Slow-Cooker Archives - Noble Pig

Ham and Cabbage Soup

Cathy Pollak — Mon, 23 Mar 2026 17:30:06 +0000

Ham and cabbage soup is a full pot of cabbage, potatoes, and ham that cooks down into something you can keep going back to for a few days. It works in the slow cooker when you’ve got time, or on the stove when you don’t.

Ham and Cabbage Soup, and the Day I Didn’t Hate Kindergarten

Ham and cabbage soup is what I make when there’s leftover ham sitting in the fridge and a head of cabbage that needs to be used before it goes too far. I add potatoes and broth, and at some point, it just becomes soup. I usually make it in the slow cooker because I don’t feel like standing over the stove for something that’s this simple, but if you want to do it on the stovetop you can. It’s the same ingredients, just a different amount of attention.

I grew up on this kind of soup. My grandmother was always making something in a giant pot that felt too big, and I would drag a chair over to the stove so I could reach the pot and stir, which she let me do even though I probably wasn’t helping anything. That’s where I told her everything, while standing there, watching something simmer away.

I hated kindergarten. I have an August birthday, so I was on the younger side, I was also painfully shy, the kind of shy where getting on the bus felt like a full-body event and walking home alone afterward was worse. I didn’t want to be there, I didn’t talk, I just waited for it to be over. And then one day, it wasn’t terrible.

I came home, climbed up on the chair, started stirring whatever soup she had going, and she asked me, like she always did, “How was school?” And I said, “It was good today.”

She looked at me like, this is new. “Why?” And I said, “A man came and sang that song that’s always on the radio. The Rhinestone Cowboy one.” She just nodded. “Oh. That’s nice.”

That was it. Back to soup.

A couple days later, that song comes on the radio again and she goes, “Oh, that’s your song. The one from your school.” My parents are in the room now. “What do you mean, your song?” And she says, “The man who came to her class and sang it.” My mom turns to me. “What man?” “The man. He had a guitar. He sat in one of those tiny chairs and sang Rhinestone Cowboy.”

“Like… a parent?” “I don’t know. Maybe someone’s grandpa.” They just stared at me. “There is no way,” my dad goes. “That’s Glen Campbell.” And I’m like, okay.

“That’s Glen Campbell,” my mom repeats, already halfway out of her chair. “That’s not someone’s grandpa. That’s Glen Campbell.” Which meant nothing to me.

He sat in a tiny chair. He sang a song while we had snack on the rug. He gave everyone a high five and that felt like enough.

When my mom did finally ask the teacher, it was confirmed Glen Campbell was there, at the height of everything, number one song on the radio, huge star, just… sitting in a kindergarten classroom singing Rhinestone Cowboy to a bunch of five and six year olds like it was a completely normal thing to be doing. Turns out he was friends with my teacher.

My parents had a million questions after that. “What did he say?” “What was he like?” “How long was he there?”

And I had nothing. I remember the chair. I remember the guitar. I remember the high five.

And I remember coming home and standing at the stove, stirring soup, telling my grandma about it like it was just another thing that happened. That’s the only part that stuck.

This soup is the same thing. It’s not trying to be anything mind blowing. It’s cabbage that cooks all the way down, the potatoes give the broth a little body, the ham hock holds most of the flavor, and if you let it sit overnight it’s even better the next day.

It’s ham and cabbage soup.

Just… not the kind you think about too much while it’s happening.

What This Soup Turns Into

Brothy, not thick, not watery.
The cabbage cooks down and softens into the broth.
Potatoes break down enough to give it mouthfeel.
Ham is in every bite, and the flavor runs through everything because of the ham hock.
Savory, slightly salty from the ham, with some sweetness from the cabbage and carrots.
Chunky enough to know what’s in it, but nothing feels off.
Better the next day once it’s had time to sit in the fridge.

Ingredients

Low sodium chicken or vegetable broth – don’t start salty or you’ll spend the rest of the time adjusting it. You’re building this from the start, not fixing it later.
Yellow onion – the first thing in the pot, every time.
Carrots – they come through a little sweeter than expected.
Celery – the one ingredient you notice when it’s missing.
Garlic – two cloves is standard. More is a decision.
Green cabbage – it looks like too much until it isn’t. Give it time, it changes on its own.
Russet potatoes – they soften and give something back to the broth.
Ham – cut into pieces, not tiny scraps. If you’re starting from a whole ham, this is how I make and carve a bone-in holiday ham.
Parsley – it feels necessary. Dried in the soup, fresh for garnish.
Dried rosemary – tiny, but mighty.
Coarse ground pepper – needed.
Ham hock – this is where the flavor comes from. This isn’t where you hold back. It’s used the same way in my grandmother’s sauerkraut recipe.

