This delicious stew is super easy to make. Just brown the meat, dump it all in the crockpot – and a hearty meal is ready for you when you get home!

Making the Crockpot Stew

Start by cutting the pork into cubes and sprinkling with 1/2 teaspoon each of the salt and pepper.

Heat the olive oil in a heavy skillet, then brown the meat on all sides.

Clean the tomatillos –

While the meat is browning, add the vegetables, chiles, spices, garlic, and the remaining salt and lemon pepper in the crockpot.

Give it a stir just to mix the ingredients.

Top with the potatoes, pork and all the pan drippings. Don’t stir it again!

Put the lid in the crock pot and cook on low for 6 to 7 hours.

At this point, mix the cornstarch with the water. Carefully stir in some of the juices from the pot. Pour it over the stew and stir it all together. Cover and cook on low for another hour.

Serve it hot garnished with cilantro, and maybe a dusting of smoked paprika.

It goes great with sopapillas ^[1]!

© Copyright 2024 The Lazy Gastronome

Print ^[2]

Pork and Green Chile Crockpot Stew

A simple and delicious stew that cooks while you're away.

Course: Main Course, main dish

Cuisine: American, Southwestern

Keyword: crockpot, green chile, green onion, pork, potatoes, slow cooker, tomatillo

Servings: 4 servings

Author: HelenFern

Ingredients

• 1 pound pork roast, cut into 1 to 2 inch cubes
• 1-1/2 teaspoon kosher salt
• 1-1/2 teaspoon lemon pepper
• 1 Tablespoon olive oil
• 4 large yellow potatoes, quartered
• 1/2 large onion, cut into slices
• 4 oz can diced green chiles
• 4 large tomatillos, husk removed and cut into quarters
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon cider vinegar
• 1/8 cup cornstarch
• 1/4 cup lukewarm water
• cilantro leaves for garnish

Instructions

1. Start by cutting the pork into cubes and sprinkling with 1/2 teaspoon each, salt and lemon pepper.

2. Heat the olive oil in a heavy skillet, then brown the meat on all sides.

3. While the meat is browning, add the vegetables, chilis, spices, garlic, and the remaining salt and lemon pepper in the crockpot.

4. Give it a stir just to mix the ingredients.

5. Top with the potatoes, pork and all the pan drippings. Don't stir it again!

6. Put the lid in the crock pot and cook on low for 6 to 7 hours.

7. At this point, mix the cornstarch with the water. Carefully stir in some of the juices from the pot. Pour it over the stew and stir it all together. Cover and cook on low for another hour.

8. Serve it hot garnished with cilantro leaves

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

This dish is super easy. Cook the stew ^[6] all day in the crockpot – come home and make the polenta and a side salad. It’s dinner! Fast, delicious and belly warming this time of year!

Here’s How to Do it:

Cut the pork into chunks just a little bigger than bite sized. Half the mushrooms and chop the onion. Add them and the crushed garlic to the crockpot.

In a large measuring cup, stir the gravy mix and spices into the cold water. Using a fork or small whisk, blend it all well.

Pour the water mixture over the pork and vegetables and cook, covered, on low for 6-7 hours.

About 30 minutes before you are ready to eat, make the polenta.

Bring the water and milk to a boil.

Add the salt, pepper and butter, then stir in the polenta.

Cook on low, stirring often, until it is thick and spoon-able – about the consistency of oatmeal (about 15 – 20 minutes).

Serve the polenta in a bowl topped with some stew. Delicious!

© Copyright 2021 The Lazy Gastronome

Print ^[7]

Pork Stew over Polenta

Stew simmered in a slow cooker all day served over fresh, hot polenta.

Course: Main Course, main dish

Cuisine: American, stew

Keyword: mushrooms, onions, polenta, pork

Servings: 4

Author: HelenFern

Ingredients

Stew

• 2 pounds pork loin, boneless
• 1-1/2 cup mushrooms, halved
• 1 large onion, cut in sixths
• 4 cloves garlic, crushed
• 2 packages onion gravy mix
• 2 cups cold water
• 1-2 Tablespoons bacon fat or butter
• 1 Tablespoon smoked paprika
• 1 teaspoon lemon pepper
• 1 teaspoon rubbed sage

Polenta

• 1 cup polenta (I like Bob's Redmill)
• 3 cups water
• 1 cup whole milk
• 1/4 teaspoon minced, dried rosemary
• 1 teaspoon sea salt
• 2 Tablespoons butter
• 1/4 teaspoon pepper

Instructions

Stew

1. Cut the pork into chunks just a little bigger than bite sized. Half the mushrooms and cut the onion. Add them and the crushed garlic to the crockpot.

