This slow cooker pork stew recipe has become one of those dishes I make on repeat from October through March. I first threw it together on a cold Sunday when I had a pork shoulder in the fridge and absolutely zero energy to stand over a stove.

The result was a thick, hearty stew with fork-tender pork, chunky vegetables, and a deeply savory broth that tasted like I’d been cooking all day — because, well, the slow cooker had been. My family scraped the pot clean, and it’s been a regular on our dinner table ever since.

What I love most about this recipe is how forgiving it is. You sear the pork, toss everything into the slow cooker, and walk away. By dinnertime, the whole house smells incredible and supper is ready.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	8 hours (low) or 4 hours (high)
Total Time	8 hours 20 minutes
Servings	6 servings
Difficulty Level	Easy

If you love low-and-slow comfort food, you’ll also enjoy this Pork Stew Recipe — a stovetop version that’s equally satisfying on a cold night.

Table of Contents

Why You’ll Love This Slow Cooker Pork Stew Recipe

This stew hits every comfort food note you want on a cold evening. It’s rich, filling, and the slow cooker does almost all the work for you.

Hands-off cooking: After about 20 minutes of prep and a quick sear, you just set it and forget it. The slow cooker transforms everything into a tender, flavorful stew without you hovering over it.
Budget-friendly cut of meat: Pork shoulder is one of the most affordable cuts you can buy, and low-and-slow cooking is exactly what it needs to become melt-in-your-mouth tender.
Deeply savory broth: The combination of pork drippings, chicken broth, Worcestershire sauce, and tomato paste builds a broth that’s rich and complex without being heavy or too thick.
Great for meal prep: This stew tastes even better on day two. Make it on the weekend and you have lunches or dinners sorted for the rest of the week.
Family-approved: Even picky eaters tend to love this one. The vegetables are soft, the pork is tender, and the flavors are cozy rather than bold or unfamiliar.
Easily customizable: You can swap the vegetables, adjust the seasoning, or add things like white beans or barley to bulk it up even further.

For another comforting slow cooker dinner idea, check out this Slow Cooker Chili Recipe — it’s another weeknight staple in our house.

Ingredients

These are simple, wholesome ingredients that you can find at any grocery store. I recommend using pork shoulder (also labeled as pork butt) because the fat content keeps the meat juicy and tender through the long cooking time — leaner cuts can dry out in the slow cooker.

2.5 lbs (1.1 kg) boneless pork shoulder, cut into 1.5-inch chunks
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
2 tablespoons olive oil (for searing)
1 medium yellow onion, diced
4 cloves garlic, minced
4 medium carrots, peeled and cut into ½-inch rounds
4 medium Yukon Gold potatoes, cut into 1-inch chunks
2 stalks celery, sliced
1 cup (150g) frozen peas (added at the end)
2 cups (480ml) low-sodium chicken broth
1 can (14.5 oz / 411g) diced tomatoes, with juices
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed between your fingers
1 teaspoon smoked paprika
½ teaspoon dried oregano
2 tablespoons cornstarch + 2 tablespoons cold water (for slurry, optional but recommended)
Fresh parsley, chopped, for garnish

Another great use of pork in a skillet-style preparation is this Pork and Apple Skillet Recipe — the sweet-savory flavor combo is worth trying.

Kitchen Equipment Needed

You don’t need anything fancy here, but a good slow cooker and a heavy skillet for searing make a real difference in the final result. Skipping the sear is the most common mistake people make — that browning adds a layer of flavor you just can’t get any other way.

6-quart slow cooker (or larger)
Cast iron skillet or heavy-bottomed pan for searing
Sharp chef’s knife and cutting board
Measuring cups and spoons
Wooden spoon or silicone spatula
Small bowl for cornstarch slurry
Ladle for serving
Vegetable peeler

For another set-and-forget meal that uses the slow cooker beautifully, try this Slow Cooker Pot Roast Recipe.

