Slow Cooker Pork | Pork and Potatoes in Sour Cream and Chive Sauce

When you get home at the end of a long day, you want dinner to be on the table as quickly as possible, with this recipe the chops and potatoes are already done. So then all you need to do is finish the gravy, put some vegetables on and you’re ready to serve.

This dish makes it’s a tasty liquid which when thickened at the end of the cooking time, which makes a stunning gravy. The quality of the gravy is determined by whether or not you brown the chops and vegetables before slow cooking. For my money it’s worth the extra step and the extra pan to clean! (If you are not browning the chops, skip the 'coat in flour' and brown the vegetables steps, make stock with cubes/powder and boiling water. Add a tablespoon of Worchestershire sauce for a flavour boost.)

A perfect meal for busy families and also as a ‘company’s coming’ mid-week dinner. Let the slow cooker to do the hard work and you can sit back and enjoy the compliments.  

Pork and Potatoes in Sour Cream and Chive Sauce 

Cook on low for 7-9 hours
Serves 6-8

6- 8 pork chops (so they fit in your slow cooker in one layer)

¼ flour (to lightly coat chops)

Butter, oil, as you prefer to sauté vegetables

1 onion finely sliced

1 clove of garlic crushed

3-4 potatoes, peeled, cubed (quantity to match number of servings required)

2 cups hot chicken stock

1 cup sour cream (I use a 250ml tub of lite sour cream)

2 Tblsp flour

1-2 Tblsp fresh chopped chives

·         Turn slow cooker onto low to start it warming up.

·         Add the first measure of flour to a plate.  Coat each chop lightly in the flour, stack on the side of the plate and set aside for a moment.

·         Heat a small quantity of butter or oil in a large pan on the stove.

·         Add onions, garlic and potato cubes and stir fry until tender and lightly coloured.

·         Add vegetables to slow cooker, cover, return pan to heat and add pork chops to brown lightly.

·         Add the layer of lightly browned chops to slow cooker and return pan to heat, add chicken stock and heat until boiling.

·         While heating stir chicken stock, pick up as much of the pan flavors as possible, breaking up any flour lumps. You want as smoother a liquid as possible!

·         Pour hot stock over pork and potato layer, season to taste, cover and cook on low for 7-9 hours.

·         To make the sour cream sauce, turn the slow cooker to high.

·         Remove just the chops to warm serving dish, cover and keep warm.

·         In a small mixing bowl combine the sour cream and flour, once combined, add to slow cooker, stir thoroughly and gently to combine. Cover and cook sauce on high for 20-30 minutes.

·         By the time you cook your side dish vegetables, (and if it’s a special occasion warm some garlic bread – the oven’s on already, keeping the chops hot!) the sauce will be ready.

To serve, add the chops, spoon over sauce, sprinkle with fresh chopped chives, (maybe a light sprinkle of paprika to add some colour) add your side dishes and get ready for a stack of cleaned plates and a round of compliments - enjoy!

Previous Post: Slow Cooker Roast Lamb | Leg of Lamb Slow Cooker Recipe

 

Slow Cooker Roast Lamb | Leg of Lamb Slow Cooker Recipe

I had my busy Saturday morning all planned. Straight after breakfast the next thing I needed to do was get the roast lamb on.  When I took it out of the freezer on Friday morning, I was already imaging sitting down to dinner on Saturday night... slow cooker roast lamb, oven baked roast veggies, broccoli, peas and gravy - and a nice glass of red.  Oh, I can't wait!

I grabbed my breakfast and sat down at my computer, came to my site and searched my lamb recipes for my roast recipe and I couldn't find it!  I've been holding out on you, apparently!  I couldn't believe I hadn't posted this recipe - it has to be one of the simplest, tastiest, best slow cooker recipes I've come up with!  So here it is, this is the best roast lamb recipe I've been making for the last 20 odd years!  Enjoy!

Basically it is a rub mix that you apply to the roast before you put it in the slow cooker - too easy!

Slow Cooker Roast Lamb | Leg of Lamb Slow Cooker Recipe

1.2 to 1.5kg leg of lamb (when choosing a roast, remember the size/shape of your slow cooker!)

