Archive for the ‘Pork – Slow Cooker’ Category
Sausage, Peppers, and Onion (Slow Cooker)
This is my twist on the classic Sausage, Peppers, and Onions dish prepared in a skillet on the stove. Simply slow cook and it is delicious! I added a can of whole tomatoes, chopped, with the tomato juice for the liquid. You need a large slow cooker to make this as listed.
Ingredients
- 900 grams sausage, see Step 1, (2 lbs)
- 2 red bell peppers, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 1 can whole peeled tomatoes, chopped plus juice (this is about 2 1/2 cups)
Instructions
- For the sausage, I use what is sold as 'sausage scraps' which are the cut offs from larger sausages to make a uniform weight, this is what they come like in the package, already cut. The large pieces are very much like kielbasa or a good summer sausage. As you can see the colors and sizes are different, based on the meat used, as well as the seasoning. Some have black pepper, chilis, garlic, basil, etc. These come in 100 gram (about 1/4 lb) packages. For this I used 9 packages. If you are using kielbasa or a sausage of your choice, just slice it up to bite size pieces.
- Place the sausage in your slow cooker.
- Dice the peppers and onion, and add those to the slow cooker. (I state 2 red bell peppers as ours here are much smaller than the green and yellow ones.)
- Mix everything together.
- Pour the juice from the can of tomatoes into the slow cooker, then chop up the tomatoes and add them to the slow cooker, and give another stir to mix everything again. Place the lid on the cooker and set to High setting and cook for 5 hours.
- Finished. And you can see, the sausage will swell up a bit during cooking.
- Serve with rice on the side for a nice meal.
Notes
I cannot really price this per serving yet. The sausage I used and in the photos here were free when you bought a package of bacon. I will say Fair cost per serving now until I can track down the regular kielbasa.
My creation, Lee Thayer.
Thailand.
Thailand.
Pork Loin (Slow Cooker)
This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Ingredients
- 6 slices pork loin, thick cut
- 1 medium onion, diced
- 3 cloves garlic, smashed and minced
- 1 palmful fresh dill, chopped
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 2 cups chicken gravy
Instructions
- I am going to use use fresh onion, garlic, and dill, and no added salt.
- Tesco has excellent pork loin, can get 3-4 thick slices from each piece. Here is the 6 pieces I am going to use for this recipe.
- Place the diced onion in the bottom of your slow cooker. Place a layer of pork loin, then sprinkle with half the pepper, parsley, garlic, and dill. Place another layer of pork loin and sprinkle the remaining pepper, parsley, garlic, and dill.
- Prepare your chicken gravy, I use Lobo brand (Thai product which is very good), let the gravy cool for a few minutes, then pour over the pork loin, do worry if the dill sort of floats away in places, it is all cooked together.
- Set the cooker to Low setting for 6 to 8 hours, cover and cook for 6 hours without removing the cover, then check the tenderness. Time is variable with thickness of the slices. for thin, less than 1 inch check at 6 hours, for 1 inch check at 7 hours, for 1 1/2 inch check at 7 and you may need to cook another hour. If not tender, cook for another hour and check again. Once tender, if not serving right away, just switch the cooker to Warm setting.
- Serve with mashed potatoes, rice, or pasta, and spoon the gravy over everything, add a vegetable for a side and you have a complete meal. Enjoy.
Notes
Pork loin in Tesco will cost about 170 Baht/1 1/2 kilos, for 6 servings, this is about 90 cents per serving.
My own creation based on another recipe to use fresh ingredients and pork loin instead of costlier pork chops. Lee Thayer.
Thailand.
Thailand.
Pork Ribs & Sauerkraut (Slow Cooker)
This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Ingredients
- 1 1/2 - 2 kilos pork ribs, or pork belly
- 2 jars sauerkraut, with juice
- caraway seeds, as desired
- hot mashed potatoes, for serving
- vegetable, of your choice, for serving
Instructions
- Cut the ribs between each bone, or if using pork belly, cut that into 1 inch pieces. Place the pork in your slow cooker.
