A creamy, cozy rustic soup- this Slow Cooker Copy Cat Olive Garden Zuppa Toscana is the best way to soothe anything that ails you. Loaded with spicy Italian sausage, tender potato slices, and kale, it’s a full meal for the whole family when served with a slice of hearty bread.
Take all the work out of your favorite potatoes. Add in some ground beef, extra seasonings, and copious amounts of cheese? And these Slow Cooker Beef & Potatoes Au Gratin are a hearty meal the whole family will love.
A rich broth is filled with barbecue chicken flavor and chock full of yummy ‘toppings’, like sweet corn, red onion, rotisserie chicken, mozzarella cheese, and cilantro leaves. This slow cooker Barbecue Chicken Pizza Soup is a yummy, innovative hybrid dish.
A hearty meal that cooks right in your crockpot, this Chili Cheese Dog Chili takes a classic chili and stirs in the much beloved ball park hot dog flavors right in. Every bite tastes just like the iconic hot dog making it a meal that has the whole family counting down the hours until supper time.
A thick and creamy potato soup cooked in the crockpot that’s loaded with sautéed mushrooms and melted Swiss cheese, and served hot with crispy bacon crumbled on top. Our mushroom & swiss loaded potato soup is the upgraded version that’s perfect cold weather comfort food.
Caramel and smooth milk chocolate combine in the bowl of your slow cooker to create a rich creamy hot chocolate base that’s sure to thaw any freeze. Finished off with a dollop of fresh whipped cream, a drizzle of caramel, and a pinch of sea salt to really make that flavor ‘pop’- this salted caramel crock pot hot chocolate is a cozy drink to sink into a chair with and just savor every single sip.
A sweet sauce with a little bit of a kick bathes these Crockpot Honey Buffalo Meatballs in delectable yumminess. Served as is, these make a hearty appetizer fit for any gathering or Game Day. Ladled over a bowl of white rice, it makes a hearty savory supper.
As the household ‘chef’, or primary cooker of main meals, you’d usually think you have a general idea of everyone’s palates and tastes and going on that info alone.
You’d think you’d have a pretty good idea of what recipes will be a hit or a miss. But even with all that information handy, most pork chop recipes have always been more of a miss than a hit for me in the dinner dept.
There’s never been anything particular to lay the finger on, just more of nothing being a show-stopper. And apparently that’s the bar I’ve set.
I am so glad now though that I hadn’t given up completely on finding a successful recipe, especially with my husband! After all, the hubs is my pickiest eater. Finally with these crockpot smothered pork chops, we have a winner!
While smothered may not typically be something I’d enjoy hearing, when it comes to these pork chops, it is essential.
Slow cooked, all day long, in their rich, onion-based gravy they’re fall-apart tender and every bite is dee-vine. Topped with a generous bit of crisp, crumbled bacon and parsley? Ohhhhh, yes.
We serve our crockpot smothered pork chops over a bed of fluffy mashed potatoes so we can truly appreciate every single bit of gravy, even after the chops are gone.
If you’ve tried this CROCKPOT SMOTHERED PORK CHOPS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crockpot Smothered Pork Chops
- 5 strips of bacon cut into small pieces
- 2 onions thinly sliced
- 4 tsp brown sugar divided
- 4 garlic coves minced
- 1 tsp dried thyme
- salt and pepper to taste
- 3 cups chicken broth
- 1/4 cup soy sauce
- 2 tbsp cornstarch + 2 tbsp water
- 2 bay leaves
- 6 pork chops quality cuts
- 1 tbsp apple cider vinegar
- fresh parsley for garnish
- In a large skillet or sauce pan, over medium heat, cook the bacon until crisp.
- Place the cooked bacon on paper towels to soak up the excess grease, leaving bacon fat in pan.
- Discard all but about 2 tbsp of the remaining bacon fat and add in the onions, 2 tsp of the brown sugar, garlic, thyme, and salt. Cook, stirring often until the onions have softened and have begun to caramelize, about 15 minutes.
- Add in 1 cup of the chicken broth, scraping the bottom of the pan to remove any stuck on browned bits. You want those!
- Place the mixture in crock pot and add on the remaining 2 cups of chicken broth.
