- Portion size 6 servings
In large nonstick skillet, heat vegetable oil over medium-high heat. Brown pork, in batches.
Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.
Add onions, sweet potatoes, celery, chicken stock, dried thyme, grated lemon rind and juice and salt. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
Whisk flour with water; whisk into cooker. Stir in artichokes and green beans. Cook on high for 15 minutes.