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This slow cooker pork chops and rice recipe brings together tender meat and creamy rice for a comforting, hearty meal your whole family will enjoy. It’s perfect when you want to set something to cook and come back to a delicious homemade dinner with very little fuss.
I first made this on a chilly weekend when I didn’t feel like standing over the stove, and now it’s a go-to anytime I want a comforting meal without the effort. My husband especially loves how the pork just falls apart, making for perfect leftovers too.
Ingredients
- Four boneless pork chops: choose thick cut for best texture and moisture retention
- Two cups chicken broth: provides depth of flavor and keeps the pork moist
- One cup water: balances the liquid for the slow cooker
- Ten and a half ounce can of cream of mushroom soup: adds creamy richness and umami
- One teaspoon garlic powder: delivers gentle savory notes
- One teaspoon dried onion flakes: gives a subtle sweetness and texture
- One teaspoon salt: enhances all the flavors in the dish
- One teaspoon black pepper: adds mild heat and complexity
- One stick of butter cubed: adds richness and helps meld flavors
- Two cups Minute rice: cooks quickly and absorbs flavors beautifully
- One cup water to add with the rice later: ensures perfect rice texture
- One to one and a half cups shredded cheddar cheese: melts into the rice for creamy, cheesy goodness
Instructions
- Start the Slow Cooker:
- Spray the inside of your slow cooker generously with non-stick spray to make cleanup easier later on.
- Layer the Pork Chops:
- Place the boneless pork chops evenly in the slow cooker. Be sure not to crowd them to allow even cooking.
- Add the Creamy Base:
- Spoon the cream of mushroom soup evenly over the pork chops. This will keep the meat tender and provide a savory sauce.
- Season the Dish:
- Sprinkle the garlic powder, dried onion flakes, salt, and black pepper evenly over the mashed mushroom soup and pork.
- Pour in Liquids:
- Add the chicken broth and the initial cup of water poured gently over everything to mix the flavors without disturbing the layers too much.
- Top with Butter:
- Scatter the cubed butter on top to add richness and help the sauce come together as it cooks.
- Cook on Low:
- Cover with the slow cooker lid and cook on low for seven hours. Cooking low and slow makes the pork fall-apart tender.
- Shred the Pork:
- Remove the lid and shred the pork chops directly in the slow cooker using two forks. This makes for a hearty texture and blends flavors.
- Add Rice and Water:
- Pour the two cups of Minute rice evenly over the shredded pork, then add the final cup of water. Use a spoon to make sure the rice is submerged beneath the liquid.
- Finish Cooking the Rice:
- Secure the lid again and increase the slow cooker setting to high. Cook for 45 minutes to one hour until the rice is tender.
- Melt the Cheese:
- Remove the lid one last time and stir in one to one and a half cups of shredded cheddar cheese until fully melted and combined.
- Serve and Enjoy:
- Give the mixture one final stir and serve warm, perhaps with a side salad or biscuits for a complete meal.
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I love how the cheddar cheese folded into the rice brightens the whole dish. It reminds me of sitting at my grandfather’s farm table after a big day outside, sharing stories and soaking in that sense of home. It’s the kind of recipe that warms you from the inside out.
Storage Tips
Store leftovers in an airtight container and refrigerate for up to four days. To reheat, gently warm in the microwave or on the stovetop with a splash of water to loosen the rice. This recipe freezes beautifully. Portion into freezer-safe containers and reheat thoroughly before serving.
Ingredient Substitutions
Swap cream of mushroom soup for cream of chicken or cream of celery if you want a different flavor profile. Use brown rice instead of Minute rice but increase cooking time and liquid accordingly. Try smoked paprika or cayenne pepper if you want to add a smoky or spicy twist to the seasoning.
Serving Suggestions
This dish is great scooped over a crisp green salad for a lighter meal. Serve alongside steamed vegetables or corn on the cob for a traditional Southern-style dinner. Leftovers make excellent sandwich fillings or warm over toasted bread for a quick lunch.
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This slow cooker pork chops and rice is an easy, comforting meal that’s perfect for busy weeknights. Leftovers reheat well and make great lunches.
Frequently Asked Questions About Recipes
- → How do I know when the pork chops are done?
Check the internal temperature with a digital thermometer; it should reach 145°F. The pork will be tender and have a slight blush of pink when fully cooked.
- → Can I add vegetables to the dish?
Yes, adding sliced carrots, peas, or corn is a great way to incorporate vegetables and enhance the meal's nutrition and flavor.
- → What can I substitute for the cream of mushroom soup?
Try cream of chicken, cream of cheese, or cream of celery soups depending on your flavor preferences.
- → How long should the rice cook in the slow cooker?
After adding the rice, cook on high for 45 minutes to an hour until the rice is tender, adding a bit more water if needed.
- → Can I make the dish spicy?
Yes, adding diced jalapeños or red pepper flakes will add a spicy kick. Adjust the amount to your taste.
- → What type of rice works best?
Minute rice or other quick-cooking rice varieties work well for this slow cooker dish to ensure even cooking.