1 Tblsp tomato paste
2 Tblsp red wine (optional, just use water if you prefer)
water as required (see method)

2 Tblsp tomato paste
1 Tblsp Worcester Sauce
1 Tblsp Italian Herbs
1 Tblsp Garlic granules or 2 fresh cloves, crushed
freshly ground pepper to taste (I like pepper, so 40 grinds)

• In the slow cooker base, add the first measure of tomato paste and the wine, stir to combine, add enough water that the liquid just covers the base.
• In a small bowl (cereal size is ideal) mix the remaining herbs and sauces and apply to the roast.  
• Application, lay roast on a plate. I usually try to apply roughly half for the top side and then pick it up at the skinny end and hold it up and paste the remaining rub on the thick end and the back of the roast, and pop in the slow cooker. I use the metal spoon I mixed it with to apply it.
• Lots of words make this look more complicated that it really is - it is very quick to assemble and apply.
• Cover and cook on low for 8 hours or on high for 4-5.

Serve hot with all the families favourite roast lamb trimmings, or serve cold, sliced thinly with salad, grainy breads and good quality tomato relish - which how our family enjoys roast lamb at Christmas.  Enjoy!

Previous Post: Slow Cooker Curry | Slow Cooker Sausage Recipes | Slow Cooker Recipes NZ

If you are a slow cooker lamb fan, you may also enjoy having a little look through these popular and delicious Slow Cooker Lamb Recipes | Most Popular Recipes - they're sure to be popular with the family.

Most popular recent post: Slow Cooker Beef Stew | Swiss Steak Style |Slow Cooker Recipes NZ

Slow Cooker Curry | Slow Cooker Sausage Recipes | Slow Cooker Recipes NZ

I discovered my supermarket has really good quality beef sausages (who knew!)  I was so surprised they don't swell up in the slow cooker or burst or do anything nasty in the pan when I'm browning them, so here's another recipe I invented on the fly this week when I felt like slow cooker curried sausages.

You know I don't normally brown anything, but these sausages seemed like they would look better on the plate if I browned them up a little before putting them in the slow cooker... so seeing as how I had the pan out, I browned the onions....well you'll see!  I just want you to know, if you've not come across my blog before, I don't normally brown anything in my recipes!

Slow Cooker Curry | Slow Cooker Sausage Recipes

Slow Cooker Sausage Recipes

2 onions, peeled and chopped into large dice
2 green apples, peeled and chopped into large dice
1 Tblsp Italian or mixed herbs
1 Tblsp garlic granules (or 2 cloves fresh crushed)
1 Tblsp curry powder
1/2 cup of sultanas
440g can red kidney beans, drained and rinsed
440g diced tomatoes (they had no juice)
2 Tblsp Bisto or Gravox (or plain flour)
2 tsp low sodium beef stock powder
1 to 1.5 cups of water (depends on how much juice in tomatoes)
8 low fat, low sodium beef sausages

• Turn slow cooker on to low to warm up.
• Add a little butter into a pan and brown the onions, add the apples once the onions are starting to change colour and just kind of stir fry to keep them from sticking - just looking for a bit of attractive colour on the onions.
• To the pan add the herbs, garlic, and curry powder and give it a good stir and let it start to heat through.
• Add the sultanas and beans.  (My tomatoes had nearly no juice, so I needed more water in next step.)
• Turn heat off but leave pan on stove.
• In a jug add the gravy mix and stock powder, and 1/2 cup of the water, mix vigorously until it's a smooth paste, add water to make the mix up to one cup and stir again until smooth, add to pan.
• Stir to combine and add sauce mix to slow cooker base.
• Don't wash pan, just add a dash of oil, return to heat and brown up the sausages.  Once browned nicely all over, add into a single layer on top of the sauce in the slow cooker, press them into the sauce.
• Cover and cook on low for 6 hours.

Previous Post: Slow Cooker Beef Stew | Swiss Steak Style |Slow Cooker Recipes NZ

Find more slow cooker recipes for Kiwis, Aussies (and other cooks who use metric measurements) here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!

Slow Cooker Beef Stew | Swiss Steak Style

You can use any budget cut of beef for this, shin beef (bone in, just remove bone before serving), flank steak, gravy beef - and if your budget runs to it, cross-cut blade steak is perfect. You need nice looking meat that you can cook and serve whole - think one portion per person.  So you need enough to make a layer of beef in the slow cooker and also enough to to make one piece or serving per person.  Whole servings of beef are great time savers - much less prep required!

Served with roasted potatoes or over pasta with carrot rings and your choice of steamed greens should get you rave reviews and a round of cleaned plates at the end of the meal!  If it's a special occasion you might even treat them to a slice or two of garlic bread each to help mop up the gravy.

