Crock Pot Pork Marengo Recipes

CROCK POT PORK MARENGO

Steps:

• Heat half the oil in a skillet and brown half of the pork cubes and chopped onion; remove from pan, repeat with remaining oil, pork and onions; drain off fat.
• Transfer meat and onion to crock pot. Add carrots.
• In same skillet combine undrained tomatoes, bouillon granules, marjoram, thyme and pepper and mushrooms.
• Stir together, scraping browned bits from bottom of skillet.
• Pour over pork.
• Cover; cook on LOW for 8 hours. Turn to HIGH.
• Blend cold water slowly into flour; stir into pork mixture. Season with salt and pepper, if needed, to taste.
• Cook, uncovered, on HIGH until thickened, 15 to 20 minutes, stirring occasionally.
• Serve over cooked rice or pasta.

CHICKEN MARENGO (CROCK POT)

Steps:

• Combine wine and spaghetti sauce mix in crock pot.
• Add chicken thighs, stirring to somewhat coat.
• Cook on low for 6-7 hours, or on auto for 4-5 hours.
• Turn crock pot to high.
• Add tomatoes, cut into eighths, and mushrooms, whole or sliced.
• If gravy is thinner than you would like it, add cornstarch mixed with a little cold water.
• Cook on high 30-40 minutes.
• This is very good served over noodles or with mashed potatoes.

SLOW COOKER PORK CACCIATORE

Steps:

• In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.
• In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over pork chops in slow cooker.
• Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce.

AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

SLOW-COOKER PORK RAMEN

Steps:

• In 5-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat until hot. Add half the pork; cook 4 to 5 minutes, without moving, until browned and easily releases from the bottom. Turn and continue cooking 2 to 4 minutes or until browned. Transfer pork to 5- to 6-quart slow cooker; repeat with remaining pork.
• Reduce heat to medium; add remaining 1 tablespoon oil to Dutch oven. Add mushrooms, green onion whites and salt to Dutch oven. Cook 5 to 7 minutes, stirring frequently, until mushrooms release juices and turn brown. Stir in 1 tablespoon of the gingerroot and the garlic; cook 30 seconds. Cover and refrigerate remaining green onion greens and gingerroot until later.
• Slowly add broth, stirring and scraping to remove any brown bits from bottom. Transfer broth mixture to slow cooker with pork. Cover; cook on Low heat setting 8 to 10 hours or until pork is tender.
• Transfer pork to cutting board. With sharp knife, cut pork into bite-size chunks, removing and discarding any remaining fat. Using spoon, skim off and discard any fat from surface of broth. Return pork to slow cooker and stir in soy sauce and remaining 1 tablespoon gingerroot. Cover; cook 15 to 20 minutes or until heated through.
• Cook ramen noodles as directed on package; drain. To serve, divide noodles evenly among individual bowls. Ladle broth and pork over noodles, dividing evenly. Serve with remaining green onion greens; top each bowl with desired toppings.