- Add the sauerkraut with the juice to the slow cooker and sprinkle with caraway seeds as desired.
- Cover and cook on Low setting for 6 hours, or 4 hours on High setting.
- When done, switch to Warm setting and prepare your mashed potatoes and a vegetable of your choice.
- Serve.
Notes
I will price this when I locate some sauerkraut 🙂 I will say Fair cost for now.
Provided by friend, Kurt Hammerschmidt.
Thailand.
Thailand.
Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
I have been looking for a good red beans and rice recipe, I made this on 2 Mar 2018 and it is delicious! I am very impressed with this dish. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams dry red beans, soaked overnight, (1/2 lb)
- 4-6 cups water
- 4 cups chicken stock, fresh or from powder
- 500 grams smoked sausage, sliced 1/2 to 3/4 inch thick slices, (1 lb)
- 2 cups ham, diced
- 2 tablespoons butter
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, chopped
- 1 fresh Jalapeno pepper, chopped, optional
- 8 cloves garlic, smashed and minced
- 2 bay leaves
- 1 teaspoon Creole seasoning, OR make from a shortcut, divided
- black pepper, to taste
- cooked rice, for serving
Instructions
- Heat the butter in a non stick pan, when melted and hot, add the onion, garlic, bell pepper, celery, and jalapeno pepper (if using) and cook and stir for a few minutes, you are not trying to brown them, just heating them all through, remove from heat and pour it all, butter and all, into your slow cooker, there, you just made a mirepoix 🙂
- Drain and rinse the beans, add to the slow cooker, then add diced ham, sliced sausage, bay leaves, 1/2 teaspoon of Creole seasoning.
- Here I added the mirepoix after I added beans, ham, and sausage. The order in which you add it does not matter at all.
- Add the stock and 4 cups of water, add more water as needed to make sure everything is covered by the liquid, also take into account the beans will expand some during cooking so do not overfill the slow cooker. Stir to mix everything together.
- Cover and set to Low setting and cook for 8 to 10 hours for the consistency of beans you prefer.
- Remove the bay leaves, stir in the remaining Creole seasoning, serve over cooked rice.
Notes
I will say Low cost for now based on 8 servings and using homemade sausage (which I will be doing). I did buy some ham to dice up just for this but forgot the price. I will price this when I get accurate numbers.
Shortcut: Creole Seasoning Mix.
Variants: 1. Use a ham hock in place of the diced ham. 2. Sausage can be Andouille, smoked sausage, kielbasa, or any sausage you prefer. 3. For creamier beans, tilt the lid on the slow cooker for the last 1-2 hours. 3. Use Cajun seasoning instead of Creole, they are nearly the same.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
Crockpot Sausage & Green Beans
Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
Ingredients
- 500 grams fresh long beans, cut into 1 to 1 1/2 inch pieces
- 3/4 cup vegetable stock
- 500 grams smoked sausage, cut into 1/2 inch slices
- 6 potatoes, quartered, 8 if really small
Instructions
- Layer the ingredients in the slow cooker starting with the potatoes.
- Then add the long beans.
- Then add the sausage. Pour the broth over the top. For this dish, I used 240 grams of Italian sausage.
- And another 270 grams of Vietnamese sausage, it is just a recipe, not set in stone, feel free to use sausage of your choice.
- Cover and cook on Low setting for 6 to 8 hours. Do not remove the cover before 6 hours. When the potatoes are fork tender, you can serve after that or switch to Warm to serve later. Add salt and pepper to taste before serving.
- Served with fresh baked bread on the side, perfect meal.
Notes
Going with my purchase of Cumberland sausage at 178 Baht. For 4 servings, this is about $1.31 per serving.
