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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 container (32 ounces) ready-to-serve chicken broth
- 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
Directions
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.
Ingredients
- 1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
- 1 can (15.25 ounces) Green Giant® whole kernel corn, undrained
- 1 can (14.75 ounces) Green Giant® cream-style corn
- 1 can (12 ounces) evaporated milk
- 1 medium onion, chopped (1/2 cup)
- 8 slices bacon, cooked and crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
Directions
Mix all ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours.
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