Slow Cooker Fall Harvest Lamb Stew

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 2 lbs boneless lamb shoulder, cut into 2-inch pieces
• 1 (10 3/4 ounce) can campbell's french onion soup
• 1/2 cup apple cider or 1/2 cup apple juice
• 3 large granny smith apples, seeded and cut into 2-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces (about 2 cups)
• 1/2 teaspoon dried thyme leaves, crushed

Recipe

• 1 stir the lamb, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
• 2 cover and cook on low for 7 to 8 hours or until the lamb is fork-tender.
• 3 time-saving: this recipe may also be cooked on high for 4 to 5 hours.
• 4 for thicker gravy, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. stir the flour mixture in the cooker. cover and cook on high for 10 minutes or until the mixture boils and thickens.