Slow Cooker Chicken with Rice Pork Chops
This recipe easy Slow Cooker pork chop recipe sent in by Bonnie was her grandmother’s recipe. Barbara wrote in the email about the recipe, “. . .My grandmother taught me (this recipe) years ago before she passed when I was a young mom a tight budget. She called it ‘Chicken-licking Good Pork Chops’ and this recipe is now part of our fall/winter rotation of meals. . .”
I love that this simple pork chop recipe was Bonnie’s grandma’s recipe and that she passed it along to her. Some of my favorite recipes have come from my Grandma, too. This recipe is so easy, the ingredients are simple and it really was “Chicken-licking good!” My kids and my husband raved about this easy pork chop recipe, which we ended up serving over a bed of white rice.
1 package of boneless pork chops, about 2-3 pounds
1/2 cup flour
1 tsp garlic powder
salt/pepper to taste
2 Tablespoons cooking oil
1 can of Campbell’s condensed chicken with rice soup
If you want more “gravy” when you serve it – I would add two cans of soup.
Optional: Sliced carrots
HOW TO PREPARE
1.) Mix flour, garlic powder, salt and pepper and spread it out on a plate.
2.) Dredge pork chops in the mixture, coating both sides
3.) Head cooking oil in a skillet over medium heat. Once hot, cook floured pork chops on both sides just long enough to brown, but not enough to cook through.
4.) Place pork chops in the bottom of the slow cooker, evenly spaced out. Pour the can of Campbell’s condensed chicken with rice soup over the top. If you have sliced carrots or baby carrots, toss in at this time.
5.) Put the lid on the slow cooker and cook on high for 3 to 4 hours or cook on low for 5 to 6 hours.
6.) Serve pork chops over hot rice or even mashed potatoes. Pairs nicely with a green salad and crusty bread.
This recipe was sent in by Bonnie W. as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card! Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.
(This recipe is adapted from a recipe from Oh My Veggies!)
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