Hearty Slow Cooked Pork Stew

By Kayla Welton

From Campbell’s Kitchen

2 pounds sweet potatoes, peeled and cut into 2-inch pieces (about 2 cups)

1 boneless pork shoulder roast (about 2 pounds), cut into 1-inch pieces

1 can (14 1/2 ounces) Campbell’s® Chicken Gravy

1 teaspoon dried thyme leaves, crushed

1/2 teaspoon crushed red pepper

1 can (about 15 ounces) black-eyed peas, rinsed and drained

  • Place the potatoes in a 4 to 6-quart slow cooker and top with the pork.
  • Stir the gravy, thyme, red pepper and peas in a medium bowl. Pour the gravy mixture over the pork and potatoes.
  • Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.

RECIPE TIPS

  • Time-Saving: Or the recipe may be cooked on HIGH for 4 to 5 hours.
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