2. In a large measuring cup, stir the gravy mix and spices into the cold water. Using a fork or small whisk, blend it all well.

3. Pour the water mixture over the pork and vegetables and cook, covered, on low for 6-7 hours.

Polenta

1. About 30 minutes before you are ready to eat, make the polenta.

2. Bring the water and milk to a boil.

3. Add the salt, pepper, herbs and butter, then stir in the polenta.

4. Cook on low, stirring often, until it is thick and spoon-able - about the consistency of oatmeal (about 15 - 20 minutes). 

5. Serve the polenta in a bowl topped with some stew. Delicious!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

This is clearly soup ^[11] season! And the best soups are the ones we put in the crock pot in the morning and have very little to do to get it ready when we get home. Here’s one that will satisfy and warm your bones – and it’s easy!! Creamy potatoes, mild leek and a little spiciness from the sausage.

Here’s How to Do it:

Cut the potatoes into small wedges or cubes and cut the andouille into bite sized pieces.

Slice the white part of the leek sauté the leeks lightly in olive oil.

Place everything, including the garlic and chicken broth into the crock pot.

Cook on low for 9 hours.

Using a fork, mash some of the potatoes so they blend into the broth. Cook on low for another hour.

Serve with rolls on the side.

That’s it! Super easy, super delicious and perfect for the crisp fall weather.

© Copyright 2020 The Lazy Gastronome

5 from 1 vote

Print ^[12]

Crock pot Potato, Leek and Andouille Soup

Put everything in the pot. When you get home, smash some of the potatoes and cook another hour while you change your clothes and get comfy - Then sit down to a hot bowl of soup.

Course: main dish, Soup

Cuisine: American, crock pot, slow cooker

Keyword: andouille, italian sausage, leek, leeks, potato

Servings: 4 servings

Author: HelenFern

Ingredients

• 2 large soft skin potatoes (White or yellow)
• 1 large leek
• 1 Tablespoon olive oil
• 1 pound andouille sausage
• 2 cloves garlic, crushed
• 32 oz chicken broth

Instructions

1. Cut the potatoes into small wedges or cubes and cut the andouille into bite sized pieces.

2. Slice the white part of the leek sauté the leeks lightly in olive oil.

3. Place everything, including the garlic and chicken broth into the crock pot.

4. Cook on low for 9 hours.

5. Using a fork, mash some of the potatoes so they blend into the broth. Cook on low for another hour.

6. Serve with rolls on the side.

7. That's it! Super easy, super delicious and perfect for the crisp fall weather. 

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

These days the weather has been crazy! We go from 85 or 90 degrees one day to 60 or 65 the next. And on those cold days of captivity, what gives more comfort than a cozy home and a bowl of soup? Well here’s a potato soup that will warm you inside and out – best part? It’s easy!

Here’s How to Do it:

You start by cooking the bacon until it’s crisp but still a little soft (the unrendered fat will render into the soup adding flavor.

Next, cut the potatoes into bite sized pieces. Add them, 1/2 of the bacon, soup, salt and water to the slow cooker. Cook on high for 4 to 5 hours or low 6 to 8 hours.

Note: I didn’t have any chicken broth so I used the can of chicken noodle soup we had. You can substitute 4 cups chicken broth if you want, but we thought the noodles added a bit more flavor.

When the potato is fork tender, puree as much as possible using an immersion blender. (I love my immersion blender. There are so many uses for it.)

Next add the remaining ingredients except the sour cream and green onions and cook on high for two more hours.

Serve this potato soup steaming hot topped with the sour cream and onions and a slice of hot bread on the side. Add a side salad and it’s dinner!

Note: Like a little spice? Add a teaspoon or two of minced jalapeño pepper with the cream or as a garnish.

5 from 1 vote

Print ^[16]

Slow Cooker Potato Soup with Bacon

The ultimate comfort in a bowl - and the best part is how easy it is.

