Ingredients
1 1/2
pounds pork boneless loin, cut into 1-inch cubes
3
medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1
medium onion, chopped (1/2 cup)
1
carton (32 ounces) Progresso™ chicken broth (4 cups)
2
cups 1/2-inch diced peeled parsnips
1 1/2
cups 1-inch cubes peeled butternut squash
1/2
teaspoon salt
1/2
teaspoon pepper
3
tablespoons Gold Medal™ all-purpose flour
3
tablespoons butter or margarine, softened
Preparation
Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.
Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.
Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
