Slow Cooker Heartland Pork Stew

 

1 1/2

lb boneless pork shoulder, cut into 1-inch pieces

1/2

teaspoon salt

1/4

teaspoon pepper

1

tablespoon canola oil

2

large dark-orange sweet potatoes, peeled, cut into 2-inch pieces

1

box (9 oz) frozen baby lima beans

1

can (14 oz) reduced-sodium chicken broth

1/2

teaspoon salt

1/2

teaspoon dried thyme leaves

1/4

teaspoon dried sage leaves

1/4

cup water

2

tablespoons cornstarch

• 1 Sprinkle pork with 1/2 teaspoon salt and the pepper. In 12-inch skillet, heat oil over medium-high heat. Cook half of the pork in oil 5 to 8 minutes, stirring occasionally, until pork is brown; place in 3- to 4-quart slow cooker. Repeat with remaining pork.
• 2 Add sweet potatoes, frozen lima beans, broth, 1/2 teaspoon salt, the thyme and sage to pork in cooker.
• 3 Cover; cook on Low heat setting 7 to 8 hours.
• 4 In small bowl, mix water and cornstarch; stir into pork mixture. Increase heat setting to High. Cover; cook about 15 minutes or until mixture is thickened.