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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