of bread—so you can sop up every delicious drop.
Slow-Cooker Pork and Sweetpotato Stew
Serves 6
Ingredients:
1 3/4 pounds boneless pork loin, loin chops, or tenderloin, cut into 1 1/2-inch dice
2 cloves garlic, sliced
1 1/2 teaspoons salt, or more to taste
1 1/2 teaspoons black pepper, or more to taste
Four 3- to 4-inch sprigs fresh thyme or two 3- to 4-inch sprigs fresh rosemary
1 bay leaf
1 onion, cut into 1/2-inch dice
1 1/2 pounds orange- or yellow/white-fleshed sweetpotatoes, or a combination, cut into 1-inch dice
2 red bell peppers, cut into 1/2-inch dice
4 cups chicken broth
3/4 cup all-purpose flour
Instructions:
In a 4- to 6-quart slow cooker, stir together the pork, garlic, salt, and black pepper. Layer the herb sprigs, bay leaf, onion, sweetpotatoes, and bell peppers on top.
Whisk together the broth and flour and add the mixture to the slow cooker. Cover and cook until the pork and vegetables are tender, 5 to 6 hours on low or 3 1/2 to 4 hours on high.
Add more salt and pepper to taste and serve (discard the herb sprigs and bay leaf).