Variants 1. Use other types of sausage, Cumberland would be a good choice, Italian, Bangers, even Vietnamese sausage would be good in this. 2. Use pork or chicken stock in place of the vegetable stock.
Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.
United States.
Slow Cooker Pork & Noodles II
Five ingredient recipe, and this not only sounds good and easy, it is! I made this on 8 Feb 2018 and it is great comfort chow. This is a basic slow cooker and stove top recipe.
Ingredients
- 500-1000 grams pork loin, depends on how meaty you want this, (1-2 lbs)
- 3 2/3 cups chicken broth, fresh or from powder
- 500 grams dry egg noodles, or pasta of your choice, (1 lb)
- salt and pepper, to taste
Instructions
- Rub or mist your slow cooker with olive oil to make clean up easier. Not required but is handy.
- Sprinkle the loin well with salt and pepper, be generous. Place the loin in the slow cooker, add 1/2 cup of water and cook on Low setting for 6 to 8 hours, or High setting for 3 to 4 hours. This is two pieces of loin, 1 kilo, I also use these and cut in half for boneless pork chops 🙂
- Check tenderness at 6 and 3 hours respectively, if the pork shreds easily with a fork, it is done. When done, shred with two forks right in the slow cooker, nothing to fine, just good bite sized pieces.
- 20 minutes before you want to serve, place a pot on the stove and add the broth and heat to boiling then add the noodles and cook until just tender. The stock should be mostly absorbed. If there is still liquid, go ahead and drain some of that off.
- Use a slotted spoon and remove the pork from the slow cooker and add to the noodles.
- Stir to combine well. If the pork is not hot enough, heat the pot on very low heat for a few minutes, add a tablespoon or so of liquid from the slow cooker to prevent sticking, this is not a soupy dish. Taste and season as needed with salt and pepper.
- Serve with a salad for a complete meal.
Notes
Going with 1 kilo of pork loin, cost would be 115 Baht, for 6 servings, this is about 56 cents per serving.
Variants: 1. Add cooked cabbage or sauerkraut, add sliced mushrooms. 2. Stir in a cup of chicken gravy (which sounds awesome!).
Adapted from an internet recipe.
Variant 1 provided by good friend, Sheila Olson.
United States.
United States.
Drunk Monkey Garlic & Mushroom Pork Chops
This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 pork chops, thick cut
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1-2 handfuls fresh mushrooms, chopped or sliced
- 1/4 cup red wine
- 3 cloves garlic, smashed and minced
Instructions
- You can use standard bone in or boneless pork chops for this. I used 4 thick cut (1 1/2 to 2 inches thick, 350 to 430 grams each) boneless loin chops, read Variant 1 listed below in the Recipe Notes if you want to use these.
- Place the pork chops in your slow cooker, top the chops with the mushrooms and garlic.
- Mix together the wine and soup, pour over the chops. (This photo is from about an hour into cooking.)
- Cover and cook on Low setting for 6 to 8 hours. Check for tenderness at 6 hours, if tender they are ready to be served, if not tender to your liking, continue cooking and keep checking every hour. Serve with mashed potatoes and a vegetable for a complete meal.
Notes
For the pork chops I used the thick cut loin chops, 4 of them were 200 Baht. For 4 servings, this is about $1.47 per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variant:Â 1. Use thick cut boneless loin chops or any chops thicker than 1 inch, if you want to use these, first, pound each chop with a needle tenderizer, two, you may need to extend the cooking time for tender chops but you do risk drying them out as well, so keep checking tenderness from 6 hours on. 2. Use mushrooms you like or have available. I used Buna (brown) Shimeji, but other good choices would be White Shimeji, Shiitake, white or brown button, or even King Oyster. Regular oyster and wood ear mushrooms probably not a good idea.
Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.
United States.
Crockpot Sausage & Pepper Dinner
This is really good. This is truly a dump and go meal. I made this on 2 Dec 2017, easy, and most important, tasty!