How to Make Ham and Cabbage Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (everything goes in)
Add the broth, onion, carrots, celery, garlic, cabbage, potatoes, ham, parsley, rosemary, and pepper to the slow cooker. Give it a quick stir so nothing’s sitting dry on top acting like it’s not part of this.
Step Two (ham hock, obviously)
Set the ham hock right in the middle and press it down so it’s mostly under the broth. That’s where the depth comes from.
Step Three (leave it alone)
Cover and cook on low for 6 to 8 hours or on medium for about 4. The cabbage cooks all the way down, the potatoes soften, and the whole thing starts to smell like it’s been going all day.
Step Four (take it out, put it back)
Pull out the ham hock. If there’s anything worth keeping on it, pull it off and drop it back into the pot. Give it a stir so everything finds its place again.
Step Five (taste it first)
Taste the broth before you add anything. The ham and the ham hock have already done a lot here. You’ll know if it needs anything.
Step Six (serve it)
Ladle it into bowls, add a little fresh parsley if you have it, and that’s it. Bread on the side if you want it.

Stovetop Directions

If you’d rather make this on the stove, heat a little olive oil in a large pot and cook the onion, carrots, and celery for 5 to 6 minutes until they start to soften. Add the garlic and cook another minute, then add the broth, cabbage, potatoes, ham, parsley, rosemary, pepper, and the ham hock. Bring it to a simmer and let it cook for 20 to 25 minutes, until the vegetables are tender and the broth has taken on that same ham-forward flavor. Pull out the ham hock, add back any meat, and that’s it. This method will have less flavor. It just gets to the end faster.

Recipe Tips

Don’t add salt at the beginning. Between the ham and the ham hock, it’s likely enough. Taste it at the end.
Use low sodium broth. If you don’t have it, use 4 cups broth and 2 cups water or you’ll spend the rest of the time trying to fix it.
This works best with leftover ham from a bone-in ham, since that’s where the ham hock comes from. Spiral hams won’t give you one.
If you don’t have a ham hock, you can buy one in the meat section. They usually have them.
If you don’t have leftover ham, use a ham steak and cut it into pieces. It will work, just not the same depth. Don’t use deli ham. It won’t hold together.
Cut your vegetables roughly the same size so nothing is done too early while something else is still catching up.
Cabbage shrinks more than you think it will. What looks like too much isn’t.
If you want to add more to it, white beans, cauliflower, or kale fit. Just don’t overload it to the point where it stops being soup.

Storage

Store leftovers in an airtight container in the fridge for 3 to 4 days. It tastes better the next day.
The potatoes keep softening as it sits, and the cabbage cooks down even more.
If it starts tasting too strong, add a little water or broth and warm it back up.
This doesn’t freeze well. The potatoes don’t come back the same and the texture changes.
Reheat gently on the stove or in the microwave until hot. It doesn’t need much.

FAQs

Why does my broth look cloudy?
It’s the potatoes and everything moving as it cooks. That’s normal.
Why does it smell stronger after a day in the fridge?
Cabbage keeps going. That’s part of it.
Do I need to skim anything off the top?
No. This isn’t that kind of soup.
Why do my potatoes feel like they’re disappearing?
They break down as they cook. That’s where some of the body comes from.
Can I leave it in the slow cooker longer than 6 to 8 hours?
You can, but everything will go further than you want it to.
Why does this taste different every time I make it?
Because the ham is always a little different. That’s what drives most of the flavor.
Can I make this without cabbage?
You can, but then it’s a different soup.

From My Kitchen Notes

Not recipe tips, just musings.

