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SLOW COOKER PORK CHOPS & RICE Yield: 6-8 servings
I think grams originally found this on a Campbell’s soup label and her version was always done in the oven, which is part of what makes it a filling, hearty, winter family meal. Preparing this in the slow cooker makes it even easier and even more versatile! A little goes a long way, making it super easy and budget friendly too!

4 boneless pork chops
1 bunch green onions, chopped or sliced thin
2 cups chicken broth
1 cup water
1 – 10.5 ounce can cream of mushroom soup (see notes)
1 teaspoon garlic powder
FRESH ground sea salt and tri-color pepper, to taste
1 stick of butter, cubed

• Spray the slow cooker insert with non-stick spray.
• Add the pork chops.
• Top with onions.
• Whisk together the mushroom soup, chicken broth, water, garlic powder, salt, and pepper. Pour over pork chops and onions.
• Add the cubes of butter on top.
• Replace lid and cook on LOW for 6-7 hours.
• Remove lid and shred the pork chops.

2 cups long grain white rice
1 cup water
1 to 1 1/2 cups shredded cheddar cheese

• Add the rice and 1 cup of water.
• Stir to make sure the rice is covered with liquid and replace the lid.
• Cook on HIGH for 45 minutes to one more hour, or until rice is done cooking.
• Remove the lid, add the shredded cheese, and stir.
• Enjoy!

NOTE:

• I change up the soup flavor to my likes of the day 😀
• I also sometimes skip the rice portion and make potatoes instead.