Slow Cooker Pork Chops

My mom made these all the time when I was a kid. Never realized how insanely easy they are to make! We pair our with white or brown rice (whatever I have on hand) and steamed green beans or broccoli. 

Slow Cooker Pork Chops (Serves 4)

Ingredients:

1/2 cups all purpose flour, divided

1/2 tsp ground mustard

1/2 tsp garlic pepper blend (or 1/4tsp garlic powder and 1/4tsp ground black pepper)

1/4 tsp seasoned salt

4 boneless pork loin chops

2 tbsp canola oil

1 can chicken broth (14.5oz)

1.) In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops and dredge to coat. 

2.) In a large skillet on medium heat, brown chops in oil on both sides. 

3.) Transfer to a slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.

4.) Remove pork to a serving plate and keep warm. Whisk in remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened. Serve over pork chops alongside rice. 

Melt-In-Your-Mouth Pot Roast

Growing up, one of absolute favorite aromas was the scent of pot roast slowly cooking in the crockpot. I could smell it throughout the entire house and it was wonderful to come home to that after school, knowing we were having a fab meal that night! I used my mom's recipe over the years and played around with other ideas but this is by far my fave!

Melt-In-Your-Mouth Pot Roast

Ingredients:

1 lb medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3-4lbs)
1/4 cup dijon mustard
2 tsp dried rosemary, crushed
1 tsp garlic salt
1/2 tsp dried thyme
1/2 tsp pepper
1/3 cup onion (I ONLY keep frozen chopped onion on hand as I can never chop them)
1&1/2 cups beef broth
1 tbsp cornstarch (for gravy)

1. Combine mustard, rosemary, garlic salt, thyme and pepper; rub over roast.

2. Place potatoes and carrots in slow cooker. Add roast on top, along with beef broth and onions.

3. Cover and cook on low 6-8 hours, until meat and vegetables are tender.

Gravy:

Transfer meat and vegetable to large baking dish (shred roast if desired). Pour remaining liquid from slow cooker into small pot on stove. Simmer over medium heat. Whisk 1 tablespoon cornstarch with liquid then continue whisking until thickened. Ladle gravy over roast and potatoes.

Crockpot Cheesy Chicken Spaghetti

This is one of my husband's faves! It's simple and delish! The kid likes it as well except that due to the Rotel, he can only manage to consume so much. But he DOES try!

Crockpot Cheesy Chicken Spaghetti

1 lb Kraft Velveeta Pasteurized Processed Cheese Product
2 cups cooked, shredded chicken (I use a rotisserie chicken)
2 cans (10.75 oz each) cream of chicken soup, undiluted
10oz can Rotel tomatoes with green chilies
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt
1/2 tsp black pepper
14.5oz cooked spaghetti

1. Spray slow cooker with non-stick cooking spray.

2. Combine all in ingredients in slow cooker and stir to mix well.

3. Cook on LOW for 2-3 hours. Stir again just before serving.

Slow Cooked Tri-tips and Gravy Over Mashed Potatoes

The last time I tried something this good was on a cruise ship with my hubby. And, of course, it was absolutely delightful but to make this at home in MY kitchen and it tastes good/even better, is multiple thumbs up for me and everyone involved in devouring it! Most of the recipes that are similar to this involve cooking with white wine. However, this one called for beef consommé instead. I would love to cook with wine one day because it really brings out the flavor of the meal being presented but for now, with small kiddos, I'll stick with simplicity.

Slow Cooked Tri-tips and Gravy

3 tbsp. olive oil
1 medium yellow onion, diced
3 cloves garlic, roughly chopped
2lbs tri-tip pieces (or a 2lb tri-tip roast cut into large pieces)
salt and pepper to taste
10.5 oz can beef consommé
1 can water
2 bay leaves
3/4 tsp dried thyme leaves
3 tbsp softened butter
3 tbsp flour
more water, if needed

1. Preheat oven to 300 degrees. In large heavy bottomed pot {such as a Dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes. Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes.

2. Pour in beef consommé, water, bay leaves and thyme. Stir and cover.

3. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven.

4. Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top.

5. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached.

6. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving


Serve with Mashed Potatoes....

2 pounds Idaho or Yukon Gold potatoes, peeled and cut into 1 inch pieces
3 tablespoons kosher salt
1 cup milk, warmed
4 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon fresh ground black pepper
additional salt, to taste
 

1. Heat your oven to 250° F. Place the potatoes in a large pot and fill with enough water to cover. Add the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until potatoes are tender- (about 12 to 15 minutes). Drain the potatoes, transfer to a rimmed baking sheet, and place in the oven until thoroughly dried out – 7 to 8 minutes.

2. Mash the potatoes until smooth, taking care not to overwork them. Add the butter and milk a little at a time, mashing them into the potatoes. Stir in the pepper. Add additional salt, if desired.

 

Crockpot Ranch Pork Chops

They truly are the absolute best concoctions! How much more awesome can you get when you can throw all the ingredients into one pot, cook all day and voila--you got a meal! Not to mention how amazing it smells ALL day or if you are just getting home from a long day at work and walk into to get a good whiff of the meal that will soon come. Tonight, we are having pork chops over white rice. I'm not a huge pork chop fan unless its cooked just right. These always turn out moist and juicy. Just right!

Easy Crockpot Ranch Pork Chops

4 thick cut pork chops
1 can cream of chicken soup
1 pkg dry ranch dressing mix
4 cloves garlic, minced
1/2 cup chicken broth
pepper

Combine soup, dressing mix, garlic and broth. Sprinkle chops with pepper (do not salt). Place chops in slow cooker and pour soup mixture over top. Cover and cook on high 4 hours or low 6-7 hours. Serve over rice.