SLOW COOKER PORK CHOPS

Happy New Year.  It's 2011 already, can you believe it?  Where did 2010 go?  I hope you all had a wonderful Holiday filled with lots of family, fun, games and most important, lots of yummy food!  This recipe is for all the busy cooks out there.  It doesn't get much easier than crock-pot meals.  This pork chop recipe comes from The Hungry Housewife.  Her picture made this dish look super yummy and convinced me to make it.  My eyes make up my mind for me the majority of the time, if it looks good I will try it.  I thought these pork chops tasted pretty good.  This dish definitely gets points for being super easy.  The chop itself was really good, but the sauce had a different flavor.  It was still good, it was just a little different than I had imagined it would taste like.  I think the rice went perfect with this dish.  I almost served this over mashed potatoes, but was glad I went with the rice instead.  If you make this, DO NOT add any salt.  I didn't add any and it was still almost too salty.   

Slow Cooker Pork Chops

adapted from: The Hungry Housewife

4 thick-cut pork chops, bone in or boneless

1 can cream of chicken soup (with herbs or without)

1 pkg. dry ranch dressing mix

4 cloves garlic, minced

1/4 c. white wine (I used chicken broth)

1/4 c. chicken broth

pepper

Combine soup, dressing mix, garlic, wine and broth.  Sprinkle chops with pepper (Do Not Salt).  Place chops in slow cooker and pour soup mixture over top.  Cover and cook on high 4 hours or low 6-7 hours.  Serve over rice.  Serves: 4   

CHICKEN TACO SOUP

This is my favorite recipe for chicken taco soup.  I got this recipe from my sister-in-law, Kim.  I make this several times a year and it is one of the few dishes I will eat left over.  I make a big pot and eat it everyday (no joke - everyday for lunch - love it) for up to a week and it tastes the exact same as it did the first day. Kim's original recipe calls for (18 oz.) Old El Paso Taco Seasoned Chicken, but I have been having a hard time finding it lately, so I have been cooking my own chicken. (It used to be in the refrigerated section by the Lloyd's Barbeque meat in a tub).   Either one tastes just as good.  It has been such a rainy day today, that I thought this recipe is just what we needed!  You will have no problem throwing this together any day of the week, because it is so fast and easy.   

Chicken Taco Soup

From: Kim H. (my sister-in-law)

(Printable Recipe)

18 oz. tub Old El Paso Taco Seasoned Chicken or regular          chicken, cooked and shredded with a little taco seasoning

1 can diced tomatoes (28 oz.)

1 can kidney beans (15.25 oz.)

1 can pinto beans (15.5 oz.)

1 can corn (15.25 oz.)

1 can diced green chiles (4.5 oz.)

1 can Rotel (10 oz.) (diced tomatoes with green chiles)

taco seasoning, opt.

Cheddar cheese, shredded

Fritos

sour cream

Pour all the canned ingredients into a large pot, don't drain cans.  Add the shredded chicken and stir to combine.  Add taco seasoning, to desired taste.  Heat on the stove or in a crockpot until warm.  Serve with cheese, Fritos & sour cream.