Tag Archives: Crock Pot Recipes

Slow Cooker Beef Brisket (carlsbadcravings)

Slow Cooker

4 – 5 lbs beef brisket, trimmed of excess fat
1 c water
1 T beef bouillon
2 T Worcestershire sauce
1 T reduced sodium soy sauce
1/2 c homemade barbecue sauce (see below)

Preheat oven to 425 F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside. Spray 6 qt (or larger) slow cooker with non-stick cooking spray. Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long then slice it in half so it will fit in your slow cooker. Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temp for 30 min or refrigerate up to 24 hours if desired). Bake uncovered for 30 min at 425 F to sear meat. Add 1/2 c barbecue sauce to slow cooker along with water, Worcestershire, soy sauce and beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking). Using tongs (so you don’t burn yourself) carefully transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid. Cover and cook on LOW for 8 – 10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer. Remove brisket to a foil lined baking sheet. Brush with barbecue sauce and broil 5 – 10 min until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through. Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches. Make Ahead: Can cook brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices. The next day, skim off all the hardened fat then cook on LOW in the slow cooker for 1 – 2 hours until warmed through and proceed with recipe.

Spice Rub

2 T paprika
2 T packed brown sugar
1 T chili powder
2 t garlic powder
2 t salt
1 t onion powder
1 t chipotle powder
1 t pepper
1/2 t dried thyme
1/4 t cayenne pepper (opt for more heat)

In a medium bowl, whisk together ingredients. Remove 1 T and add to a medium bowl to use in your barbecue sauce.

Barbecue Sauce

1 1/2 c ketchup
1/3 c molasses
1/3 c packed brown sugar
1/4 c seedless blackberry preserves
1/4 c apple cider vinegar
1 T reserved Spice Rub from above
1 T mesquite liquid smoke( opt but recommended)

Add all ingredients to the 1 T reserved Spice Rub and whisk to combine. Set aside 1/2 c barbecue sauce.

 

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Asian Pork Tenderloin with Ginger Glaze in the Crock Pot

Rub

1 T brown sugar
2 t salt
1 t powdered ginger
1/2 t cinnamon
1 t garlic powder
1/2 t powdered cloves
1/4 t black pepper
1/2 t crushed red pepper
2 lbs pork tenderloin
1/2 c water

In a small bowl combine brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper and crushed red pepper. Place tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom. Pour 1/2 c water in the slow cooker, on the edge or in the middle so that you don’t wash off all the spices you just rubbed on. Cook on low for 6 – 8 hours. Preheat your broiler. Line a baking sheet with aluminum foil and spray with non stick spray. Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork. Put your oven rack as high as it will go, and broil the pork for 1 or 2 min until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it. Don’t go many more times than this though, or your pork will dry out. Serve with remaining glaze on the side and garnish with lime and cilantro.

Glaze

1/2 c brown sugar
1 T cornstarch
1/4 c rice vinegar (can sub white vinegar)
1/2 c cold water
2 T soy sauce
2 t fresh ginger, minced
fresh cilantro, to garnish
lime wedges, to garnish

Combine brown sugar, cornstarch, rice vinegar, COLD water and soy sauce in a small saucepan. Set over medium heat and stir until mix thickens, about 4 min. Remove from heat and stir in minced ginger.

 

Red Wine and Garlic Slow Cooked Lamb Shanks (bestrecipes)

2 t olive oil
2 T flour
4 lamb shanks trimmed
1 brown onion chopped
2 garlic cloves crushed
2/3 c red wine
700 ml passata (can sub tomato sauce)

Season flour with salt and pepper, then coat lamb in flour, shaking off excess. Add to pan and cook until browned. Remove from pan. Add onion and garlic and cook for 3 – 4 min until softened. Increase heat to high and add wine to pan. Cook for 2 min. Stir in sauce and bring to a simmer. Add lamb shanks to pan. Cover and reduce heat to low. Cook for 1 – 1 1/2 hours or until lamb is very tender. Season with salt and pepper. Note: This recipe can just as easily be done in the slow cooker and you don’t have to brown the shanks if you don’t want to. Cook on low for 8 hours. Great with mashed potato, some green beans or similar to cut through the richness and some crusty bread to soak up the sauce. Or if you have any leftovers the meat and sauce are fantastic on pasta.