Recommended Products for This Recipe

After making this stew dozens of times, these are the products that have genuinely made a difference in my kitchen — both in ease of cooking and in the final result.

1. Crock-Pot 6-Quart Slow Cooker

A 6-quart slow cooker is the sweet spot for this recipe — big enough to hold all the ingredients without overfilling, and most have programmable timers so you’re not scrambling to turn it off. I’ve burned through cheaper models, and investing in a reliable one made the whole process so much more consistent.

Get it on Amazon

2. Lodge Cast Iron Skillet

Searing the pork in a cast iron skillet gives you that deep, even browning that a nonstick pan just can’t match. The high heat retention means every piece of pork gets a proper crust, which translates directly to flavor in the final stew. Cast iron is also practically indestructible, so it’s a one-time purchase.

Get it on Amazon

3. OXO Good Grips Ladle

A good ladle with a deep bowl makes serving this thick stew so much easier without splashing broth everywhere. The OXO version has a comfortable grip and a pour spout that actually works. It’s the kind of small tool that makes a surprising difference.

Get it on Amazon

4. Smoked Paprika (Spanish-Style)

Regular paprika and smoked paprika are not the same thing in this recipe. The smoked variety adds a subtle depth and warmth to the broth that regular paprika simply doesn’t. A good Spanish smoked paprika is inexpensive and lasts a long time — it’s worth having in your spice cabinet.

Get it on Amazon

For a similarly hearty slow cooker recipe you might love, try this Crockpot Beef Stew Recipe.

Step-by-Step Instructions: How to Make Slow Cooker Pork Stew

1. Prep the Pork

Remove the pork shoulder from the fridge about 20 minutes before you start cooking so it comes closer to room temperature — this helps it sear evenly.
Pat the pork dry thoroughly with paper towels. This is crucial: moisture on the surface of the meat causes it to steam instead of sear, and you won’t get that golden-brown crust.
Cut the pork into roughly 1.5-inch (4 cm) chunks. Try to keep them similar in size so they cook at the same rate.
Season all sides of the pork generously with 1 teaspoon salt and ½ teaspoon black pepper, pressing the seasoning in with your hands.

2. Sear the Pork in Batches

Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering.
Add the pork pieces in a single layer — do not crowd the pan. Work in 2 to 3 batches if needed. Crowding causes the meat to steam rather than sear.
Cook each batch without moving the pork for about 2 to 3 minutes per side, until a deep golden-brown crust forms. You should hear a strong sizzle when the pork hits the pan.
Use tongs to turn each piece and brown on at least 2 sides. Full browning on all sides isn’t required — just get some good color.
Transfer browned pork to the slow cooker insert. Add the remaining tablespoon of olive oil between batches if the pan looks dry.

3. Sauté the Aromatics

In the same skillet (don’t clean it — those browned bits on the bottom are flavor), reduce heat to medium.
Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another 60 seconds, stirring constantly, until fragrant. Watch carefully here — garlic burns quickly and turns bitter.
Pour about ¼ cup (60ml) of the chicken broth into the hot skillet and use a wooden spoon to scrape up all the browned bits from the bottom. This deglazing step captures all that flavor and transfers it to your stew.
Pour the onion, garlic, and deglazing liquid into the slow cooker over the pork.

4. Add the Vegetables and Liquids

To the slow cooker, add the sliced carrots, diced potatoes, and sliced celery on top of the pork and aromatics.
In a small bowl or measuring cup, whisk together the remaining chicken broth (about 1¾ cups / 420ml), the canned diced tomatoes with their juices, the tomato paste, and the Worcestershire sauce until the tomato paste is dissolved.
Pour the liquid mixture over the vegetables and pork.
Sprinkle the dried thyme, crushed rosemary, smoked paprika, and dried oregano evenly over everything.
Give everything a gentle stir to distribute the seasonings. The liquid should come up to about halfway to two-thirds of the ingredients — don’t add extra liquid or the stew will be thin.

