Posts Tagged ‘slow cooker meals’

I love pork chops, but there is only so much I can make with them. Most of the time I just fry them or I use my one slow cooker recipe for pork chops when I’m feeling lazy, so you could imagine how happy I was to come across another recipe that seemed good enough to try.

I started grubbin’ on this and realized half way through my meal that I didn’t take a photo yet. As you can see I was really feeling this…

This is a really great recipe. It takes no time to cook in the slow cooker and the results are fabulous or as my husband said “this is on point!”. The pork chops come out so moist, the gravy has a great flavor and my family really enjoyed it.

Creamy Slow Cooker Pork Chops
adapted from Ninali
Serves 4-5

1/2 cup flour
1/2 teaspoon Garlic Powder
1/4 teaspoon salt
1/4 teaspoon Pepper
Some season salt (Lawry’s Season Salt is what happening right now)
4-5 whole boneless Pork Chops, about a half to three quarters thick
2 tablespoons vegetable or olive oil
2 (10 ounce) cans Cream of Mushrooms
1 (10 ounce) can Cream of Chicken
1 (14 ounce) can Beef Broth
1 package Onion Soup Mix, 1 ounce packet
4 -5 cups of cooked rice

Rinse pork chops and pat dry with a paper towel. Sprinkle each pork chop with a little season salt on both sides. Combine flour, garlic powder, salt and pepper together in a shallow dish. Generously flour each pork chop with flour mixture and set aside.

Over medium heat, heat oil and add butter in a frying pan until hot, but not smoking. Brown each pork chop (2-3 at a time) until golden brown on each side, about 3-4 minutes on each side. Set pork chops aside.

Pour the cans of cream of mushroom soup, cream of chicken and beef broth in your slow cooker. Mix in the envelope of onion soup mix until well combined. Submerge pork chops in the sauce mixture and cook on high for 3.5 to 4.5 hours until chops are fork tender.

In the meantime prepare your rice. Once chops are done, serve over rice with gravy from slow cooker. These are also great with some mashed potatoes and some veggies…oh! and a dinner roll to soak up some of that gravy.



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I’ve had my slow cooker for about five years and I’m not sure why I didn’t start using this thing a lot sooner, cause its really one of the best kitchen appliances I own (thanks mom!).

So if you have one and all its doing is taking up space, may I suggest you blow the dust off of it and make this recipe I’m about to share for Beef Stroganoff?

This recipe takes no time to prepare, you can do a gazillion other things while it cooks and once its done you have a delicious meal on the table for your family to enjoy!

Now go get your slow cooker and show it some love!

Beef Stroganoff
adapted from Mel’s Kitchen Cafe

2-3 pounds stew meat
1 teaspoon salt
1 teaspoon season salt
1/4 teaspoon black pepper
1 medium yellow or sweet onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water ( I used apple cider, worked fine)
4-8 ounces sliced mushrooms (optional)
1/2 cup light or regular sour cream

Place the stew meat, salt, season salt, pepper, mushrooms and onion in the slow cooker. Stir to distribute the seasonings, mushrooms and onion. Add the garlic salt, Worcestershire sauce, beef broth and ketchup give it a good whisk making sure all ingredients are combined.

Cook for 7-9 hours on low or 4-5 hours on high.

About 30 minutes before serving, combine the flour and apple juice or water  in a small bowl, whisking vigorously to combine well. The mixture should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in with the stew meat and juices and to avoid lumps. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving.

Serve over pasta, rice or baked potatoes.

*The leftovers of the stroganoff can be frozen. Store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

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