- 2 pounds boneless pork shoulder, cut into 2-inch pieces
- 1 (10.75 ounce) can Campbell's® Condensed French Onion Soup
- 1/2 cup apple cider or apple juice
- 3 large Granny Smith apples, cut into thick slices
- 3 cups butternut squash, peeled, seeded and cut into 2-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1/2 teaspoon dried thyme leaves, crushed
- Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
- Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.