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6 pork rib chops, cut 3/4 inch thick (about 2 1/2 lbs)
1 (15 oz) can chili beans
1 1/4 cups salsa
1 cup fresh or frozen whole kernel corn
2 cups hot cooked rice


1. Trim excess fat from chops. Place chops in the bottom of a
3 1/2 or 4 quart crock pot. Add chili beans and salsa. Cover and
cook on HIGH 2 1/2 hours or LOW for 5 hours. When that step is complete, turn to HIGH setting if necessary. Stir in corn. Cover and cook 30 minutes longer on HIGH setting. Serve over rice. Sprinkle with chopped cilantro, if desired.

2. For all day cooking:
Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture). Cover and cook on LOW setting for 9 1/2 hours. Turn to HIGH setting. Stir in corn. Cover and cook 30 minutes longer.

Servings Per Recipe=6 Serving Size=1/6 of recipe

Weight Watchers PointsPlus+ =8 per serving

Nutritional Information

Total Fat (g)7
Saturated Fat (g)2
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)1
Cholesterol (mg)77
Sodium (mg)716
Carbohydrate (g)34
Fiber (g)4
Protein (g)33
Vitamin C (DV%)13
Calcium (DV%)6
Iron (DV%)19
Percent Daily Values are based on a 2,000 calorie diet

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