Course: Soup

Cuisine: American

Keyword: bacon, cheddar, cheese, comfort, potatoes, soup

Servings: 4 bowls

Author: HelenFern

Ingredients

• 3 medium yellow potatoes (or other thin skinned potato)
• 1 can condensed chicken noodle soup
• 3 cans water
• 6 oz Bacon
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried rubbed sage
• 1/8 teaspoon ground black pepper
• 1/2 cup half and half (or whole milk)
• 1 cup shredded cheddar cheese
• 6 drops tabasco sauce
• 5 drops liquid smoke
• sour cream and chopped green onions to garnish

Instructions

1. Start by cooking the bacon until it's crisp but still a little soft (the unrendered fat will render into the soup adding flavor.

2. Next, cut the potatoes into bite sized pieces. Add them, 1/2 of the bacon, soup, salt and water to the slow cooker. Cook on high for 4 to 5 hours / low 6 to 8

3. When the potatoes are fork tender, puree as much as possible using an immersion blender. I love my immersion blender. There are so many uses for it.

4. Next add the remaining ingredients except the sour cream and green onions and cook on high for two more hours.

5. Serve it steaming hot topped with the sour cream and onions and a slice of hot bread on the side. Add a side salad and it's dinner!

   Note: Like a little spice? Add a teaspoon or two of minced jalapeño pepper with the cream or as a garnish.

Recipe Notes

You can substitute 4 cups of chicken broth for the chicken noodle soup and water.

© Copyright 2020 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

With these days of staying home, it’s wonderful to have the aroma of food cooking in the kitchen. I went through the freezer and pantry and found everything I needed for some tasty burritos!

Here’s How to Do it:  

Start by mixing up the spices and liquid smoke. Put them all in a bowl and blend them carefully with a wire whisk.

Next, rub the entire roast, top, bottom and sides, with the mixture.

Spray the crock pot with a little bit of oil

(I use a spray pump from Pampered Chef ^[20] that I fill with olive oil).

Put the roast, fat side down and cover. Cook on high for two hours.

Turn the temperature down to low, turn the meat, and cook for another 6 to 7 hours, turning about every two or three hours.

It needs to be so tender you can shred it with a fork.  Note: You do not add liquid to this. The meat will create it’s own.

Prepare the condiments you like on burritos – Cilantro, avocado, cheese, sour cream (to name a few).

Open a can of beans and mix in a little cumin and cheese.

Heat in the oven, covered, for about 20 to 30 minutes.

Warm some flour tortillas

and build your burrito. That’s it! Almost as good as carne asada ^[21]!

© Copyright 2020 The Lazy Gastronome

Print ^[22]

Beef and Bean Burrito

Super easy, fill the house with the aroma meal.

Course: Main Course, main dish

Cuisine: Mexican

Keyword: beans, beef, burrito, chuck

Servings: 4 servings

Author: HelenFern

Ingredients

• 4 Tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon lemon pepper
• 1/2 teaspoon liquid smoke
• 1 teaspoon dried oregano
• 1/2 teaspoon dried, crush chipotle (or any dried chili pepper)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon salt
• 2 to 2-1/2 pound boneless chuck blade roast
• 1 14 oz can of refried beans (or pinto beans)
• 4 large flour tortillas
• various condiments

Instructions

1. Start by mixing up the spices and liquid smoke. Put them all in a bowl and blend them carefully with a wire whisk.

2. Next, rub the entire roast, top, bottom and sides, with the mixture.

3. Spray the crockpot with a little bit of oil (I use a spray pump from Pampered Chef that I fill with olive oil.

4. Put the roast, fat side down and cover. Cook on high for two hours.

5. Turn the temperature down to low, turn the meat, and cook for another 6 to 7 hours, turning about every two or three hours. It needs to be so tender you can shred it with a fork.  Note: You do not add liquid to this. The meat will create it's own.

6. Prepare the condiments you like on burritos - Cilantro, avocado, cheese, sour cream (to name a few).

7. Open a can of beans and mix in a little cumin and cheese. Heat in the oven, covered, for about 20 to 30 minutes. Warm some flour tortillas and build your burrito. That's it!

Recipe Notes

Condiment suggestions:

Chopped cilantro, salsa, cheese, avocado, sour cream, radishes, chopped onion, peppers

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!