If you want to stretch it a bit further, a can of sliced mushrooms in sauce near the end of the cooking time and serve with a dollop of sour cream topped with fresh chopped herbs. (If you know ahead of time that you need to stretch it, before you add the beef, add a layer of potato cut into small cubes.)

Slow Cooker Beef Stew | Swiss Steak Style

1/4 cup Bisto, Gravox (or flour, if using flour also add 2 tsp beef stock powder)
1 Tblsp Italian or Mixed Herbs
1 Tblsp garlic granules or 2 cloves peeled and crushed
freshly ground salt and pepper to taste (I use lots of pepper!)
1/2 cup water (maybe with a little bit of red wine in it!)
4-6 servings of beef (as required, see above)
1 medium onion peeled and finely chopped
440g can crushed tomatoes in juice, tomato puree or similar

• Add the dry ingredients (the first four ingredients) directly into the base of the slow cooker, mix to combine.
• Add the water and give it a quick whisk to combine.
• Add the beef in one layer and top with the onions.
• Pour over the tomatoes, use a fork to 'push the meat around' to gently get the tomato to blend in with the gravy a little bit.
• Pop the lid on, set to cook on low for 7-8 hours or until the meat is tender.

Enjoy!

Did you catch this recent post, the recipe for Slow Cooker Lasagna?  Oh my goodness, it sure is becoming popular!  Perfect comfort food at any time of the year.

Previous Post: Slow Cooker Sausage Recipes

Find more slow cooker recipes for Kiwis, Aussies (and other cooks who use metric measurements) here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!

Slow Cooker Sausage Recipes | Italian Beef Sausage Casserole

Today seemed like the perfect day to create a new slow cooker sausage casserole.  It was cool and dark rain clouds were gathering on the horizon when I was out walking this morning.

You may have noticed, but I pretty much don't use packets of this and cans of that in my recipes, unless the ingredient list is simple stuff like "tomatoes, water" and not much else!  I try to keep our diet free from preservatives and additives - within reason!  It takes a bit longer to put stuff together, but for my money, it's worth it.

Also, I know you noticed I almost never brown anything before I put it in the crock pot, except the onions in my primo Pumpkin Soup recipe.  But the beef sausages looked like they would be better browned and then that gave me the excuse to brown the onions and deglaze the pan with balsamic vinegar and a tiny bit of stock - anyway, let's get into it!

Italian Beef Sausage Casserole | Slow Cooker Recipes NZ
2 x 440g cans Cannellini beans, drained and rinsed (or red kidney beans if preferred)
700g jar ready made pasta sauce (or 2 x 440ml cans tomato paste)
2 onions chopped finely
1 Tblsp balsamic vinegar
1 Tblsp low beef stock (yay, I found a low-sodium one this week!)
1/3 cup water
500-600g low fat, low sodium all beef sausages (my pack had 8)
1 Tblsp garlic granules
1 Tblsp Italian herbs
2 bay leaves

• Put the beans and tomato into the crockpot base and set to low to warm up.
• Fire up the stove and brown the onions, when done add the balsamic vinegar and stir to coat.
• Add the beef stock and water to the onions and stir to combine in the pan.
• Add the onion mix to the slow cooker, stir to combine.
• Brown sausages lightly in the pan.
• While the sausages do their thing, keep an eye on them, making sure they brown all over and add the herbs and spices to the slow cooker.  Give it a good stir.
• Add the sausages in one layer and press them into the tomato sauce.
• Cover and cook on low for 7 hours.

To serve, thicken*with a sprinkling of 1-2 tablespoons for Gravox or Bisto, if necessary.
Taste and adjust seasonings.
I took the sausages out and cut them up into fine rings before returning them to the thickened sauce.
Remember to find and discard the two bay leaves.

Serve with creamy mash - or over pasta, with seasonal steam veggies and or salad.

*I would not have thickened the sauce if I was serving over pasta.

A perfect meal on a cooler evening. Enjoy!

Previous Post: Slow Cooker Lasagna| Slow Cooker Recipes NZ

Find more slow cooker recipes for Kiwis, Aussies (and other cooks who use metric measurements) here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!

Slow Cooker Lasagne | Slow Cooker Recipes NZ

I love it when my supermarket has best quality mince on sale, I only have a little freezer, but I always stock up!  When you have a slow cooker, you can make the most amazing dinners with mince - all while you do something else all day.  If you haven't tried the Porcupine Meatballs yet, do give that a go, I am still making it once a week - by popular request - we really love it!

