Beer makes batters better, meat more tender, and sauces more flavorful.
Slow Cooker Pork & Parsnips
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- #22816
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
8 ounces parsnip, peeled and cubed
8 ounces boneless pork, cubed
1 medium potato, peeled and cubed
1 small onion, chopped
1 tablespoon flaked coconut
1 tablespoon peanut butter
7 ounces heated chicken stock
1 tablespoon flour
1/4 cup water
directions
Place the parsnip, pork, potato, onion, and coconut in the crock pot.
Mix together the peanut butter and chicken stock until blended. Stir into the pork mixture in the crock pot.
Cover the crock pot and cook on low for 4 hours or until the pork is cooked and the vegetables are tender.
Mix the flour and water until smooth. Turn the crock pot to high heat and stir the flour mixture into the crock pot. Cover the crock pot and cook for 10-15 minutes or until the liquid has thickened.
Serve hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
see more crock pot pork recipes
reviews & comments
February 12, 2010
I made this recipe on Superbowl Sunday for a party I was going to and it was fantastic; the crowd loved it! I was very surprised by the flavor that it had - the onion, peanut butter, coconut and parsnips all came together in a slightly sweet flavor. It did not need any salt or pepper to taste. Give it a try and I'm sure you'll love it.