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