Slow-Cooked Pork Stew with Dumplings

By gmbeckett

Ingredients

• 2 lb. (900 g) pork tenderloin, cut into 1-inch pieces
• 2 large carrots, peeled, cut into 3/4-inch pieces
• 2 stalks celery, cut into bite-size pieces
• 2 onions, chopped
• 2-1/2 cups 25%-less-sodium chicken broth
• 2 bay leaves
• 2 eggs
• 2 pkg. (120 g each) Stove Top Stuffing Mix for Chicken
• 1 cup warm water
• 1 tub (250 g) Philadelphia Herb & Garlic Cream Cheese Spread
• 1/4 cup chopped fresh chives

Preparation

Step 1

COMBINE first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.

MIX eggs, stuffing mixes and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Stir in stuffing balls; cook, covered, on HIGH 30 min.

TURN off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.

Kraft kitchens tips

Cooking Know-How
Taking the lid off your slow cooker for even just a minute reduces the heat and extends the cooking time. Lift the lid only if instructed to do so in the recipe.

Substitute

Prepare using boneless pork shoulder.

How to Easily Shape the Stuffing Balls

Use moistened hands to shape the stuffing mixture into balls to help prevent it from sticking to your hands.