Some things get better the longer they sit. Not everything, but this does.
I had no idea Glen Campbell was a big deal, so he wasn’t. He was just a man in a tiny chair with a guitar, and that was enough for me.
I still don’t care about celebrities or their opinions.
I hated kindergarten, but I liked standing at the stove afterward, which is probably the only part that mattered.
There’s a moment where everything in the pot still feels separate. It doesn’t stay that way.
The fact that I thought Glen Campbell was a grandpa, but he was really in his forties makes me laugh now.
Ham is the driver here. The rest falls into place if you give it time.
There are things you don’t recognize as important when they’re happening. That doesn’t make them less real.
Some things only make sense later, and some things don’t need to.
A ham hock and a Polish grandmother, neither is subtle. Neither asks for approval, but both change everything they touch.
You can leave things out of this soup, but you’ll know.
There’s a point where not doing anything becomes the decision. Noted.
Not everything in the pot is meant to stand out. Some things are there to carry everything else.
I don’t remember most of kindergarten. I remember the smell of soup after, and this story because it was repeated back to me many times during my childhood.
You can make something out of whatever you have, but it only works if you let it change.
There are ingredients you add because they’re necessary, and ingredients you add because you know what happens if you leave them out.
Some things don’t declare themselves while they’re happening. They just become obvious later.
You can stand right next to something and not realize what you’re looking at.
There’s always more going on in a pot like this than it looks like from the outside.

More Brothy Soups

Wonton Soup – clear broth, quick, simple.
Minestrone Soup – vegetables, beans, broth.
Slow Cooker Thai Chicken Noodle Soup – broth, noodles, slow cooked.
Thai Chicken Curry Soup with Coconut Milk – brothy, coconut, a little richer.

This post may contain affiliate links. Please read my disclosure policy.

Ham and Cabbage Soup

Ham and cabbage soup with potatoes, cabbage, and ham cooked into a brothy soup with soft vegetables and a savory broth. Slow cooker or stovetop depending on how you make it.

Course Main Course, Soup

Cuisine American

Keyword cabbage soup with ham, ham and cabbage soup, ham cabbage potato soup, leftover ham soup, slow cooker cabbage soup

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 240kcal

Author Cathy Pollak

Equipment

slow cooker Cooks the soup low and slow for better flavor.
Dutch Oven or large pot. For stovetop version.
Ladle For serving.

Ingredients

6 cups (1.4 L) low-sodium chicken broth or vegetable broth.
1 large yellow onion diced
2 large carrots peeled and chopped
3 celery ribs chopped
2 cloves garlic minced
3 cups (180 g) chopped green cabbage
2 cups (300 g) peeled and diced russet potatoes
1½ cups (225 g) chopped ham
1 tsp (2 g) dried parsley
½ tsp (0.5 g) dried rosemary leaves
½ tsp (0.5 g) coarse ground black pepper
1 ham hock
fresh parsley for garnish (optional)

Instructions

Instructions (Slow Cooker):

Add the broth, diced onion, carrots, celery, garlic, chopped cabbage, potatoes, ham, parsley, rosemary, and black pepper to the slow cooker. Stir to combine so the vegetables are evenly distributed in the broth.
6 cups (1.4 L) low-sodium chicken broth, 1 large yellow onion, 2 large carrots, 3 celery ribs, 2 cloves garlic, 3 cups (180 g) chopped green cabbage, 2 cups (300 g) peeled and diced russet potatoes, 1½ cups (225 g) chopped ham, 1 tsp (2 g) dried parsley, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) coarse ground black pepper
Nestle the ham hock into the center of the soup, making sure it is mostly submerged so it can release flavor into the broth as it cooks.
1 ham hock
Cover and cook on low for 6 to 8 hours or on medium for about 4 hours, until the cabbage is very tender, the potatoes are soft, and the broth has taken on a rich, savory flavor from the ham.
Remove the ham hock and discard it or pull off any usable meat and return it to the soup. Stir the soup gently to redistribute the ingredients.
Taste the broth before adding any salt. The ham and ham hock will add salt as the soup cooks, so additional seasoning may not be needed.
Ladle the soup into bowls and serve hot, with chopped parsley and additional ham if desired.
fresh parsley

Instructions (Stovetop):

Heat 1 tablespoon (15 ml) olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened. Stir in the garlic and cook for 1 minute.
1 large yellow onion, 2 large carrots, 3 celery ribs, 2 cloves garlic
Add the broth, cabbage, potatoes, ham, parsley, rosemary, black pepper, and ham hock. Bring to a simmer and cook for 20 to 25 minutes, until the vegetables are tender.
6 cups (1.4 L) low-sodium chicken broth, 3 cups (180 g) chopped green cabbage, 2 cups (300 g) peeled and diced russet potatoes, 1½ cups (225 g) chopped ham, 1 tsp (2 g) dried parsley, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) coarse ground black pepper, 1 ham hock
Remove the ham hock, return any usable meat to the pot, and taste before adding salt. Add fresh parsley for garnish if you like.

