I love slow cooker recipes I can start in the morning, forget about all day, then voila… an entire meal in a pot. That’s this recipe. No adding something at the end or sogginess. It cooks perfectly and all of your vegetables, starches, and gravy is included! I adapted this recipe from an original by The Seasoned Mom.

Ingredients

• 1 lb. bag of baby carrots
• 2 celery ribs, halved lengthwise and cut into 3-inch pieces
• 8 small red potatoes, quartered
• 8-9 boneless pork chops, about ¾-inch thick (about 1.5 lbs. total)
• 1 (1 ounce) envelope dry onion soup and dip mix
• 1 lb. fresh baby portabello mushrooms, sliced
• 1 cup frozen peeled pearl onions, or 1 regular onion, sliced
• 2 cans (10.5 ounces each) condensed cream of mushroom soup (NOT diluted)

Directions

1. Place carrots, celery, and potatoes in the bottom of a large slow cooker. Top with pork chops. I use a lot of pork chops so we can have leftovers throughout the week. Layer the pork chops if there are too many for a single layer. Sprinkle dry onion soup mix seasoning over the pork chops.
2. Add mushrooms and onions on top of the pork.
3. Cover with cream of mushroom soup (not diluted).
4. Place the lid on the slow cooker and cook on low for 6-8 hours or on high for 2-3 hours.