- Add in the remaining 2 tsp brown sugar, soy sauce, and bay leaves. Stir to combine
- Season the pork chops liberally with salt and pepper and add them into the crock pot, pushing them down into the juices.
- Cover and cook on low for 6-7 hours or high for 4-5 hours. When there’s only an hour or so left, stir in the cornstarch and water mixture to the gravy.
- Place pork chops on a serving plate and cover with foil.
- Remove the bay leaves from the gravy and transfer the ‘gravy’ to a bowl to ‘rest’ for 5 minutes. Scrape off as much fat from the surface as possible.
- Stir in the vinegar and add any additional salt and pepper, if needed.
- Serve the finished pork chops over a bed of mashed potatoes, or even cooked rice. Ladle a generous helping of onion gravy over the top of the pork chops and top with bacon and parsley before serving.
The tenderest, juiciest seasoned pot roast ever is cooked in the crockpot before being piled high on crusty baguettes with melted provolone cheese. Served with their own yummy au jus, these Crockpot French Dip Sandwiches are dippable perfection you just can’t get enough of.
If you grew up in the South, chances are you’ve eaten a variation of chicken & dumplings a few times in your life. We’ve taken Grandma’s recipe and given it a few modern adjustments, making it a quick and easy dinner for any occasion. Set it, forget it, and let your machine do all the work– come supper time, tuck into a cozy bowl of Slow Cooker Chicken & Dumplings.
Chicken & Dumplings. There’s something so Southern sounding about it. Just it’s name, aside from the fact that it is of course a Southern staple.
For years though, the hubs and I only had it when we’d visit a restaurant. Namely, Cracker Barrel who specializes in Southern style fare.
This recipe takes all that old-fashioned taste, all that classic dumpling texture, and wraps it up nice and warm in an easy slow cooked package.
You guys know all about my love affair with soups.
The sons don’t think anything broth-based should be considered a ‘meal’ for a guy, and the hubs likes soup but really only in winter and only if it’s hearty with plenty of toppings, and served with a salad and a hunk of bread.
All my guys are meat and potatoes kinda people. And I get that, and appreciate it when they suffer in silence for me.
Wanna know how I know Slow Cooker Chicken & Dumplings got it going on? Not. one. single. complaint.
And everyone came back for seconds.
The hubs liked it SO much that he insisted we have it twice in one week, and then acted like a kid at Christmas when he came home one night the next week from work to find out I was making it for him again.
Let the slow cooker do all the work, and you just sit back and soak it all in.
We’ve even found a perfect dumpling shortcut, keeping the whole thing as simple as can be from start to finish.
Refrigerated biscuits, cut into small pieces, plump up and cook in the soup creating yummy, fool-proof dumplings.
Slow Cooker Chicken & Dumplings
- small white onion; diced
- 2-3 stalked celery thinly sliced
- 2 cans cream of chicken soup
- 3 chicken breasts
- 2 tubes refrigerated biscuits not butter flavored or flaky layered, 10 oz each
- 4 cups chicken broth
- 1 heaping tbsp garlic powder
- 1 tbsp parsley
- 1/4 tsp poultry seasoning
- 1 cup half and half
- 1 tbsp corn starch
- 1 tbsp water
- salt & pepper to taste
- In a skillet over medium high heat, saute the onion and celery in a little bit of olive oil until tender, and then transfer them to the slow cooker.
- Lay your chicken breasts over top the cooked veggies and then season them with salt and pepper.
- Place the soup, chicken broth, half & half, and the additional seasonings in the slow cooker. Give the liquids a gentle stir to combine.
- Cover and cook on low heat for 6-8 hours or on high heat for 4-6 hours. An hour before it's done cooking, mix the cornstarch and water together in a small bowl until smooth. Add the mixture. Cut each of the biscuits into 4-6 small pieces and add them into the slow cooker as well. At this point give everything a stir and return the lid to the pot to cook for the remaining hour.
- When the soup's done cooking, you can either break up the chicken in the slow cooker with a spatula or remove the breasts and shred the chicken and then return the shredded chicken to the soup.
Pictures Updated 9/15/2017