Notes

Use leftover ham cut into chunks, not thin deli slices.
Low-sodium broth is important to prevent the soup from becoming too salty. If needed, use 4 cups broth and 2 cups water.
The ham hock adds depth of flavor but can be omitted; adjust salt at the end if needed.
Additional vegetables like cauliflower, kale, or white beans can be added.

If you’re making this Ham and Cabbage Soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Ham and Cabbage Soup? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Ham and Cabbage Soup appeared first on Noble Pig.

Slow Cooker Garlic Confit Mashed Potatoes

Cathy Pollak — Mon, 12 Jan 2026 17:38:19 +0000

These slow cooker mashed potatoes get their flavor from garlic confit, using both the soft cloves and the oil they cook in. The potatoes cook gently in broth, mash easily, and stay creamy without constant attention.

Slow Cooker Garlic Confit Mashed Potatoes, Without the Usual Mess

These slow cooker mashed potatoes get their depth from garlic confit, where garlic slowly cooks in oil until it turns soft, mellow, and very savory. I use both the cloves and the oil here, which is why the flavor is rich without being overwhelming. This is the same garlic confit I shared last week, and this is exactly the kind of recipe it was meant for.

Using the slow cooker does change the whole experience of mashed potatoes. There’s no draining at the sink, racing the clock, or last-minute panic when you’re cooking dinner and everything else is happening at once. The potatoes cook slowly in broth and absorb flavor as they go. They end up creamy without needing a lot of correction later, which is the sweet spot for this method.

Garlic confit gives you a better result here because it dissolves into the potatoes. The cloves mash easily and the oil flavors evenly throughout. Nothing feels compromised or out of place. The garlic flavor holds its own without taking over.

These are mashed potatoes you can make earlier in the day, keep warm without stress, and serve whenever you’re ready. You don’t have to wait for a special occasion, or a crowd you’re trying to feed to make these. Just because it’s Monday is good enough.

Why I Love This Recipe

I like mashed potatoes that take their time. Throwing everything in the slow cooker and letting it go feels calmer, and the potatoes always end up right where they’re supposed to be (on my plate).
Garlic confit changes the mood of this recipe. It’s garlic without the bitter edge. It’s warm and mellow, and it spreads through the potatoes like finger fog instead of a storm.
Yukon Golds do what they’re good at and aren’t needy like other varieties. They soften nicely and mash easily.
Cooking the potatoes in broth means they start out seasoned instead of needing to be fixed later. I appreciate that.
These stay creamy while they sit in the slow cooker, which makes them dependable in a way mashed potatoes usually aren’t.
I like that I can mash them until they look just about right and stop there. No rescuing required or second guessing.
The finished potatoes are ready for me when I need them, instead of the other way around.
The leftovers are always good, which always feels like a small mercy in and of itself.

Ingredients

Yukon Gold potatoes – These are always my first choice for mashed potatoes. They soften, mash, and taste good before you add anything to them.
Chicken broth – This cooks into the potatoes instead of just sitting underneath them. It gives you flavor immediately without having to bandage things later.
Kosher salt – Enough to season the potatoes while they cook so you’re not chasing balance at the end.
Garlic confit cloves – Soft, mellow, and sweet in the way only slow-cooked garlic gets. This is where the flavor comes from.
Garlic confit oil – Use it. It matters so much. It takes the garlic through the whole pot instead of leaving it stranded.
Unsalted butter – Adds richness without taking over. You can taste it, but it doesn’t need to be the star here.
Whole milk or half-and-half – Warm it before adding so everything stays smooth. Use more or less depending on how you like your potatoes.
Black pepper – Just enough to give the potatoes a little something and keep them from feeling boring.

How to Make Slow Cooker Garlic Confit Mashed Potatoes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (load the slow cooker)
Put the peeled, cut potatoes into a 6-quart slow cooker with the chicken broth and kosher salt. Give it a good stir so everything’s coated, then spread the potatoes out so they’re mostly even. This is not the moment for potato stacking chaos. We want them cooking on the same timeline.
Step Two (cook until soft)
Cover and cook on high for 3 to 4 hours, until the potatoes are fully soft and don’t resist a fork at all. You’ll probably still have some liquid hanging out in the bottom. Leave it. That’s part of why these turn out creamy instead of sad.
Step Three (drain)
Carefully pour off most of the liquid, but keep about ½ cup in the slow cooker. That little bit makes mashing easier and gives you a head start on texture without having to drown the potatoes later.
Step Four (add the garlic confit)
Add the garlic confit cloves, garlic confit oil, and softened butter straight into the pot. Mash until smooth, or stop early if you like some texture left behind. The garlic confit melts right in and gives you real flavor without that sharp garlic aftermath.
Step Five (finish with warm milk)
Slowly stir in the warmed milk or half-and-half, adding only what you need to get the consistency you like. If you want them looser, add a few tablespoons at a time. You can always add more. Taking it back is not a thing.
Step Six (season and hold)
Season with black pepper and more salt if needed, then stir until everything’s fully combined. If you’re not serving right away, switch the slow cooker to warm. Stir once in a while and keep the lid on so the top doesn’t dry out.

