1. Heat 1/2 tablespoon oil in large skillet over medium-high. Working in 2 batches, brown pork, about 4 minutes each batch, turning occasionally. Add remaining 1/2 tablespoon oil for second batch.
2. Meanwhile, combine carrots, onions, bell peppers, 1/2 cup water, bouillon granules and thyme in a 5-quart slow cooker. Top with browned pork, cover and cook on high for 4 hours low 8 hours.
3. Combine cornstarch and remaining 2 tablespoons water until dissolved; stir into pork mixture with peas. Cover and cook on high for 15 minutes to thicken slightly. Salt to taste.
4. Reserve 3 cups of pork mixture for the Skillet Pot Pie recipe. Serve remaining pork stew in shallow bowls over cooked egg noodles.