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!

I love my crockpot and anything that I can cook in it. You just get up in the morning, put all the ingredients in your crockpot, turn it on and forget about it. Then come dinner time, all you have to do is make a salad.

This recipe starts a little later, closer to dinner time, since it only takes a couple hours, but it’s a delicious pizza ^[6] that we’ve made a few times.

Here’s how you do it:

Start by lining the crock in your crockpot with some parchment paper. Cut a sheet big enough that will fit inside, then trim the edges so that it won’t interfere with the lid.

Spray it lightly with cooking spray, then spread the dough out bringing it up around the sides about an inch. This is a deep dish pizza.

I used a refrigerated, premade from Trader Joe’s that has garlic and herbs in it. It’s absolutely delicious. But you can use any pizza dough that you like. Frozen, refrigerated, or even homemade.

Top the dough  with half cheese,

then the cooked sausage and any other toppings that you want to put on it.

Next, add the sauce,

topped with the rest of the cheese, including the parmesan,

My husband loves pepperoni so we put some as the final layer.

Cover the top of the crockpot with a paper towel then top it with the lid. The paper towel helps absorb the steam so that the pizza gets crispy not soggy.

Cook on high for about two hours. After about an hour and a half check on it make sure the dough isn’t burning. we like ours good and brown and crispy around the edges.

Lift the pizza out of the crockpot using the parchment paper, then let it cool about 5 to 10 minutes.

Slice and serve. The easiest pizza you’ll ever make with virtually no cleanup.

© Copyright 2022 The Lazy Gastronome

5 from 3 votes

Print ^[7]

Crockpot Pizza

super easy with very little clean up

Course: Main Course, main dish

Cuisine: American, slow cooker

Keyword: crock pot, italian sausage, pepperoni, pizza, slow cooker

Servings: 4 servings

Author: HelenFern

Ingredients

• 16 oz. pre-made pizza dough
• 1 cup mozzarella, shredded
• 1 cup Italian sausage, cooked and drained
• 1/2 cup parmesan, shredded not canned
• 3/4 cup pizza sauce
• 1/4 cup sliced olives
• 12 to 15 slices pepperoni

Instructions

1. Start by lining the crock in your crockpot with some parchment paper. Cut a sheet big enough that will fit inside, then trim the edges so that it won’t interfere with the lid.

2. Spray it lightly with cooking spray, then spread the dough out bringing it up around the sides about an inch. This is a deep dish pizza.

3. Top the dough  with half cheese, then the cooked sausage and any other toppings that you want to put on it.

4. Next, add the sauce, topped with the rest of the cheeses.

5. Put the pepperoni on last.

6. Cover the top of the crockpot with a paper towel then top it with the lid. The paper towel helps absorb the steam so that the pizza gets crispy not soggy.

7. Cook on high for about two hours. After about an hour and a half check on it make sure the dough isn’t burning. we like ours good and brown and crispy around the edges.

8. Lift the pizza out of the crockpot using the parchment paper, then let it cool about 5 to 10 minutes.

9. Slice and serve. The easiest pizza you’ll ever make with virtually no cleanup.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe or to give as a gift!

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 dish is super easy. Cook the stew ^[11] 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 ^[12]

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!

My mother-in-law taught me how to slowly simmer and cook oxtails ^[16]. I didn’t think I’d like them, but I sure did!! Contrary to the name, these are actually beef. The meat is tender and flavorful (similar to short ribs ^[17]). Once you’ve tried them, you will want them again!

Here’s How to Cook up some Oxtails:

Place the potatoes and oxtails in the bottom of a crock pot.

Top with the mushroom soup.

Cook on low for 10 to 12 hours. Add salt and pepper to taste and serve hot!

© Copyright 2020 The Lazy Gastronome

5 from 1 vote

Print ^[18]

Slow Cooker Oxtails and Potatoes

Slowly cooked, extremely tender and rich in flavor. You've got to give it a try!

Course: Main Course, main dish

Cuisine: American

Keyword: beef, mushroom soup, oxtails, potatoes

Servings: 4 servings

Author: HelenFern

Ingredients

• 8 to 10 med to large Oxtails
• 12 baby potatoes
• 1 12-oz can condensed cream of mushroom soup
• salt and pepper to taste

Instructions

1. Place the potatoes and oxtails in the bottom of a crock pot.

2. Top with mushroom soup

3. Cook on low for 10 to 12 hours. Add salt and pepper to taste and serve hot!

Recipe Notes

© 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!

This is clearly soup ^[22] 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 ^[23]

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!