5. Slow Cook

Place the lid firmly on the slow cooker.
Cook on LOW for 7 to 8 hours, or on HIGH for 3.5 to 4 hours. LOW is strongly preferred — the longer, gentler cook time makes the pork significantly more tender and gives the flavors more time to develop.
Resist the urge to lift the lid during cooking. Each time you lift it, you lose about 20 to 30 minutes of cooking time as the heat escapes.
The stew is ready when the pork is fork-tender and the vegetables are soft but still holding their shape.

6. Thicken the Stew (Optional but Recommended)

About 20 to 30 minutes before serving, check the consistency of the broth. If it’s thinner than you’d like, make a cornstarch slurry.
In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until completely smooth with no lumps.
Pour the slurry into the slow cooker and stir gently to incorporate.
If your slow cooker has a high setting, turn it to high for the last 20 to 30 minutes to help the stew thicken. Alternatively, leave on low with the lid slightly ajar.

7. Add the Peas and Finish

Stir in the 1 cup (150g) of frozen peas in the last 5 minutes of cooking. They don’t need long — just enough time to heat through. Adding them too early results in mushy, overcooked peas.
Taste the stew and adjust seasoning. Add more salt and pepper as needed. This is also when I sometimes add a tiny splash more Worcestershire sauce if it needs depth.
Ladle into bowls and garnish with fresh chopped parsley.

Love a good slow cooker meal? You might also want to try this Slow Cooker Chicken and Sausage Gumbo Recipe for another deeply flavored set-it-and-forget-it dinner.

Tips for The Best Slow Cooker Pork Stew

These are the tricks I’ve picked up after making this stew more times than I can count — some learned the hard way through failed batches.

Don’t skip the sear: I know it’s tempting to just dump everything raw into the slow cooker, but searing the pork first is non-negotiable for deep flavor. The Maillard reaction creates hundreds of new flavor compounds that you simply cannot get any other way. Even 5 extra minutes of searing is worth it.
Use pork shoulder, not loin: Pork loin is too lean for slow cooking and will dry out badly. Pork shoulder has the right amount of fat and connective tissue that breaks down during the long cook, resulting in incredibly tender meat.
Cut vegetables in larger chunks: Small pieces of potato or carrot will turn to mush over 8 hours. Cut them larger than you think you need to — about 1 to 1.5 inches. They’ll soften but hold their shape.
Don’t overfill the slow cooker: Fill the insert no more than two-thirds full. Overfilling means uneven cooking and a longer time to come up to temperature.
Low and slow beats high and fast: If you have the time, always choose the LOW setting. The extended cooking time is what breaks down the tough connective tissue in pork shoulder into silky gelatin, which gives the broth its body.
Deglaze the pan after searing: Those browned bits stuck to the bottom of your skillet are gold. A splash of broth and a wooden spoon will lift them right up and transfer all that flavor into the stew.
Add peas at the very end: Frozen peas only need 5 minutes in the hot stew to warm through. Adding them earlier turns them gray and mushy.
Rest before serving: Let the stew sit with the lid off for 5 minutes after cooking. This helps it thicken slightly and lets the flavors settle.

For a stovetop stew with a similar flavor profile, this Beef Stew Recipe uses many of the same techniques and is just as comforting.

What to Serve with Slow Cooker Pork Stew

This stew is hearty enough to serve on its own in a big bowl, but a few simple sides really complete the meal and help soak up that delicious broth.

Homemade Biscuits: Flaky, buttery biscuits are the classic pairing for any thick stew. They’re perfect for mopping up the savory broth at the bottom of the bowl.
Dinner Rolls: Soft dinner rolls are another crowd-pleasing option — great for dipping, and the kids always love them alongside a bowl of stew.
Mashed Potatoes: Serve the stew spooned over a generous mound of creamy mashed potatoes for an extra indulgent, satisfying meal.
Coleslaw: A crisp, tangy coleslaw on the side cuts through the richness of the pork stew beautifully. The contrast in texture and temperature is really nice.
Broccoli Salad: A fresh, crunchy broccoli salad adds brightness and a bit of sweetness that complements the savory depth of this stew.
Cornbread: A square of warm, slightly sweet cornbread alongside a bowl of pork stew is pure comfort food at its finest.

