There are some school nights when supper needs to feel like a small miracle, and this simple slow cooker pork dish is just the thing for that. With raw ground pork and three dependable pantry staples, you can put together a hearty, comforting meal with hardly any fuss at all. It has the kind of practical charm Midwestern home cooks have always prized: economical ingredients, easy preparation, and a rich, savory result that tastes like you spent far more time on it than you really did.
Serve this spooned over hot cooked rice, buttered egg noodles, or a pile of fluffy mashed potatoes to catch every bit of the sauce. A side of steamed green beans, buttered corn, or a crisp cucumber salad makes the meal feel complete, and a pan of warm dinner rolls on the table never hurt anybody either.
4-Ingredient Slow Cooker Back to School Magic
Servings: 6
Ingredients
2 pounds raw ground pork
1 packet brown gravy mix, about 1 ounce
1 can cream of mushroom soup, 10.5 ounces
1 cup chicken broth
Directions
1. Lightly coat the slow cooker insert if desired, then place the raw ground pork in the bottom and break it up into large chunks so it cooks evenly.
2. In a medium bowl, whisk together the brown gravy mix, cream of mushroom soup, and chicken broth until smooth, then pour the mixture over the pork.
3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the pork is fully cooked and tender.
4. Remove the lid, break the pork into smaller crumbles with a spoon, and stir well so the meat is evenly coated in the sauce. Let it sit uncovered for 5 to 10 minutes if you would like the sauce a little thicker.
5. Spoon the pork and sauce over rice, noodles, or mashed potatoes and serve hot.
Variations & Tips
For extra flavor: A small diced onion added right on top of the pork at the start gives this dish a little more sweetness and old-fashioned supper-table flavor without making it much more work.
Make it creamier: If your family likes a softer, richer sauce, stir in a few spoonfuls of sour cream at the end after the heat is off. That gives it a texture that is mighty good over noodles.
Keep an eye on moisture: Ground pork can release a fair bit of fat and liquid as it cooks, depending on how lean it is. If the sauce seems thinner than you want, leave the lid off for a few minutes at the end so it can thicken naturally.
Stretch the meal: This recipe goes a long way when served over rice or mashed potatoes, and leftovers reheat nicely for lunch the next day. You can also tuck the filling into toasted sandwich buns for an easy hot sandwich supper.
Try a different soup: Cream of chicken or cream of celery soup can stand in for cream of mushroom if that is what you have in the pantry. Each one gives the dish a slightly different character, but all keep it cozy and filling.