Recipe Tips

Yukon Golds are doing the work here, which is why I prefer them. They naturally taste rich and don’t need much to turn into their creamiest self. If you use Russets, expect to add a little more milk and patience.
Cut the potatoes into similar-sized chunks. This is not so much about precision, but more about not having half of them ready while the rest are still negotiating themselves down to softness.
Don’t stress if there’s liquid left in the slow cooker after cooking. That bit of broth is helpful, not a mistake, and makes the mash smoother without turning it soupy.
Garlic confit is mellow by nature. If you’re worried these will be “too garlicky,” they won’t be. Eight cloves are the perfect amount for rich, comforting garlic-flavored potatoes.
Make sure to warm the milk before adding it. Cold milk cools everything down and makes you stir more than you need to, which is how potatoes start getting weird.
Mash them by hand if you’re able. A masher gives you control, and control keeps things from crossing into glue territory.
If you’re holding these on warm, give them a stir every so often. They don’t need constant attention, just a check-in so the top doesn’t dry out and pretend it’s a crust.

Storage

These mashed potatoes keep well in the refrigerator for up to 3 days. Transfer them to an airtight container once they’ve cooled.
To reheat, add a splash of milk or broth and warm gently, either on the stovetop or back in the slow cooker on low. Stir occasionally until they’re smooth again and stop as soon as they’re hot. Overdoing it is how mashed potatoes lose any charm they could have.
If you want to hold them in the slow cooker, switch it to warm once they’re done and give them a stir every 20–30 minutes so the surface stays the way you want it. A little extra milk or broth fixes anything that starts looking too thick.
Freezing is not worth it here. The texture comes back wrong, and this recipe is too good to be downgraded like that.

FAQs

What kind of potatoes work best for these mashed potatoes?
Yukon Golds are my go-to. They need almost no input from you, not even good vibes. Russets do work if that’s what you have, but they want more milk or butter to get to the same place. Ultimately it’s your choice.
How long do they really need in the slow cooker?
When I make these, they’re usually ready right around 3 hours on high, but slow cookers all run a little differently. Check them at the 3-hour mark and keep going if they’re not completely soft yet. You’re looking for potatoes that give up easily when you poke them.
Why is there still liquid left in the slow cooker?
That’s on purpose. Leaving some of the broth behind makes the potatoes easier to mash and keeps the texture smooth without relying only on milk. You want enough moisture that everything comes together easily, not a dry pot you have to deal with.
Do I need to warm the milk first?
You don’t have to, but warm milk makes the whole process smoother. Cold milk technically works, but it usually means more mashing to get the same texture, which isn’t my favorite way to spend the last five minutes.
How much milk should I add?
I usually start with about ¾ cup (177 ml) and stop there. If you like them looser or very smooth, you can add more, just a little at a time. It’s easy to overshoot if you rush it.
What if I don’t have garlic confit?
You can use roasted garlic and a little roasted garlic oil instead, and it will still be good. It just won’t have the same mellow, sweet flavor that garlic confit adds. Confit garlic blends in, while roasted garlic is a bolder flavor.
How garlicky are these?
They’re flavorful but not pungent. Garlic confit softens the garlic and takes away the bite, so eight cloves give you richness without turning the potatoes into a statement piece. If you want more, add another clove or drizzle a little extra confit oil on top.
Why don’t you boil the potatoes first?
Cooking them directly in the slow cooker means less handling and fewer chances to waterlog them. They soften in their own time, absorb flavor, and mash up easily without feeling whipped into submission.

From My Kitchen Notes

The are my observations while cooking, making, serving and eating this recipe. These are not cooking tips.

