Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, May 27, 2015


1/2 lb sliced fresh mushrooms
1 can (14-oz) chop suey vegetables, drained
2 tbsp reduced-sodium soy sauce
2 tbsp chopped fresh ginger
1/8 tsp crushed red pepper flakes
1 packet (3-oz) Ramen chicken noodle soup
5 cups water
1 lb thick bone-in pork chop
cooking spray

Spray the inside of a slow cooker (4-qt works best) with nonstick cooking spray.

Place the mushrooms, vegetables, soy sauce, ginger, red pepper flakes, seasoning packet from the soup and the water into the slow cooker; stir to mix together. Place pork chops into the cooker.

Place lid on cooker and cook on low for 8 hours or on high for 4 hours or until the meat is tender.

Remove chops from the cooker to a cutting board. Using two forks, break the meat into bite-size pieces; discard bones. Return the meat to the cooker.

Break the Ramen noodles into small pieces and stir into the cooker. Cook on low about 10 minutes more or until the noodles are tender.

Yield: 6 servings

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.