Slow Cooker Pork Chop Dinner

Finally getting use out of my slow cooker. Slow Cooker Pork Chops was quick to put together and enjoyed for our Sunday Dinner with steamed asparagus and an apple salad. A simple menu for two.

Apple Salad

I have had a slow cooker for several years. I am just now getting into using it more and more. Occasionally I would use it for soup and not venturing into meals or meats. This year I have changed that. This fall, Crock Pot Applesauce was successful, then I tried Crock Pot Scalloped Potatoes and Ham for a family reunion. For New Year’s, it was Slow Cooker Red Lentils-Sausage Stew looking for Good Luck in 2016, the Italian way. In this new recipe, there is a layer of sliced onions and quartered potatoes cooked with the Slow Cooker Pork Chops.

Slow Cooker Pork Chops

Since starting to church on Sunday mornings, I have found the slow cooker very handy, which I am sure many of you could have said, “I told you so.” It is great to come home and smell dinner, makes me feel as though someone else did the cooking.

Slow Cooker Pork Chops

Julia Ann

Center cut loin pork chops and potatoes smothered in gravy

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Prep Time 15

Cook Time 5

Total Time 5 15

Course Meat

Cuisine American

Servings servings

Ingredients

1/2 cup sliced onions
2 large potatoes quartered
Seasonings salt and pepper
4 center loin cut pork chops 1/2 inch thick
4 ounce can of mushrooms sliced
1 package Country Gravy Mix
1 cup water

Instructions

Put the sliced onions on the bottom of the slow cooker.
Arrange the quartered potatoes on top of onions.
Season the pork chops with seasonings, salt and pepper.
Put the pork chops on top of the potatoes.
Mix the Country Gravy Mix with water; heat to thicken.
Pour the gravy over the pork chops.
Cover and cook on high for 5 hours.

Notes

The seasoning used for the pork was a blend of sugar, salt, paprika, black pepper, onion, and garlic powder.

Tried this recipe?Let us know how it was!

Ready to add the gravy and start cooking.

Slow Cooker Pork Chops ready to be served.

Pork Chop Dinner

Chicken, broth, noodles and vegetables creates a delectable Chicken Noodle Soup

This summer I prepared for the family reunion a crock pot of simmered chicken breast with minimum seasoning. This was to meet dietary needs of those who could not tolerate garlic, barbecue sauce, diabetic, or need for fat free foods. I bought six large skinless, boneless chicken breasts, trimmed off any fat, and cooked them in the crock pot with one 14.5 ounce can Swanson 99% Fat Free Chicken Broth and water to partially cover the chicken. I cooked it in the crock pot to take and serve at the reunion. What was left over, I drained and froze to use later in casseroles and Chicken Noodle Soup.

Home-made Precooked Chicken Breasts and Broth.

Those precooked chicken breasts did not last long. It was just too easy to go to the freezer and thaw one or two breasts for a quick evening meal. The next time I prepared the chicken breasts, I seasoned them with a spice blend Into the slow cooker I added 1/2 cup sliced onions, 1/4 cup finely diced celery, arranged the seasoned chicken breasts on top of the vegetables and added the one 14.5 ounces can of chicken broth and water to almost cover.

Chicken Breasts seasoned with Netta Belle’s Choice Flavour-Enhancer Spice Blend

The chicken was cooked on high for about 3 hours until meat tested 165 F. The tender flavorful chicken breasts were frozen and the broth was put into three pint jars to store in the refrigerator. This makes such a rich and low fat broth to use in sauces, for risottos, rice, vegetables or soups

Cooked chicken breasts to freeze; canned broth

Cooked chicken breasts ready to freeze; canned broth.

Chicken vegetable soup is good, but isn’t chicken noodle soup suppose to be the answer to what ails you? So this is was the inspiration for Slow-Cook Chicken Noodle Soup recipe.

Although I do a lot of cooking, there have been some recipes I just don’t attempt. Noodles has been one of them. I guess the first endeavor they turned out tough and like shoe leather or leather shoe strings. So some years later, I thought I would try them again. This time it was success. Using my mother’s recipe from her cookbook recipe box, I made noodles.

Home made egg noodles.

Egg Noodles

1 egg
1 tablespoon vegetable oil or olive oil
1 tablespoon milk or teaspoon more if needed.
1 teaspoon salt
1 cup sifted flour

Beat the egg in a medium size bowl. Mix in the oil and milk. Add the dry ingredients and blend with a fork. Work the dough into a ball. Lightly flour bread board and roll out thin. Cut into 2 inch strips, layer and cut into narrow strips. Allow to dry.

Note: My preference is a wider noodle, 1/2 inch. Drying time is about 1-2 hours before using them. What is not used, I bag and freeze. This makes a small batch of noodles.

Slow Cooker Chicken Noodle Soup

Julia Ann

Enjoy a rich soup of chicken, vegetables and noodles to soothe you through the cold chill of winter.

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Soup

Cuisine American

Servings servings