Creamy Slow Cooker Pork Stew

Ingredients

• 2 lb (1 kg) boneless pork loin, fat trimmed and cut into 1 inch cubes
• 3 cups no-salt-added chicken broth
• 2 cups diced unpeeled potatoes
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced peeled parsnips
• 1 cup white wine
• 4 cloves garlic, finely chopped
• 1 tbsp chopped fresh thyme or 1 tsp dried thyme, crumbled
• 1 tbsp chopped fresh sage or 1 tsp dried sage, crumbled
• 1 bay leaf
• 1/2 cup all-purpose flour
• 1/2 cup salted butter, melted
• 1 cup whipping cream
• 1 can (540 mL) white kidney beans, rinsed and drained
• 1 tbsp Worcestershire sauce
• 1 tsp hot pepper sauce
• 1 tsp salt
• 1/2 tsp freshly ground pepper

Directions

1. Combine pork, broth, potatoes, onion, celery, parsnips, wine, garlic and herbs in a 5 – 6 quart slow cooker. Stir to combine. Cover and cook on high heat setting for 4 1/2 hours.
2. Whisk flour and butter together in a small bowl until smooth. Stir in cream until incorporated.
3. Add flour mixture to slow cooker. Stir until fully incorporated and no lumps remain. Add beans.
4. Re-cover and cook until heated through and thickened, about 30 – 45 minutes.
5. Stir in Worcestershire sauce, hot sauce, salt and pepper.