I like food that will sit there and come together while I think about something else entirely. These potatoes don’t need anything from me once they’re going.
I find relief in cooking something that isn’t trying to become a moment. It just shows up hot and intact, which feels like a win.
Garlic confit changes the way I think about making something because once it exists, it keeps showing up as something else. You make it once (then a thousand times), and then it slowly rewires everything that comes after.
Mashed potatoes are a reminder that real softness doesn’t come from force. If you push too hard, they turn on you.
I notice I cook better when I’m not trying to win. These potatoes live there, in the no-performance zone.
Mashing potatoes is repetitive and keeps my hands busy while my brain wanders off and picks at things it probably shouldn’t.
These potatoes will not fix your life, but they also don’t add to the mess. Sometimes that’s the best outcome available.
If you want them wilder or more indulgent, that’s a different day. These are perfect as they are.

A Few More Ways I Cook Potatoes

If potatoes matter to you, these are worth your time.

Instant Pot Mashed Potatoes – fast, fluffy, reliable.
Salt and Vinegar Smashed Potatoes – crisp edges, vinegar bite.
Breakfast Potatoes (Home Fries) – cast iron, golden, steady.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Garlic Confit Mashed Potatoes

Creamy slow cooker mashed potatoes made with garlic confit, using both the soft cloves and infused oil for mellow, savory flavor. The potatoes cook gently in broth, mash easily, and stay creamy while holding warm for serving.

Course Side Dish

Cuisine American

Keyword crockpot mashed potatoes, garlic confit mashed potatoes, holiday mashed potatoes, make-ahead mashed potatoes, roasted garlic mashed potatoes, slow cooker garlic confit mashed potatoes, slow cooker mashed potatoes

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 290kcal

Author Cathy Pollak

Equipment

slow cooker (6-quart / 5.7-liter). Provides gentle, even heat and allows the potatoes to cook and hold.
potato masher Gives full control over texture and prevents overworking the potatoes.

Ingredients

4 lbs (1.8 kg) Yukon Gold potatoes peeled and cut into chunks
1 cup (240 ml) chicken broth
1 tbsp (18 g) kosher salt
8 garlic confit cloves
¼ cup (60 ml) garlic confit oil
6 tbsps (85 g) unsalted butter softened
¾ to 1 cup (177 to 240 ml) whole milk or half-and-half, warmed
½ tsp (1 g) black pepper

Instructions

Add the peeled and cut potatoes to a 6-quart (5.7-liter) slow cooker along with the chicken broth and kosher salt. Stir to coat evenly and spread the potatoes into a mostly even layer.
4 lbs (1.8 kg) Yukon Gold potatoes, 1 cup (240 ml) chicken broth, 1 tbsp (18 g) kosher salt
Cover and cook on high for 3 to 4 hours, until the potatoes are very tender and easily pierced with a fork. Some liquid may remain in the slow cooker, which helps create a creamier texture when mashing.
Carefully pour off excess liquid, leaving about ½ cup (120 ml) in the slow cooker.
Add the garlic confit cloves, garlic confit oil, and softened butter. Mash directly in the slow cooker until smooth or slightly textured.
8 garlic confit cloves, ¼ cup (60 ml) garlic confit oil, 6 tbsps (85 g) unsalted butter
Slowly stir in the warmed milk or half-and-half, adding only enough to reach the desired consistency. Add additional liquid a few tablespoons (15 ml per tablespoon) at a time if needed.
¾ to 1 cup (177 to 240 ml) whole milk
Season with black pepper and additional salt to taste. If holding for serving, switch the slow cooker to warm, stirring occasionally and keeping covered.
½ tsp (1 g) black pepper

Notes

Yukon Gold potatoes mash smoothly with minimal added liquid; Russets may require more milk or butter.
Leaving some cooking liquid behind helps prevent dry or stiff mashed potatoes.
Warm milk reduces overmixing and keeps the texture smooth.
For very smooth potatoes or immersion blending, the full 1 cup (240 ml) of milk may be needed.
These can be held on warm for up to 2 hours, stirring every 20 to 30 minutes and adding milk or broth if needed.
Nutrition was calculated using whole milk and the lower end of the milk range.
Garlic confit oil and butter account for most of the fat content.
Values are estimates and will vary based on milk choice and portion size.

If you’re making these slow cooker garlic confit mashed potatoes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Slow Cooker Garlic Confit Mashed Potatoes? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Garlic Confit Mashed Potatoes appeared first on Noble Pig.

Slow Cooker Korean BBQ Chicken

Cathy Pollak — Mon, 18 Aug 2025 14:52:41 +0000

Slow cooker Korean BBQ chicken goes low and slow into a glossy, sweet-heat shred. It’s sticky, tender, and impossible to stop eating.