Ingredients
- 3 medium potatoes, sliced 1/4 inch thick
- 1 yellow summer squash, sliced
- 2-3 bell peppers, chopped large
- 500 grams smoked sausage, sliced 1/2 inch thick
- 10-15 cloves garlic, smashed and peeled
- 1 cup chicken stock, fresh or from powder
Instructions
- Layer the potatoes on the bottom first.
- Then add the sausage. I used Cumberland sausage for this.
- Then the garlic. If using yellow squash (I did not), then layer that on top of the garlic.
- Then add the chopped bell peppers, I used 1 red, 1 green, and 1 yellow. Pour the stock over the top.
- Cover and cook on Low setting for 5 to 7 hours, do not open the cover until the 5 hour mark, if the potatoes are fork tender, it is ready to be served or just set to Warm setting until ready. Salt and pepper to taste just before serving. This was perfect at the 5 hour mark using 1/4 inch thick potatoes.
Notes
I used 500 grams of Cumberland sausage that cost 178 Baht. For 6 servings, this is about 88 cents per serving.
Variants: 1. Use chopped chicken, turkey, Cumberland sausage, or shrimp, or a combination. 2. Use pork stock in place of chicken stock.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
Slow Cooker Shrimp & Sausage Dinner
Shrimp and sausage cooked in a slow cooker, count me in! Any type of shrimp can be used, peeled, unpeeled, head on or off, frozen, or even cooked shrimp. The steps are different for each way so the first time you make this, take note of the times for use again. And from the author of this recipe regarding the shrimp "Pink is the key. Grey isn't cooked, white is over cooked."
Equipment
- Slow Cooker
Ingredients
- 500 grams shrimp, fresh, frozen, or cooked, (1 lb)
- 500 grams smoked sausage links, (1 lb)
- 6-8 small red potatoes
- 2-3 ears corn, break each in half
- 1 lemon, sliced thin, or use a lime
- ½ cup chicken stock, fresh or from powder
Instructions
- Lightly butter the slow cooker pot. Add the corn and potatoes. Add the sausage on top.
Using Frozen Shrimp
- Add the shrimp on top of the sausage, place some lemon slices on the shrimp, pour in the chicken stock. Cover and cook on Low setting until the potatoes are fork tender and the shrimp are pink. Serve.
Using Fresh Shrimp
- Fresh shrimp can be peeled, deviened, tail attached or removed, or can be unpeeled with heads attached or removed. Peeled cooks faster than unpeeled. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 1 hour before you want to serve and some lemon slices, so when the potatoes are almost but not quite fork tender, add the shrimp and lemon slices and cook until the shrimp are pink. Serve.
Using Cooked Shrimp
- You can use shrimp you already boiled and are pink. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 20-30 minutes before you want to serve and some lemon slices, so when the potatoes are just about fork tender, add the shrimp and lemon slices and cook until the shrimp warmed through. Serve.
Notes
I will price this when I get smoked sausage. For now I will say fair cost but sounds delicious!
3-Ingredient Crockpot Ranch Pork Chops II
This is a quick to put together meal. I will use pork loin when I make this, thick cut as well, that should work equally as well as chops. Several shortcuts to use as well. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 pork chops, thick cut, or loin chops
- 2-3 tablespoons dry ranch dressing mix, OR make from a shortcut
- 1 can condensed cream of chicken soup, OR make from a shortcut
Instructions
- Lightly butter the slow cooker insert. Place chops in the slow cooker, sprinkle chops with the ranch dressing mix,
- Pour the condensed soup over the top. You can use either cream of chicken or cream of mushroom soup.
- Cover and cook on low for 6 to 8 hours. Do not remove the lid before 6 hours, check for tenderness, if tender, serve, if not continue cooking until 7 or 8 hours.
- Serve with mashed potatoes or pasta and gravy from the slow cooker and a vegetable for a complete meal.
Notes
Low cost.
Shortcuts: Ranch Dressing Mix, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
