Fall has arrived, now is the time to warm up with soups, chilis, and stews. This sweet and spicy stew is a great treat to start the season. A set it and forget it all in one meal.

Cooking time: 8 hours on Low setting; 4 hours on Hi Servings: 5

INGREDIENTS

2 medium sweet potatoes, chopped

3 small parsnips or carrots, chopped

1 cup onion, chopped

1 pound pork shoulder, boneless and chopped (note: I had boneless thick cut chops, and I used them)

1 large Granny Smith apple, chopped

1/4 cup flour

3/4 teaspoon salt

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 cup apple cider

DIRECTIONS

1. Layer the sweet potato, the parsnips or carrots, the onion, the pork, and the apple in a 3 1/2 quart or larger slow cooker.
2. Stir the flour, salt, sage, thyme, and pepper together in a small bowl.
3. Add the cider to the flour mixture and stir until smooth (I advise using a whisk).
4. Pour the cider mixture over the meat and vegetables in the slow cooker.
5. Cover and cook until the pork and the sweet potatoes are fork tender, about 7-9 hours on low heat.

Bon Appetit!😋