Tender Slow Cooker Mushroom Lamb Shanks (keyingredient)

3 1/2 lbs lamb shanks, excess fat removed
1 lb cremini mushrooms, halved
1 15 oz can crushed tomatoes, with juices
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 small red bell pepper, sliced
4 cloves garlic, minced
1/2 c beef broth
1/3 c red wine
3 T tomato paste
1 t sugar
3/4 t crushed dried rosemary
1/2 t cinnamon
salt and freshly ground pepper, to taste
parsley, garnish

Put onion, mushrooms, red pepper, carrots and celery a 5 – 6 qt slow cooker. Then add in the canned tomatoes with their juices, tomato paste, garlic, rosemary, cinnamon, sugar, salt and pepper. Season lamb shanks with salt and pepper and place on top of other ingredients. Pour beef broth and wine over the top. Cover mix and cook on low for 8 hours. Taste and adjust seasoning accordingly, garnish with parsley.

Chicken Tagine with Spanish Chorizo and Sun Dried Tomatoes (foodfornet)

8 chicken thighs, bone-in
1 large white onion, thinly sliced
8 cloves garlic, peeled
10 whole sun dried tomatoes
1 Spanish Chorizo sausage cut into 1/2″ pieces
1 c chicken stock
3 T olive oil
1 T Spanish Paprika
1/2 T garlic powder
salt to taste
pepper to taste

Marinate chicken in olive oil, paprika, garlic powder, salt and pepper for a minimum of 4 hours. Sear chicken pieces in a hot pan. Take them out of the pan and add in chorizo to render its fat. Add in cloves of garlic and saute for about 1 min. Add in onions and sautee briefly. Deglaze pan with chicken stock. 0Combine all ingredients in the slow cooker on low for 4 hours.

Drunken Garlic Crock Pot Roast (Elaine K.)

2 1/2 lbs boneless beef chuck roast, trimmed of fat
2 T vegetable oil, divided
1/2 t Morton salt
1/4 t McCormick’s pepper
2 medium onions, thinly sliced
24 garlic cloves (4T), minced
2 beef bouillon cubes
1/2 c hot water
8 oz lager beer
3 T brown sugar (cut back for a less sweet taste)
1 T Dijon mustard
1 T Heinz cider vinegar
cornstarch (dissolved in water, for gravy)

In a large skillet, heat 1 T oil and brown roast on both sides, seasoning with pepper and salt, remove to a platter and keep warm. Add remaining T oil to the pan and add the onions, cook so long as they just start to wilt and add the garlic, them cook so long as the onions are tender, a few min more. Add the bouillon cubes to the hot water and stir to dissolve, add that to the skillet along with the beer, brown sugar, mustard and vinegar, stir to mix well. Pour mix into the bottom of the crock pot. Place roast on top of liquid, cutting into pieces if it doesn’t lay flat. Set the crock pot on low and cook for 7 – 8 hours. Remove meat from crock pot and pour liquid into a pan on the stove, heat to a boil and mix a slurry out of the cornstarch and water, thicken pan liquid with slurry to make a gravy. Serve gravy over meat or with potatoes or noodles.

Crock Pot Refried Beans (dontwastethecrumbs)

1 lb dry pinto beans, thoroughly rinsed
1 onion, peeled and quartered
1 jalapeno, top cut off and quartered
2 T minced garlic
3 t salt
2 t pepper
1 t cumin
9 c water (up to half of the water can be substituted with chicken stock)

Place all ingredients in a large slow cooker (not smaller than a 4 qt.). Cook on high for 8 hours. Place a colander over a stock pot and drain as much water as you can from the beans. Using an immersion blender (or potato masher or alternating in a blender), mash the beans until they reach your desired consistency, using some of the cooking water to help thin. Remember that you can always add more water to thin, but you cannot make them thicker again. Serve hot or prepare for storage. Makes 5 – 7 cups. Note: If too watery you can  thicken refried beans by simmering them on the stove for a bit. Whether to soak or not: not only does it reduce flatulence, but cuts cooking time to a fraction. Pressure cooking further hastens the process and saves fuel.

Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang) (dlightfulplate)

Marinade

2 1/2 lb beef chuck
1 1/2 t five-spice powder
1 1/2 t salt
2 T red wine
2 T finely chopped garlic
1 T olive oil
black pepper

Trim off some excess fat if needed and then cut beef chuck into 2 x 2” cubes. Marinate overnight or 2 – 4 hours with all the marinade ingredients.