Read Also: Green Bean Casserole Recipe

Variations of Slow Cooker Pork Stew

Once you’ve made the base recipe, it’s easy to customize it to your taste or whatever you have on hand. Here are some of my favorite variations to try.

Add white beans: Stir in a can of drained and rinsed cannellini beans in the last 30 minutes of cooking. They add creaminess and extra protein, and they make the stew even more filling.
Make it Irish-style: Swap the chicken broth for a bottle of Guinness or another dark stout. The beer adds a slightly bitter, malty depth that’s absolutely incredible. This is inspired by Irish Stew — well worth a try.
Add parsnips or turnips: Swap some of the potato for parsnip or turnip chunks. They add an earthy, slightly sweet flavor that works beautifully with the pork.
Spice it up: Add a pinch of red pepper flakes or a diced jalapeño with the aromatics for a subtle kick of heat.
Use sweet potatoes: Replace half the Yukon Gold potatoes with diced sweet potatoes for a slightly sweeter, more nutritious stew. The orange color also makes it look beautiful in the bowl.
Add mushrooms: Stir in 8 oz (225g) of sliced cremini mushrooms with the other vegetables. They add an earthy, meaty flavor that deepens the broth significantly.
Make it Cowboy-style: Add a can of drained corn kernels and some diced green chiles for a Southwestern spin. Check out this Cowboy Stew Recipe for inspiration on those flavor profiles.

Storage and Reheating

This stew stores beautifully, and I genuinely think it tastes better the next day once the flavors have had time to meld together overnight in the refrigerator.

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the stew cool to room temperature before transferring it to the container — don’t put piping hot stew directly into the fridge.
Freezer: This stew freezes very well. Transfer cooled stew to freezer-safe containers or heavy-duty zip-top bags, leaving about an inch of headspace for expansion. Freeze for up to 3 months. Label with the date so you know what’s in there.
Thawing: Thaw frozen stew overnight in the refrigerator. Avoid thawing at room temperature, as this can promote bacterial growth.
Reheating on the stovetop: Pour the stew into a saucepan and reheat over medium-low heat, stirring occasionally, until warmed through. Add a splash of chicken broth if it’s thickened too much in the fridge.
Reheating in the microwave: Transfer a portion to a microwave-safe bowl and cover loosely with a damp paper towel to prevent splattering. Heat in 90-second intervals, stirring between each, until hot throughout.
Note on potatoes: Potatoes can become slightly grainy after freezing. If you plan to freeze the stew, consider leaving the potatoes out or substituting with a hardier root vegetable like parsnip or turnip, which holds up better to freezing.

For another great make-ahead comfort food idea, try this Shepherd’s Pie Recipe — it reheats just as well and is equally cozy.

Nutritional Facts

The following nutritional information is an estimate per serving, based on 6 servings. Values will vary depending on exact ingredient brands and amounts used.

Nutritional Facts (Per Serving)
Calories	~420 kcal
Protein	~38g
Carbohydrates	~28g
Fat	~17g
Saturated Fat	~5g
Fiber	~5g
Sodium	~580mg
Sugar	~7g
Vitamin A	~120% DV
Vitamin C	~35% DV
Iron	~20% DV

Another filling and protein-packed dinner worth exploring is this Chicken Stew Recipe — lighter on fat but just as warming and satisfying.

Health Benefits of Key Ingredients

Beyond tasting incredible, this pork stew is genuinely nourishing — packed with protein, vitamins, and fiber from the vegetables.

