Pork, Potato, & Green Bean Stew

Slow Cooker Pork, Potato, and Green Bean Stew

This slow cooker pork stew is the dump-and-go dinner you’ll lean on through fall and winter. A pound of pork loin goes in with cubed potatoes, onion, garlic, and green beans, all gently simmered in thyme-scented chicken broth until the pork is fork-tender and the potatoes have melted into the sauce at the edges. A simple flour slurry thickens everything into a satisfying, scoopable stew.

The quick skillet browning at the start is worth the extra five minutes. It develops Maillard flavor on the pork and potatoes that straight slow-cooking can’t match, and it also warms the broth, which speeds up the crockpot’s start.

Pork loin stays leaner and milder than shoulder, which fits this homey stew better than a richer cut would. It can go a bit dry if overcooked though, so watch the Low setting for 8 hours rather than 10 if you can.

Worcestershire sauce and thyme do heavy duty as flavor anchors. The Worcestershire adds an umami backbone; thyme brings that herbaceous top note that reads like classic stew broth.

Chef Tips

• Cut the pork loin into uniform 1-inch cubes for even cooking; mixed sizes mean some pieces turn dry before others tenderize.
• Add the green beans in the last hour if using fresh; crockpot-cooked green beans for 8 hours turn army-drab and mushy.
• Whisk the flour into cold broth thoroughly before adding; lumps in hot broth stay lumps forever.
• Finish with a splash of apple cider vinegar at serving to brighten all the slow-simmered flavors.

Variations

• Swap pork loin for pork shoulder for a richer, more forgiving stew; add 2 more hours cooking time.
• Stir in a cup of frozen corn or lima beans in the last 30 minutes for extra color and variety.
• Add a tablespoon of tomato paste at the start for a richer, more robust sauce.