Slow Cooker Pork Chops Rice (Printer-Friendly)
Hearty slow-cooked pork chops with creamy mushroom soup, rice, and cheddar cheese for a comforting dinner.
# What You'll Need:
→ Pork
01 -
4 boneless pork chops
→ Liquids
02 -
2 cups chicken broth
03 -
1 cup water
04 -
1 cup water (additional, for rice)
→ Condiments and Seasonings
05 -
10.5-ounce can cream of mushroom soup
06 -
1 teaspoon garlic powder
07 -
1 teaspoon dried onion flakes
08 -
1 teaspoon salt
09 -
1 teaspoon black pepper
→ Dairy
10 -
1 stick butter, cubed (approx. 8 tablespoons)
11 -
1 to 1 ½ cups shredded cheddar cheese
→ Grains
12 -
2 cups Minute Rice
# Steps to Follow:
01 -
Spray the slow cooker with non-stick cooking spray to ease cleanup.
02 -
Place the boneless pork chops evenly in the slow cooker.
03 -
Spoon the cream of mushroom soup over the pork chops. Sprinkle garlic powder, dried onion flakes, salt, and black pepper on top. Pour the chicken broth and 1 cup of water evenly over all ingredients. Scatter the cubed butter over the mixture.
04 -
Cover with the lid and cook on low heat for seven hours to achieve tender, shreddable pork.
05 -
After cooking, remove the lid and shred the pork chops inside the slow cooker using two forks.
06 -
Add the Minute Rice and one more cup of water. Stir gently to ensure the rice is fully submerged in the liquid. Replace the lid.
07 -
Increase the slow cooker to high heat and cook for 45 minutes to one hour, or until the rice is tender. If the rice appears dry, add ¼ cup of water and cook an additional 15 minutes.
08 -
Remove the lid, stir in the shredded cheddar cheese until melted and combined. Serve warm.
# Extra Suggestions:
01 -
Check pork doneness with a digital thermometer; safe internal temperature is 145°F placed in the thickest part of the chop.
02 -
Using slow cooker non-stick spray helps reduce cleanup time.
03 -
Leftovers can be refrigerated in airtight containers and reheated for future meals.