2 14.5 oz cans chicken broth
1 pound boneless pork loin — trim fat, cube
4 red potatoes — cut in 1/2″ cubes
1 onion — chopped
2 cloves garlic — minced
1/3 cup all-purpose flour
2 cups frozen cut green beans
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
Heat pork loin, potatoes, onion, and garlic with 1 can chicken broth in skillet for 5 to 10 minutes over medium heat. Transfer to crock-Pot.
Combine 3/4 cup chicken broth and flour in a small bowl. Set aside.
Add remaining broth, green beans, Worcestershire sauce, thyme, and pepper to Cr ock-Pot and stir. Cover and cook 8 to 10 hours on Low or 4 to 5 hours on High. If on Low, turn to High and stir in flour mixture. Cook 30 minutes to thicke n. Serve.
Serves 8