If you are looking for some delicious comfort food that is super easy to throw together, you are gonna love this Easy Crock Pot Creamy Pork and Rice recipe!
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Aunt Lou here.
So you know we love our Easy Crock Pot Creamy Chicken and Rice and recently updated the recipe to make it even easier to be successful. I couldn’t help but give it a try with pork, and I’m glad I did! Yummy!
Easy Crock Pot Creamy Pork and Rice
Note: Scroll to the bottom for the printable recipe.
Ingredients for Easy Crock Pot Creamy Pork and Rice
- 4 center cut pork chops
- 2 10 3/4 oz can cream of chicken soup
- 1 cup chicken broth
- 1/2 cup onion chopped
- 1 cup long grain rice uncooked (long cooking rice, not minute rice)
- salt and pepper to taste
How to Make Creamy Pork and Rice in a Crock Pot
- Place your pork chops in the bottom of your 6-quart crock pot (I used sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker)
- Mix together your remaining ingredients in a large bowl and pour over top of your pork chops
- Cover and cook on low for 4-6 hours, stirring well every hour or so
Crock Pot Creamy Pork and Rice Notes
- When I say stir it well during the cooking process, I mean stir it all around. Top to bottom, bottom to top…all around.
- Toward the end of cooking (the last hour or so), you will want to watch it very closely. I wasn’t sure how long exactly this would take with reworking the recipe, it took right at 3 and a half hours for mine. If I would have left it for another 30 minutes, I am sure it would have been mush instead of perfection. So, I cannot stress enough, watch it closely.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Crock Pot Creamy Pork and Rice Printable Recipe
Easy Crock Pot Creamy Pork and Rice
If you are looking for some delicious comfort food that is super easy to throw together, you are gonna love this Easy Crock Pot Creamy Pork and Rice recipe!
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Servings: 4 people
Ingredients
- 4 center cut pork chops
- 21.5 oz cream of chicken soup (2-10.75 oz cans)
- 1 cup chicken broth
- 1/2 cup onion chopped
- 1 cup long grain rice uncooked (long cooking rice, not minute rice)
- salt and pepper to taste
Instructions
- Place your pork chops in the bottom of your 6-quart crock pot (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker)
- Mix together your remaining ingredients in a large bowl and pour over top of your pork chops
- Cover and cook on low for 4-6 hours, stirring well every hour or so
Notes
- When I say stir it well during the cooking process, I mean stir it all around. Top to bottom, bottom to top…all around.
- Toward the end of cooking (the last hour or so), you will want to watch it very closely. I wasn’t sure how long exactly this would take with reworking the recipe, it took right at 3 and a half hours for mine. If I would have left it for another 30 minutes, I am sure it would have been mush instead of perfection. So, I cannot stress enough, watch it closely.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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I made recipe in the Instant Pot w a couple adjustments. I put pork chops on bottom, onions, rice and 3c water(I forgot to add the bouillon powder but still came out great. Had to add more salt and pepper at the end). Cooked on high 6 min. Natural release 10 min. Put on saute. Mixed 1/2c heavy whipping cream and 1/2c water w 3T cornstarch. (Was going to use 1c milk, but unknown to me, my kid drank all the milk.) Stirred into the rice and watched it come up to a slow boil, stirring often. Watch closely so it won’t scorch or stick to the pan. After it thickened added 1 1/2c shredded sharp cheddar cheese.
Why do the thighs need to be boneless? I take the skin off ,but am not very good at removing bones
For the Crock Pot Chicken and Rice recipe, you could use bone-in thighs. Make sure your chicken is completely thawed and watch closely the first time you make it in case it changes the cooking time a bit. Enjoy!
Aunt Lou