Korean BBQ Chicken That’s Saucy, Shredded, and Impossible to Resist

The first time I dropped chicken thighs into the slow cooker with a splash of Korean BBQ sauce and a spoonful of gochujang, I wasn’t expecting much. What came out hours later was a glossy, sticky shred that tasted way bigger than any of the effort I put in.

This recipe is all about the sauce melting into the chicken until it practically falls apart on its own. Garlic, ginger, honey, and that blast of gochujang build a slow burn that melds the sweet with savory. The flavor is nuanced in the best way.

I pile this bbq chicken over hot rice, but it’s just as good stuffed into sliders, lettuce wraps, or eaten straight out of the pot before it even makes it to the table (I’m telling on myself here). Once you make it, you’ll see why this is a favorite of mine.

My Favorite Perks of an Easy Korean Chicken Recipe

Low prep. Ten minutes and the chicken’s in the slow cooker doing its thing.
Sweet-heat balance. The BBQ sauce and gochujang make it saucy, spicy, and just sweet enough without being cloying.
Tender every time. Thighs stay juicy and shred perfectly, no dry or stringy chicken here.
Leftovers you want. It reheats into lunches or next-day bowls without feeling like a slog.

Ingredients

No extras here, just what makes this chicken worth making.

Chicken thighs. Boneless, skinless, and always juicy.
Korean BBQ sauce. The shortcut base of the whole dish that keeps things simple.
Gochujang. Brings out the spice and depth of the bbq sauce.
Honey. A touch of sweet to soften the heat. I also use use honey in my pineapple habanero hot sauce to calm down the heat.
Garlic and ginger. No skipping. Both add so much flavor.
Chicken broth. Keeps it saucy without watering things down.
Green onions. Clean, fresh finish with oniony flavor.
Sesame seeds. Toaste them for crunch if you want, or purchase them already toasted.
White rice. Serve however you want, but rice catches all the sauce.

How to Make Slow Cooker Korean BBQ Chicken

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the chicken in the pot)
Lay the chicken thighs right into the bottom of the slow cooker. Nothing fancy, just drop them in.
Step Two (stir up the sauce)
In a small bowl, mix together the Korean BBQ sauce, gochujang, honey, garlic, ginger, and chicken broth. Give it a good stir so everything blends.
Step Three (cover it up and cook)
Pour the sauce all over the chicken. Cover with the lid and let it go for 4 to 5 hours on LOW or 2 to 3 hours on HIGH. You’re looking for the chicken to be tender and hit 165°F (74°C).
Step Four (shred it up)
Once it’s ready, grab two forks and shred the chicken right in the slow cooker. Stir it around so every bite is coated in that sauce.
Step Five (rest and serve)
Let the chicken sit for a few minutes so the flavors settle in. Serve it over hot rice and top with sesame seeds and green onions.

Recipe Tips

Do these few small things to turn this into the kind of slow cooker chicken you’ll actually be proud of. It’s such an easy recipe to get on the table for dinner.

Thighs over breasts. They stay juicy and shred without drying out.
Taste the sauce. Gochujang heat can vary, so give it a stir and adjust before pouring it over. It’s the paste you want here, not the bottled versions labeled as “sauce.”
Watch the starting temp. Chicken straight from the fridge cooks slower than chicken closer to room temp, and frozen thighs can add an extra hour or more.
Cook it through. LOW brings out the deepest flavor, but HIGH still gets you tender chicken if that’s the time you’ve got.
Shred in the pot. That way the chicken soaks up every last bit of sauce instead of drying out on a plate.
Rest before serving. Five minutes is enough for the sauce to thicken and cling to the chicken.

Leftovers, Storage and Freezing

If you’ve got leftovers, this chicken keeps its flavor. Here’s how I handle it:

Fridge. Store the chicken with its sauce in an airtight container for up to 4 days. The sauce helps keep it from drying out.
Reheat. Warm gently on the stove or in the microwave. Add a splash of broth if the sauce thickens up too much.
Freezer. Portion the chicken into smaller containers and freeze for up to 3 months. Makes it easy to grab just what you need.

