When time is short, a little preplanning can really take a load off and make getting a home cooked dinner on the table totally possible even on the busiest most hectic days. One of the most used kitchen appliances I have is my crockpot. A whole lot more grilled cheese sandwiches or fast food would have been served up over the years if it wasn’t for my slow cooker. It especially gets a workout in the colder months cooking up soups, and meaty stews. All those hearty dishes that warm your belly, where meat is braised in the slow cooker until it is tender and delicious.
This hearty meal is perfect any time of the year. What’s not to love? It’s loaded with tender bites of pork, in a creamy mushroom sauce, and cheesy rice. It only takes a few short minutes to get everything into the slow cooker. When you get home sit in the rice and add cheese and you have a complete meal all ready to go. It doesn’t get much easier than this!!!
Round out this meal with a Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons and you have a delicious filling meal the whole family will enjoy.
Cut pork tenderloin into 1 to 1½ inch thick slices. Trim off any excess visible fat if there is any. Pork tenderloin is typically a very lean and tender cut of meat. Stock up when it goes on sale!
Place pork slices in the bottom of your slow cooker.
In a mixing bowl combine, the chicken broth and enough water to make 3 cups of liquid.
Stir in the cream of mushroom soup and all the spices; garlic powder, onion flakes, mushroom seasoning, salt and pepper.
SUBSTITUTIONS: If you don’t like mushrooms, you could use your favorite cream based soup instead of the cream of mushroom soup. You can also omit the sliced mushrooms if you aren’t a fan.
I get a lot of questions about Mushroom seasoning. I pick it up at my local Trader Joe’s. If you have trouble finding it you can leave it out and this dish will still taste phenomenal, but the mushroom seasoning adds more mushroomy, earthy, umami goodness to this dish. If you are a lover of mushrooms like we are, add it in, if not you can most certainly leave it out.
Stir until any big lumps are gone. Stir in the can of sliced mushrooms. I didn’t bother draining the liquid from the can.
Pour gravy mixture over the sliced pork tenderloin in the slow cooker.
Drop the cubed butter on top.
Cover slow cooker and cook for 7 hours on low.
Remove the pork from the slow cooker and use two forks to shred pork. Set shredded pork aside.
Add 1 cup of boiling water.
Add 2 cups white rice to the slow cooker.
Return the shredded pork back to the slow cooker.
Stir to combine everything together. Cover slow cooker and increase heat to high setting.
Cook for another 45 to 60 minutes until rice has absorbed the liquid in the slow cooker and the rice is cooked through and soft.
Remove lid and stir in the shredded cheese to combine.
Cover and cook for another 5-10 minutes or until the cheese is melted. Dig in and ENJOY!!!
This slow cooker meal was absolutely fantastic! It was packed with fantastic flavor and had the texture of a creamy risotto but without all the stirring and work. This received two thumbs up from my teenager, he loved this meal! This easy meal will be showing up on the table for dinner often.
Slow Cooker Mushroom Pork Chops & Rice
Ingredients
- 1½ lbs pork tenderloin, cut into 1 to 1½ inch thick slices
- 14½ oz chicken broth
- 1 cup water, plus more
- 10½ oz cream of mushroom soup
- 6½ oz sliced mushrooms
- 1 tsp garlic powder
- 1 tsp dried onion flakes
- 1 tsp powdered mushroom seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 stick butter, cubed
- 2 cups long grain white rice
- 1 cup boiling water
- 2 cups cheddar cheese, shredded
Instructions
- Cut pork tenderloin into 1 to 1½ inch thick slices. Remove any excess visible fat if there is any.
- In a mixing bowl combine, chicken broth and enough water to make 3 cups of liquid.
- Stir in cream of mushroom soup and spices; garlic powder, onion flakes, mushroom seasoning, salt and pepper.
- Stir until lumps are gone.
- Stir in sliced mushrooms.
- Pour over pork tenderloin in the slow cooker.
- Drop cubed butter on top.
- Cover and cook for 7 hours on low.
- Remove pork from slow cooker and use two forks to shred pork. Set aside.
- Add 1 cup of boiling water and 2 cups white rice to the slow cooker.
- Return pork to the slow cooker.
- Stir to combine everything together. Cover and increase heat to high.
- Cook for another 45 to 60 minutes until rice is cooked through and soft.
- Remove lid and stir in the shredded cheese.
- Cover and cook for another 5-10 minutes or until the cheese is melted.
A big shout out to Julie at backtomysouthernroots.com for the inspiration for this delicious recipe. Not only is is very easy to make, this is one of those lazy recipes where the slow cooker really does all the work for you.
Did You Make This?
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Romans 8:28
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