Second only to the Slow Cooker Honey-Butter Chicken Bake, I think this is my favorite of the freezer-to-crockpot recipes I've tried so far. There was a lot of liquid, though; next time I may try reducing the soup and ranch mix to one each, at least for 4 pork chops.
Ingredients:
- 4-6 pork chops
- 6-8 medium red potatoes, cut into 1-2 inch cubes
- 2 cans cream of chicken soup
- 2 packages ranch dressing mix
- 1 c. milk
Directions:
- Place potatoes in bottom of the crockpot, and the pork chops on top.
- Combine remaining ingredients and pour over pork chops.
- If freezing, be sure to coat the potatoes well with the sauce and place in freezer bag, then freeze flat. Place in refrigerator to thaw the day before cooking.
- Cook on low 6-7 hour, or high for 4-5.
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