This slow cooker 4-ingredient pork and rice is the kind of budget meal that quietly takes care of a family. My aunt practically raised us on this exact dish when money was tight and chores ran long. She’d toss everything in the crockpot after breakfast, and by suppertime the whole house smelled like Sunday dinner, even if it was a Tuesday. Tender pork medallions settle into a bed of fluffy rice, all soaked in a rich, savory golden-brown broth made from nothing more than pantry staples. It’s humble, cozy, and tastes like a million bucks for just a few dollars and almost no effort.
Serve this pork and rice hot on a wide plate so the juices can spread into the rice. A simple side of buttered peas, green beans, or frozen mixed vegetables goes right along with its farmhouse roots. A crisp lettuce salad with ranch dressing balances the richness, and warm dinner rolls or sliced sandwich bread are perfect for sopping up the extra gravy-like broth. If you like a little color, sprinkle chopped parsley or sliced green onions over the top just before serving.
Slow Cooker 4-Ingredient Pork and RiceServings: 4
Ingredients
1 1/2 pounds boneless pork loin, cut into 1-inch thick medallions
1 1/2 cups long-grain white rice, uncooked and rinsed
2 (10.5-ounce) cans condensed cream of mushroom soup
2 cups low-sodium chicken broth
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or cooking spray (optional but helps with cleanup).
Rinse the uncooked long-grain white rice under cold water until the water runs mostly clear, then drain well.
Spread the drained rice evenly over the bottom of the slow cooker so it forms a flat layer.
In a medium bowl, whisk together the condensed cream of mushroom soup and the chicken broth until fairly smooth and combined. It will be thick but pourable.
Pour the soup and broth mixture evenly over the rice in the slow cooker, making sure all the rice is moistened and mostly submerged in liquid.
Lay the pork loin medallions in a single layer on top of the rice and liquid. Nestle them down gently so they’re partly sitting in the broth but still visible on top.
Cover the slow cooker with the lid and cook on LOW for 4 1/2 to 5 1/2 hours, or until the pork is very tender and the rice is soft and has absorbed most of the golden brown broth. Avoid lifting the lid during the first 3 hours so the rice cooks evenly.
Once done, taste the rice and broth and add salt and pepper if desired, stirring gently around the edges without breaking up the pork medallions.
To serve, spoon a bed of the fluffy rice and thickened savory broth onto each plate, then place a few pork medallions on top, letting the juices run down into the rice.
Variations & Tips
If you prefer a stronger mushroom flavor, use one can of cream of mushroom and one can of golden mushroom soup in place of the two regular cans. For a slightly lighter dish, you can use cream of chicken soup instead of mushroom, or mix one of each. If you like a bit of onion flavor without adding extra ingredients to the pot, season the pork medallions before cooking with onion powder, garlic powder, salt, and pepper—this keeps the main recipe at four ingredients while still giving you more depth. Brown the pork quickly in a hot skillet before adding to the slow cooker if you want a deeper color and flavor, though my aunt usually skipped this step on busy days. For a stretch-your-budget version, add up to 1/2 cup more broth if it looks too dry toward the end, then let it cook another 20–30 minutes; this helps when your slow cooker runs hot. Leftovers reheat well in a covered skillet over low heat with a splash of broth or water to loosen the rice. You can also swap boneless pork shoulder for the loin if that’s what’s on sale; just trim excess fat and add an extra 30–60 minutes to the cook time on LOW until everything is fork-tender.