Soup

3 medium tomatoes
1/4 c finely diced yellow onion
1/2 c red wine
1 cinnamon stick
4 star anises
5 cloves (opt)
1 shallot
1″ piece of ginger
6 c water
3 T fish sauce
olive oil
rice noodles
scallion, finely sliced
cilantro, roughly chopped

 

Dice onion. Remove seeds from tomatoes (opt step) and cut into wedges. In a small skillet over medium heat, toast star anise, cloves and cinnamon for a few min until fragrant. You can skip this step if short on time. Put all spices in a spice bag. Peel shallot and ginger, toast in a small skillet over medium heat for a few min until fragrant. You can skip this step if short on time. Place a pan over medium high heat. Add oil, when the pan is nice and hot, add beef cubes in a single layer and sear all sides really well. Work in small batches if you have a lot of meat to sear. Transfer seared meat to a pot or slow cooker, depending on how you will continue to cook the dish. Lower heat to medium. If there’s any drippings in the pan, discard it. Add a little more oil and then add onion. Sauté for 1 – 2 min and then add tomatoes. Sauté for one more min to slightly soften the tomatoes and then add red wine. Cook for 2 – 3 min until the alcohol has cooked off. Transfer the onion, tomatoes and red wine mix  into the same pot (or slow cooker) with the beef. Add the spice bag, shallot, ginger, water and fish sauce. Adjust seasoning to your liking with more or less fish sauce. If you find the soup too strong and concentrated, add some more water to dilute it. Prepare rice noodles according to package instructions. Divide noodles into serving bowls and ladle the beef stew soup over the noodles. Top with scallion and cilantro. Serves 4.

If using a slow cooker: Cook on high for about 3 hours or to desired tenderness.

If using a pot on the stove top: Simmer to desired tenderness.

For pressure cooker (Instant Pot): If you use a multi-cooker such as an Instant Pot, you can sear the beef with the Sauté function, and then sauté onions, tomatoes and cook off the wine also in the Instant Pot. Then you can either use the slow cooker function or pressure cooker function to continue cooking.

Easiest Tastiest BBQ Country Style Ribs (Slow Cooker) (geniuskitchen)

4 – 5 lbs country style pork ribs
1 18 oz bottle of your favorite barbecue sauce (like Sweet Baby Ray Brown Sugar flavor)
1 onion, chopped
salt and pepper, to taste

Place all ingredients in crock pot. Cook on low for 6 – 8 hours.

Crock Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Place roast in the bottom of the slow cooker. Top with vegetables and potatoes (opt). Top with BBQ sauce, tomato sauce, water and spices. Cook on low for 8 – 10 hours.

Instant Pot Maple Smoked Brisket (barerootgirl)

1 1/2 lb beef brisket
2 T maple sugar, date sugar, or coconut sugar
2 t smoked sea salt
1 t black pepper
1 t mustard powder
1 t onion powder
1/2 t smoked paprika
2 c bone broth or stock of choice
1 T liquid smoke (opt, but you’ll get a more subtle smoke flavor without)
3 fresh thyme sprigs

Remove brisket from the refrigerator about 30 min before cooking. Pat it dry with paper towels and set it aside. Mix spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder and smoked paprika. Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar. Set your Instant Pot to “Sauté” and allow it to heat up for 2 – 3 min. Grease the bottom with a bit of high heat cooking oil and add the brisket. Brown on all sides until deeply golden but not burnt. Turn the brisket to fatty side up and add the broth, liquid smoke and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid. Switch the setting to “Manual” and increase the cook time to 50 min. Once finished, allow the Instant Pot to release steam on it’s own (using the quick release valve can leave large, leaner cuts of meat tasting a little dry). Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (opt) with the lid off for about 10 min. Slice the brisket on a bias and serve with mashed potatoes and drizzle with the reduced sauce. Note: Increasing or decreasing your meat size by 1/2 lb (when the meat is kept whole and not chopped up) requires about a 10 min change in cooking time. For example, 1 lb needs about 40 min where 2 lb needs about 60 min. The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 min as needed.

Slow Cooker Method: Brown the brisket in a saute pan before adding it to your slow cooker. Add broth to the saute pan to deglaze and grab all the flavor from the browned bits. Pour broth straight into the slow cooker, along with the liquid smoke and thyme. Cook on “Low” for 6 – 8 hours or until the meat is tender and slices easily.

Slow Cooker Spinach Artichoke Dip (gimmesomeoven)

1 10 oz bag fresh baby spinach, roughly chopped
1 13.75 oz can quartered artichoke hearts, chopped and drained
1 8 oz brick low-fat cream cheese, cut into 1″ cubes
1 c light sour cream or plain Greek yogurt
1 c shredded Mozzarella cheese
1/2 c grated Parmesan cheese
1/3 c finely-chopped white or red onion
4 cloves garlic, minced
1/2 t black pepper
1/4 t salt

Combine all ingredients in a large mixing bowl and stir until evenly combined.  (You can also stir the mix actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.)  Transfer the mix to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray. Cook on low for 3 – 4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted.  Give the dip a good stir and season with extra salt and pepper if needed. Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.

