Easy Crockpot Pork Succotash Stew Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile, you can sear the pork cubes in a hot skillet with a little oil before adding them to the slow cooker. While not strictly necessary, this step adds a layer of depth through the Maillard reaction, giving the stew a richer color and a more complex savory base that pairs beautifully with the sweet corn.

If you prefer a thicker, heartier stew, you can mash a small portion of the lima beans against the side of the slow cooker insert about thirty minutes before serving. This releases extra starch into the gravy, creating a silkier mouthfeel. Alternatively, adding a small amount of cornstarch slurry in the final stages of cooking can also help achieve a thicker consistency if desired.

Variations

• Spicy Pork Succotash: Add a teaspoon of red pepper flakes or a diced jalapeño to the slow cooker along with the garlic herb seasoning. This introduces a subtle, warming heat that cuts through the richness of the pork and complements the sweetness of the corn perfectly.
• Creamy Succotash Stew: Stir in a quarter cup of heavy cream or sour cream during the final ten minutes of cooking. This transforms the light, savory gravy into a luxurious, creamy sauce that coats the ingredients, adding a rich, indulgent mouthfeel to the finished dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat or in the microwave until thoroughly heated, adding a splash of broth if necessary.

Store any leftovers in an airtight container to maintain freshness. Ensure the stew cools to room temperature for no more than two hours before placing it in the refrigerator to prevent bacterial growth.

Properly stored, the stew will remain at its best quality for up to three days. When ready to eat, reheat gently on the stovetop or in the microwave until steaming hot throughout, adding a splash of water or broth if the gravy has thickened too much.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and store it in the fridge.

When reheating, the flavors of the garlic and herbs will have had more time to meld, often resulting in a more robust and satisfying meal than when served immediately after the initial cooking process.

Serving ideas

Serve this stew in wide, shallow bowls to showcase the vibrant colors of the corn and beans. The wide surface area also helps the stew cool slightly to an enjoyable eating temperature while allowing the aromas of the garlic and herbs to be more present.

A simple side of crusty bread or a light, crisp green salad makes for a balanced and complete meal that feels special despite its simplicity.

For an extra touch, consider a light sprinkle of fresh herbs like parsley or chives right before serving to add a pop of color and freshness. The contrast between the warm, savory stew and the bright, fresh herbs enhances the overall dining experience.

Ensure the stew is served hot, as the textures of the pork and vegetables are most enjoyable when the dish is served straight from the heat source.

Frequently asked questions

Recipe card

Easy Crockpot Pork Succotash Stew

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb boneless pork loin, cut into bite-size cubes
• 1 cup lima beans
• 1 cup corn kernels
• 1 tbsp garlic herb seasoning
• 1 cup chicken broth

Instructions

1. Place the cubed pork loin into the base of the slow cooker, ensuring the pieces are distributed evenly across the bottom of the ceramic insert.
2. Add the lima beans and corn kernels over the pork, then sprinkle the garlic herb seasoning evenly across the mixture before pouring the chicken broth over everything.
3. Cover the slow cooker and cook on low for 4 hours until the pork is tender and reaches an internal temperature of 145°F (63°C). Let the pork rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

28 g

Fat

14 g

Fiber

5 g

Sugar

4 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.