Slow-Cooked Pork Stew with Dumplings

By carol gorman

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 cup Philadelphia Herb & Garlic Cream Cheese Product
• 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 product 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.