Another soon to be popular, I'm sure is this super easy slow cooker lasagna.  Tip - check the ready made  pasta sauce in jar area of your supermarket, on the bottom shelf do they have a cheap as chips 'own brand' tomato, onion type of basic pasta sauce in a 700-800ml tall glass jar?  That's what you need, grab it - actually grab two!  It's perfect for the Porcupine Meatballs and also for this dish.

Slow Cooker Lasagne

Serves 4-6
Cooks on low in 8-9 hours

Beef Layers

500g best quality mince
700-800ml glass jar of pre-made pasta sauce
2 tsp mixed or Italian herbs
freshly ground pepper to taste
1 Tblsp garlic granules or 2 cloves, crushed
2 Tblsp Worcester sauce

250g dried (uncooked) lasagne shapes or strips

Cheese Sauce Layer
2 tsp cornflour
1 egg
3/4 cup milk
1 cup grated cheese
paprika to dust top with

• Spray slow cooker base and turn on to high to start it heating up.
• Add the 6 items in the beef layer to a large mixing bowl and mix until thoroughly combined.
• Add one third of the beef layer to the slow cooker base.
• Top with half of the broken up lasagne pieces.
• Add the second third of the beef layer.
• Top with the remaining pasta shapes.
• Add final third of the beef layer.
• Make the cheese sauce layer by mixing the cornflour, egg and milk together, whisk while heating over a medium heat until it's a smooth sauce, add the cheese and stir/whisk until cheese has melted and the sauce is a smooth consistency.  Pour over meat layer and sprinkle with a light dusting of paprika.
• Cover, turn the slow cooker down to low and cook for 8 to 9 hours.

A simple, budget friendly, family friendly recipe that is easily made for a wonderful mid-week meal.  Serve with salad and garlic bread.

Lasagna, like meatloaf, is a great base to sneak extra veggies into too.  Add a finely grated carrot or courgette to the meat - finely chopped celery and or green pepper works well too.  You could even add another layer, try tinned or fresh sliced mushrooms or a layer of baby spinach leaves.  Each variation adds a new dimension, new flavours and adds extra nutrition for your family.  I have not added a layer of cheese or cheese sauce with each meat layer to keep the cost and the fat down.  Cheese has become so expensive, I find it is better for the budget and the arteries to add a little of the quality stuff, than use more of the cheaper stuff, but that's entirely your call.  Make it how you think your family will enjoy it best!

Previous Post:  Spiced Apricot Chicken 

Find more slow cooker recipes for Kiwis, Aussies (and other cooks who use metric measurements) here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!

Spiced Apricot Chicken | Slow Cooker Recipes NZ

It's like the old fashioned apricot chicken we all love, but this one is a little bit more special!  This recipe came about one week when the 'supermarket brand' of dried apricots was on special for an amazingly good price.  I grabbed them and started thinking about how I could make a slow cooker apricot chicken recipe without the packet mix. Then as I didn't have any chicken in the freezer, I waited for a bargain to come around on that, and the stage was set!  Hope you enjoy it as much as we did.

Tip:  Are you wondering why I put Worcester sauce in everything?  America's Test Kitchen taught me that trick - if you are not browning anything before popping it in the slow cooker, just add a bit of Worcester sauce and it pumps up the flavour.

Spiced Apricot Chicken

Serves 4
Cook on low for 8 hours

2 tsp cornflour
2 tsp ground cumin
1/4 tsp chilli flakes
2 tsp garlic granules
freshly ground salt and pepper to taste
440g can apricot nectar
1 onion quartered and thinly sliced
100g dried apricots (14 as it turns out)
2 tsp Worcester sauce
1kg skinless drumsticks

• In the base of the slow cooker add the list of dry ingredients, stir in about a third of the apricot nectar, stir or whisk to make a smooth sauce.  Add the remainder of the nectar, stir/whisk to combine.
• Add in the onions, the dried apricots and Worcester sauce and stir to combine.
• Add the drumsticks, cover and cook on low for 8 hours.

There was only two of us for dinner that night, so I took the left over chicken off the bones, added it back into the sauce and then reheated it the next night - it was even better than the first night!  It would have been easy to stretch two drum sticks to feed three people just by adding a can of chickpeas.  Funny how storing overnight (or freezing) and then reheating improves the flavour.  Enjoy!

Previous Post: Chicken, Chickpeas and Tomato Casserole | Slow Cooker Chicken

Find more slow cooker recipes for Kiwis, Aussies (and other cooks who use metric measurements) here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!