Slow Cooker Fall Harvest Pork Stew

• 2 lbs boneless pork shoulder, cut into 2-inch pieces
• 1 (10 3/4 ounce) can Campbell's French onion soup
• 1/2 cup apple cider or 1/2 cup apple juice
• 3 large Granny Smith apples, seeded and cut into 2-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces (about 2 cups)
• 1/2 teaspoon dried thyme leaves, crushed

1. Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
3. TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
4. FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.

pork shoulder, campbells, apple cider, apples, parsnips, thyme

Taken from www.food.com/recipe/slow-cooker-fall-harvest-pork-stew-495816 (may not work)