This 4-ingredient slow cooker solstice supper is the kind of cozy, no-fuss meal that makes winter nights feel special without keeping you in the kitchen. You literally dump raw ground pork and three everyday pantry items into the crock pot, turn it on, and a few hours later you’ve got a rich, hearty pork-and-vegetable supper that tastes like you fussed all day. It’s perfect for busy weeknights, long winter afternoons, or any time you want something comforting that the whole family—husbands included—will happily ask for week after week.
Serve this slow cooker pork over hot mashed potatoes, buttered egg noodles, or steamed white rice to soak up all the flavorful juices. A simple green side salad or steamed green beans balances the richness nicely, and warm dinner rolls or crusty bread are great for sopping up the sauce. If you’re feeding a crowd, set it up buffet-style with a pot of rice, a bowl of shredded cheese, and a little sour cream so everyone can build their own cozy bowl.
4-Ingredient Slow Cooker Solstice Pork SupperServings: 6
Ingredients
2 pounds raw ground pork
1 (10.5-ounce) can condensed cream of mushroom soup
1 (10-ounce) can diced tomatoes with green chiles, undrained
1 (12-ounce) bag frozen mixed vegetables (corn, peas, carrots, and green beans)
Directions
Place the raw ground pork in an even layer in the bottom of a 5- to 6-quart slow cooker. Gently break it up with a spoon or spatula so it’s not one solid block, but don’t worry about browning it.
Pour the condensed cream of mushroom soup evenly over the pork. Do not add water; you want it thick at this point.
Add the can of diced tomatoes with green chiles (including all the juices) over the soup layer, spreading it out so it covers as much of the surface as possible.
Scatter the frozen mixed vegetables evenly around and over the pork and sauce layers, so you have a colorful ring of veggies surrounding the pork in the center.
Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, or until the pork is fully cooked through and reaches at least 160°F in the center when checked with a meat thermometer.
Once cooked, use a large spoon or spatula to break the pork into small crumbles and stir everything together until the pork, sauce, and vegetables are well combined and creamy.
Taste and add salt and black pepper if desired. Let the mixture sit on WARM for 5 to 10 minutes to thicken slightly before serving.
Spoon the pork mixture over mashed potatoes, noodles, or rice, and serve hot.
Variations & Tips
For milder flavor, swap the diced tomatoes with green chiles for plain diced tomatoes; this is especially good for little ones who don’t like spice. If you want more of a stew-like feel, use a bag of frozen diced potatoes instead of mixed vegetables, or add an extra cup of frozen veggies to bulk it up. You can also change the soup: cream of chicken or cream of celery both work well and give a slightly different but still cozy flavor. For a cheesier version, stir in 1 to 2 cups of shredded cheddar or Colby Jack right before serving until melted. If your family prefers a thicker mixture for spooning into tortillas or over baked potatoes, leave the lid off on HIGH for the last 20 to 30 minutes to let some liquid cook off. For picky eaters, you can use only corn or only peas instead of mixed vegetables, and serve the veggies on the side for kids who like things separated. Food safety tips: Always start with fully thawed ground pork, never frozen solid, so it heats quickly and evenly in the slow cooker. Make sure the pork reaches an internal temperature of at least 160°F before serving; if you don’t have a thermometer, check that there is no pink remaining and the juices run clear. Keep the lid on while cooking to maintain proper temperature, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot all the way through before serving again.