Pork shoulder: Pork is an excellent source of complete protein, providing all essential amino acids needed for muscle repair and overall body function. It’s also rich in B vitamins, particularly B1 (thiamine), B6, and B12, which support energy metabolism and nerve health.
Carrots: Carrots are one of the best dietary sources of beta-carotene, which the body converts to vitamin A. Vitamin A supports healthy vision, immune function, and skin health. The slow cooker actually softens their cell walls, making the beta-carotene more bioavailable.
Yukon Gold potatoes: Potatoes often get a bad rap, but they’re a great source of potassium, vitamin C, and B6. They provide steady, slow-burning carbohydrates that keep you feeling full and energized.
Peas: Frozen peas are nutritional powerhouses. They’re rich in plant-based protein, fiber, vitamin K, and folate. Adding them right at the end preserves their nutrients far better than long cooking would.
Garlic and onion: Both are rich in organosulfur compounds, which have been studied for their anti-inflammatory and immune-supporting properties. Onions also contain quercetin, a natural antioxidant.
Tomatoes (canned diced): Cooking tomatoes increases the availability of lycopene, a powerful antioxidant linked to reduced risk of certain cancers and heart disease. Canned tomatoes are just as nutritious as fresh — often more so — because they’re processed at peak ripeness.
Celery: Often overlooked, celery contributes vitamins K and C, as well as phthalides — compounds that may help lower blood pressure by relaxing artery walls.

For a soup that also packs a serious nutritional punch, try this Lentil Soup Recipe — it’s loaded with plant-based protein and fiber.

FAQs About Slow Cooker Pork Stew

1. Can I use a different cut of pork?

Pork shoulder (also called pork butt) is strongly recommended because its fat content and connective tissue break down beautifully over long, slow cooking. Pork loin or pork chops will dry out significantly in the slow cooker and won’t have the same tender, fall-apart texture.

2. Can I make this recipe ahead of time?

Absolutely — and it’s actually one of the best things about this stew. You can prep and sear the pork and chop the vegetables the night before, store everything in the fridge separately, and then assemble and start the slow cooker in the morning.

The finished stew also keeps well in the refrigerator for up to 4 days. Many people find it tastes even better the next day.

3. My stew is too thin. How do I thicken it?

Make a cornstarch slurry by whisking together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir it into the stew and cook on high for an additional 20 to 30 minutes with the lid slightly ajar.

Alternatively, you can mash a few of the potato pieces against the side of the slow cooker — the starch releases naturally and thickens the broth without any additional ingredients.

4. Can I cook this on HIGH instead of LOW?

Yes, you can cook it on HIGH for 3.5 to 4 hours instead of LOW for 7 to 8 hours. However, LOW is strongly preferred.

The longer, gentler cooking time on LOW is what transforms the pork shoulder’s tough connective tissue into silky, tender meat. High heat can cause the pork to seize up and become slightly tougher, and it gives less time for flavors to develop fully.

5. Can I add noodles or barley to this stew?

Barley is a fantastic addition — add ½ cup (100g) of pearl barley directly to the slow cooker at the beginning of cooking. It will absorb liquid as it cooks and add a wonderfully hearty, slightly chewy texture.

Egg noodles or pasta are better added in the last 20 to 30 minutes on the HIGH setting so they don’t turn mushy. You may also need to add a little extra broth if you’re using grains or pasta, as they absorb a good amount of liquid.

You might also enjoy: Slow Cooker Beef Barley Soup Recipe

Final Thoughts

This slow cooker pork stew recipe is the kind of meal that makes your whole house smell like home. It’s warm, deeply satisfying, and almost entirely hands-off once you’ve done the quick sear.

It’s one of those recipes I keep coming back to because it never disappoints. The pork is always tender, the broth is always rich, and it feeds a crowd without much effort or expense.

If you make this stew, I’d love to hear how it turned out for you! Drop a comment below and let me know if you added any of the variations or made it your own way.

And if you have a photo, share it in the comments or tag us on social media — seeing your creations genuinely makes my day!

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