Instant Pot BBQ Ribs (dishesanddustbunnies)

4 1/2 lbs pork ribs
1 c BBQ sauce, divided
1 T apple cider vinegar

Dry Rub

2 T smoked paprika
1/4 t ground celery seed
1 1/2 t Kosher salt
2 T dark brown sugar, packed
2 t garlic powder
1/2 t mustard powder
1/2 t dried thyme
1/2 t white pepper
1/4 t cayenne

Turn on the Instant Pot and set it to “Saute”, this will heat up the pot so it will reach pressure quicker when it’s time to cook. Combine the Dry Rub ingredients using a fork or small whisk, try to break up any little chunks of seasoning so everything is evenly distributed. Remove the membrane from the underside of the ribs if there’s one still intact. (This is a thin layer of fat/tissue on the side close to the bones – removing this will allow the seasonings to better permeate the ribs.) Pat ribs dry using paper towel, you want to make sure to remove the excess moisture. Cut each rib rack into 3 sections so they’ll fit nicely into the Instant Pot. Using your hands, rub the dry rub seasonings into the ribs, making sure to concentrate on the meatiest sides. You can rub them together as well to make sure the ribs are evening coated. Allow the dry rub to soak into the ribs while you go onto the next step. Add 1/2 c BBQ sauce and cider vinegar to the Instant Pot and allow it to warm for a min or so. Now place the ribs, meat side down, into the instant pot on top of the sauce. Don’t worry if the ribs are not touching all the sauce – it’ll all work out in the end. Put the lid on the Instant Pot. Turn off the “Saute” function. Select the “Meat/Stew” function and set to cook for 35 min. Once the timer on the Instant Pot beeps, let it sit for 5 min. Then release the pressure. Remove ribs to a rectangular metal baking pan, lined with aluminum foil. Turn on the “Saute” feature, add the reserved 1/2 c BBQ sauce, stir and allow to reduce for about 5 min (while you do the next step). Using strong kitchen scissors or a knife, separate the ribs into individual pieces. Once the sauce has reduced at least 5 min (or more if you like), pour it over the ribs. Place into the oven to broil for 10 min. Note: If your ribs seem to have a lot of fat on them, try to cut most of it off. This will lessen the amount of time it takes for the sauce to reduce.

To Make In a Slow Cooker: Follow steps but instead of putting into Instant Pot, put into slow cooker. Cook on HIGH for 4 hours or on LOW for 6 – 8 hours. Reduce the sauce in a pot on the stove rather then in the slow cooker.

Slow Cooker Chicken And Mushrooms (12tomatoes)

1 1/2 lbs chicken
2 T oil
16 oz crimini mushrooms, sliced
1 yellow onion, sliced
2 cloves garlic, minced
salt and pepper to taste
1/4 c fresh parsley, chopped
1 1/2 c chicken broth
2 T cornstarch

In a medium skillet, add oil and chicken. Cook on medium-high heat and sear until brown, flip and brown the other side. Place in slow cooker. In the same pan, add onion and saute until tender. Add to slow cooker. Place mushrooms, garlic and parsley in an even layer over the chicken and onions in the slow cooker. Pour in chicken broth and sprinkle with salt and pepper and cook on low for 4 hours. Remove chicken from the slow cooker and add cornstarch to the juices and mushrooms. Whisk until smooth. Return chicken to slow cooker and cook until the gravy is thick, about 20 min. Serve over rice or pasta!

Pepper Steak (Elaine K.)

2 lbs top sirloin steak
1 red bell pepper, cut in a large dice
1 green bell pepper, cut in a large dice
1 onion, cut in a large dice
1 1/2 c beef broth, divided
3 T soy sauce
1 T cornstarch
2 t brown sugar
1 t ground ginger
1 t garlic powder
1 t freshly ground black pepper

Sprinkle black pepper liberally over the steak and rub in slightly. Cut the steak into thin strips. Place into the bottom of a 6 qt slow cooker, along with the onion and bell peppers. In a medium-sized bowl, combine: 1 c beef broth, soy sauce, brown sugar, ginger and garlic powder. Pour over the steak in the slow cooker. Whisk together the remaining 1/2 c beef broth with the cornstarch and pour into the slow cooker. Stir everything to fully incorporate all ingredients. Place lid on slow cooker and cook on low setting for 5 hours. Taste just before serving and adjust seasoning, if necessary. Note: While this is a fairly authentic Chinese dish, originating from the Fujian province of China, using beef is a Western spin. For a dish even more authentic, substitute pork for the beef, as the original dish calls for. Serves 4.

