Slow Cooker Mushroom Pork Chops & Rice
Tender pork and creamy rice in a creamy mushroom sauce topped with cheese. Simple to make and delicious to eat.
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.