Slow Cooker Cubed Pork Stew

Slow cooker cubed pork stew

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 8 hrs 45 mins
Total: 9 hrs
Servings: 24 servings
Nutrition Facts (per serving)
97 Calories
5g Fat
6g Carbs
8g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 97
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 9%
Cholesterol 27mg 9%
Sodium 224mg 10%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 8g
Vitamin C 3mg 17%
Calcium 18mg 1%
Iron 1mg 3%
Potassium 224mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Try pork in a whole new way using this pork stew recipe that's made in a slow cooker. You'll start with a cubed boneless pork loin (or tenderloin) and then add chicken broth as the base along with other vegetables and seasonings. Let the slow cooker do the rest, and come home to the wonderful smell of dinner wafting through the kitchen. 

A delicious comfort food that's perfect for a family dinner on a cool fall or winter day, this pork stew is sure to become a favorite in the house. Serve it with some homemade buttermilk biscuits to sop up any juices in your bowl.

This recipe makes a good portion of pork stew, which you can refrigerate or freeze for later. Keep it in single-serve containers for lunch at work or school.


  • 1 1/2 pounds pork boneless loin, cut ​into 1-inch pieces

  • 3 medium carrots, cut into 1-inch chunks

  • 1/2 cup coarsely chopped onion

  • 4 cups chicken broth

  • 1 1/2 cups medium diced potatoes

  • 1 1/2 cups cubed butternut squash

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons all-purpose flour

  • 3 tablespoons butter, or margarine, softened

Steps to Make It

  1. Gather the ingredients.

    Ingredients for slow cooker cubed pork stew recipe gathered

    The Spruce Eats / Diana Chistruga

  2. Mix all of the ingredients—cubed pork loin, carrots, onion, chicken broth, potatoes, butternut squash, salt, and pepper—except the flour and butter directly in a 4- to 6-quart crock pot.

    All of the ingredients except the flour and butter directly in a slow cooker

    The Spruce Eats / Diana Chistruga

  3. Cover and cook on the low setting for 8 hours (or on high for 4 hours), or until pork is no longer pink and vegetables are tender.

    Pork stew cooking in a slow cooker

    The Spruce Eats / Diana Chistruga

  4. Combine the flour and softened butter or margarine in a small bowl. Stir until smooth.

    Flour and softened butter mixture

    The Spruce Eats / Diana Chistruga

  5. Stir the flour mixture, 1 spoonful at a time, into the stew until it is blended. This will thicken up the sauce.

    Pork stew cooking in a crock pot; flour mixture added

    The Spruce Eats / Diana Chistruga

  6. Cover the pot again and continue to cook on high for another 30 to 45 minutes longer, stirring occasionally, until thickened.

    Slow cooker cubed pork stew

    The Spruce Eats / Diana Chistruga

Slow Cooker Tips

  • Don't open the lid too often. Every time you open it, you'll need to add 15 to 20 minutes to the cooking time.
  • Preheat your pot. Instead of tossing the ingredients in, mixing them up, and then turning the pot on, try keeping it on for about 20 minutes prior to adding the ingredients.
  • Keep veggies in mind. The high setting is only for heating it up. Delicate vegetables can't hold up for a long time, while potatoes can. Experts say to stick to the low setting for most dishes, but you can experiment—or just toss veggies in a few hours into cooking.

How to Store and Freeze

  • Store any leftovers in an airtight container and place them in the refrigerator, where they will keep for three to four days.
  • Freeze a portion of the cubed pork stew in freezer-safe containers or zip-close bags, leaving 1/2-inch headspace to allow for expansion in the freezer. The stew can be kept frozen for up to four months. Simply thaw it overnight in the fridge and reheat.