Slow Cooker Death By Chocolate Dump Cake (cutefetti)

1 16 – 18 oz Devils Food Cake Mix
1 3.9 oz box Chocolate Pudding Mix
1 c Nutella
1 1/2 c milk
1 stick butter, melted

Line your slow cooker with parchment paper or liner. Dump the dry cake mix evenly along the bottom of your lined slow cooker. Then, repeat with the chocolate pudding mix. Pour melted butter evenly over the top of the dry ingredients, repeat process with the milk. Last, spoon in your Nutella over the top. Take a spoon and press down any dry mix that isn’t wet. Cook on low for 3 – 4 hours. Cooking time will vary depending on your size. The larger it is, the less cook time will be needed. The cake will be slightly “wet” in the center. This is a good thing, you don’t want to overcook it. There are no eggs in this recipe, so wet is good! It’s best when the center is cooked just slightly beyond it’s original liquid state and the sides are starting to firm up. Enjoy!

Slow Cooker Brownie Pudding (crazyforcrust)

1 box Brownie Mix (approx 18 oz, 9 x 13 pan size)
eggs, water, and oil called for on the brownie mix box
1 3.9 oz pkg instant chocolate or chocolate fudge pudding mix
2 c milk (regular or nonfat)
ice cream or whipped cream for serving (opt)

Spray a 6 -7 quart slow cooker with nonstick cooking spray. Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker. Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crock pot. Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2 – 3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don’t want to overcook it or the brownie (which is on the bottom) will be dry. Serve warm with ice cream or whipped cream. Store in an airtight container in the fridge for up to 3 days. You can also make this with cake mix and any flavor pudding.

Crockpot Christmas Crack (justapinch)

1  16 oz jar unsalted peanuts
1  16 oz. jar salted peanuts
1  12 oz bag semi-sweet chocolate chips
1  12 oz bag milk chocolate chips
2  10 oz bag peanut butter chips
2  1 lb pkg white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 min. Stir again and then spoon mix on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.

Crock Pot Stuffed Cabbage Rolls (sugarapron)

Cabbage Rolls

12 cabbage leaves & leftover
1 egg, beaten
1/4 c water, broth or tomato sauce
1/4 c finely chopped onion
1 t garlic powder
1/4 t black pepper
1 1/4 t salt
1/2 t sugar
1/2 lb ground beef
1/2 lb ground pork
1 c uncooked rice

Cut approx 1/4″ off the bottom of the cabbage head and place the whole head in boiling water. Boil about 2 min. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll.) In a large bowl combine ground beef, ground pork, uncooked rice, water/broth or tomato sauce, garlic powder,pepper, salt, sugar and onion. Stir in egg and combine well. Use the left over cabbage to cover the bottom of the slow cooker. Place 1/3 c meat mix in center of leaf and roll up like a burrito. Place cabbage rolls seam side down in slow cooker, in 2 layers so they are touching but not over crowded either. Cover and cook on low 7 – 9 hours or on high for 4 – 5 hours. Let cool 15 min before serving. Garnish with chopped fresh parsley and drizzle with tomato sauce. You can cook the rice prior to adding it to the meat mix if desired (just follow the rice manufacturer’s directions for cooking). Note: If you like lots of sauce, feel free to double this.Yield: 12.

Sauce

15 oz can tomato sauce
2 t Worcestershire sauce
1 t paprika
1 can tomato soup

Mix all sauce ingredients together and pour over rolls.

Slow Cooker Smothered Pork Chops (bakeatmidnight)

2 lbs boneless loin pork chops
2 T olive oil
8 oz button mushrooms (opt)
1 10.75 oz can cream of mushroom soup, low-sodium preferred
1 envelope country gravy mix (can sub a dry chicken stock cube)
1/4 c ranch seasoning mix (homemade variety) OR 1 pkg commercial
1/4 c water

Heat a large skillet over medium-high heat. Add oil. Brown pork chops well on both sides. Place in a 5 – 7 qt slow cooker. In a small bowl, mix soup, gravy mix and ranch seasoning mix. Spread on top of the pork chops. In the same skillet brown mushrooms, if using. Deglaze pan with water. Add mushrooms and liquid to the slow cooker. Even if you don’t use the mushrooms, deglaze the pan and add the liquid to the slow cooker. Cook on low 6 – 8 hours, high 3 – 5 hours. Always check for doneness at the MINIMUM time. All crock pots cook differently. Note: It is STRONGLY recommended making your own ranch mix without salt. The commercial variety may be substituted, 1 envelope, but that could make this dish way too salty. Use caution.