All-day (slow cooker) Southwestern butternut squash and pork stew

Total Time
7 hr 10 min
10 min
7 hr
We love this low-fuss, set-it-and-forget-it, hearty pork stew. Simply combine all the ingredients in your slow cooker, let it cook for 7 hours while you're at work or running around town, and dinner is ready to go when you get back. If you want to mix things up, your servings can be garnished with chopped cilantro leaves, pickled jalapeño rings, and/or low-fat sour cream, if desired. Also, when you're prepping, be sure to cut the butternut squash and pork into 1-inch chunks so they’ll be evenly sized in the bowls and so they don’t fall apart during the long cook time.


Raw butternut squash

2 pound(s), cubed, peeled and seeded (about 7 cups)**

Uncooked lean trimmed pork loin

1 pound(s), center-cut, cubed

Uncooked red onion(s)

½ cup(s), chopped

Fat-free reduced sodium chicken broth

½ cup(s)


1½ Tbsp

Chili powder

1½ Tbsp

Canned green chile peppers

½ cup(s), chopped (one 4 1/2-ounce can)

Ground cumin

1 tsp

Ground cinnamon

½ tsp

Table salt

½ tsp


  1. Mix everything In a 5- to 6-quart slow cooker. Cover and cook on low for 7 hours, until squash is tender. Stew will stay well on the slow cooker’s keep-warm setting for up to 3 hours. Serving size: 1 3 /4 cups