We received a crockpot as a wedding gift, and I have to say, along with tongs, it's probably the most utilitzed item in my kitchen. My favorite crockpot recipe is barbeque chicken, and John's fave is pork chops, which he officially named "MmmBop Pork Chops" last Saturday morning. I asked him to tell me word that started with "p" or rhymed with chops, and "MmmBop" is what he gave me. I suppose it's better than Mushy Pork Chops, which is what I wanted to name them.
MmmBop Pork Chops
My mom gets credit for the pork chop recipe idea. Thanks, Mom! Makes 4 servings.
Photo courtesy of ratemymusic.com
- 4 boneless pork chops
- 2 cans cream of mushroom or cream of onion soup
- ½ can water
- 1 box boil-in-a-bag rice (I use Success Whole Grain Brown Rice, 1 box = 3 bags of rice)
- Mix soup and water in crockpot.
- Add pork chops.
- Cover and cook 3 to 4 hours on high or 6 to 8 hours on low. Stir occasionally towards the end of cooking to break pork chops into pieces.
- Boil 2 bags rice, according to instructions.
- Serve pork chops over rice.
I got the original idea from allrecipes.com, but I changed the serving size and left out brown sugar for my recipe below, which serves 4.
Photo courtesy of GodivaGirl at allrecipes.com
- 3 skinless, boneless chicken breast halves
- 1/2 bottle barbeque sauce (I use Head Country)
- 1/4 cup low-fat Italian salad dressing
- 1 tablespoon Worcestershire sauce
- 4 Russet potatoes
- Mix the barbeque sauce, Italian salad dressing, and Worcestershire sauce together in crock pot.
- Add chicken.
- Cover and cook 3 to 4 hours on high or 6 to 8 hours on low. Stir occasionally to "shred" chicken during the last hour or two of cooking.
- Wash potatoes, pierce with a fork in several places, wrap in saran wrap, and cook 3-10 minutes in microwave until soft.
- Serve barbeque chicken on baked potato along with all your favorite fixin's.