Tag Archives: slow cooker casserole

Slow Cooker Pork and Broccoli Rice Casserole

 

Sometimes, you just can’t. Can’t even. Can’t even think about running to the store, slaving over a hot stove, balancing a meal or a checkbook.

But your tummy is growling, your spouse is complaining, your kids are whining, your friends are coming over for dinner.

Enter the slow cooker.

It is a savior for anyone rushed for time (and who isn’t??) or tight on cash (can I get an AMEN!) or doesn’t love to cook (can’t say I feel it all the time, but there are days…) or lives alone, or feeds a family of ten, or… you get my point. I flipping love the things.

You can get a tiny 2 or 3 quart slow cooker for single or double cooking. You can get a giant 8 or 10 quart workhorse for crowds and big appetites, you can get multiple crocks in one base for buffet style hands off cooking. I kinda want one of those now… The point is, if you don’t have one you should get one!

This recipe is super simple, a classic favorite I pull out time and again.  I used pulled pork here because that is what I built into this week’s meal plan, but you could just as easily use shredded chicken, steak, tofu, etc.

Slow Cooker Pork and Broccoli Rice Casserole

It involves items I nearly always have around the house, including frozen veggies and brown rice.  Feel free to use white rice, or wild rice, or even crazy things like quinoa or couscous instead. You can also substitute any other frozen veggie you are partial to if broccoli just doesn’t do it for ya.  And if you’re feeling extra crazy and decadent, use milk instead of water, and toss on some shredded cheese at the end, just before serving.

Slow Cooker Pork and Broccoli Rice Casserole

Ingredients:

  • 1 cup shredded cooked pork
  • 1 cup brown rice
  • 1 1/2 cups milk / water / broth
  • 2 cups frozen broccoli (or veggie of choice)

Optional: shredded cheese

Slow Cooker Pork and Broccoli Rice Casserole

Step 1: Put all the ingredients in the slow cooker.  Cook on low for 6-8 hours or more, or high for at least 2 hours (to thaw the veggies).  Alternatively, you could put this in a baking pan and bake at 350 for 2 hours (1 if you use fresh and not frozen veg).

 

 

What are your favorite slow cooker meals??

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Slow cooker ham & corn rice casserole

This is another creation born of needing to use up items left in the pantry. You’ll notice two themes in most recipes from times where I am either very busy (being a student) or in a state of flux (like moving), I use the slow cooker a lot, and recipes get a little weird.

I prefer the term “creative” but let’s not argue semantics.

Anyhow, the best template for any meal in a rush is “meat + carb + vegetable/fruit + liquid”, and I use it a lot.

You can have literally endless variations, and in fact nearly every meal ever is based on this formula.

For this recipe, I simply checked my food box and freezer to see what was left, then followed the formula with things I thought might go well together. This is what ended up happening.

Ingredients:

  • 1 cup cubed ham
  • 1 box rice pilaf with seasoning packet
  • 1 can corn with liquid
  • 1 can cream of chicken soup
  • 1 cup water

Step 1: Mix all ingredients in the slow cooker. Set on low for at least 4 hours; I left it for about 9 all day.

The rice didn’t end up being overly mushy, which I worried about, and the corn gave it a nice sweet flavor. Ham paired with this well, though I think chicken would’ve been even better based on past experience with the flavor of rice pilaf and the fact that I used cream of chicken soup rather than mushroom or celery.

But overall it was tasty, couldn’t be easier, used up a box and two cans from the pantry, and lasted for about 6 servings, so I call that a success.