FAQ About Slow Cooker Korean BBQ Chicken

Is this recipe very spicy?
It’s more on the mild side. You can adjust the heat by using more or less gochujang, or leave it out if you’d rather keep it completely mild. If you’re looking for another way to use up that jar, try my gochujang steak bites, ground turkey stir-fry, or my gochujang chicken sandwich.
Can I make this ahead of time?
Yes. It works well for meal prep and the flavors deepen if you let it sit overnight.
What are good side dishes?
Steamed rice, stir-fried vegetables, quick pickled cucumbers, kimchi, or coleslaw or make a sandwich with my homemade slider buns.
Can I freeze before cooking?
You can. Mix the raw chicken with the sauce in a freezer bag and freeze for up to 3 months. Thaw it fully before it goes into the slow cooker.

More Slow Cooker Chicken Recipes

A few more favorites when chicken’s on the menu:

Slow Cooker Chicken Burrito Bowls – Shredded chicken with beans and all the taco fixings.
Slow Cooker Hawaiian Chicken – Sweet, sticky, and seriously good.
Slow Cooker Shredded Taco Chicken – Perfect for tacos, tostadas, or spooned over rice.
Slow Cooker Thai Chicken Noodle Soup – Coconut milk, ginger, and tender chicken.

Sweet Heat on Autopilot

This isn’t background food. It’s glossy, shredded chicken that pulls apart in the sauce while you’re off doing other things. Sweet, spicy, and easy in a way that doesn’t taste like easy.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Korean BBQ Chicken

Slow cooker Korean BBQ chicken is saucy, tender, and full of sweet heat. An easy weeknight dinner that shreds perfectly for rice bowls, tacos, or sliders.

Course Dinner, Lunch, Main Course

Cuisine Korean-Inspired

Keyword Bibigo Korean BBQ sauce chicken, crockpot korean bbq chicken, Easy Korean chicken recipe, gochujang chicken slow cooker, shredded korean chicken, slow cooker korean bbq chicken

Prep Time 10

Cook Time 4

Total Time 4 10

Servings to 6

Calories 289kcal

Author Cathy Pollak

Equipment

slow cooker Lets the chicken cook gently until tender and shreddable.
mixing bowls For stirring the sauce together.
measuring cups and spoons For accuracy with ingredients.
Meat Thermometer To check that the chicken reaches 165°F (74°C).

Ingredients

1 lb (454 g) boneless, skinless chicken thighs
1 cup (240 g) Korean BBQ sauce -my favorite brand (this is available everywhere)
2 tbsps (30 g) Gochujang (Korean chili paste) or more to taste
1 tbsp (21 g) honey
1 tbsp (9 g) minced garlic
1 tbsp (6 g) minced fresh ginger
¼ cup (60 ml) low-sodium chicken broth
cooked white rice for serving
2 green onions thinly sliced for garnish
sesame seeds garnish for serving (optional)

Instructions

Add the chicken thighs to the bottom of the slow cooker.
1 lb (454 g) boneless, skinless chicken thighs
In a small bowl, stir together the Korean BBQ sauce, gochujang, honey, garlic, ginger, and chicken broth. Pour the mixture evenly over the chicken.
1 cup (240 g) Korean BBQ sauce -my favorite brand, 2 tbsps (30 g) Gochujang (Korean chili paste), 1 tbsp (21 g) honey, 1 tbsp (9 g) minced garlic, 1 tbsp (6 g) minced fresh ginger, ¼ cup (60 ml) low-sodium chicken broth
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Shred the chicken directly in the slow cooker using two forks, then stir to coat it well in the sauce.
Let the chicken rest for 5 minutes, then serve over hot rice. Garnish with sesame seeds and green onions.
cooked white rice, 2 green onions, sesame seeds

Notes

The starting temperature of the chicken thighs will effect how long it takes to cook.
I usually set the timer a little short and check, since chicken can cook faster depending on the size of the thighs.
Gochujang heat levels vary, so taste the sauce mixture and adjust to your preference before adding it to the chicken.
Shredding the chicken right in the slow cooker helps it soak up more sauce.

For optimal outcomes when preparing this slow cooker Korean BBQ chicken, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you made this Slow Cooker Korean BBQ Chicken? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Korean BBQ Chicken appeared first on Noble Pig.

Slow Cooker Hawaiian Chicken – Sweet, Saucy, and Easy

Cathy Pollak — Tue, 20 May 2025 18:32:02 +0000

Slow cooker Hawaiian chicken is my favorite kind of dinner to throw together when I want big flavor without hovering over the stove. The hoisin, pineapple, garlic, and sweet chili heat carry it all the way to the finish line.

This is dinner when hoisin, pineapple and garlic get together

Hoisin, garlic, pineapple, soy, and orange juice—it all goes in at once, and it works. I made sure the sauce turned sweet and savory with just enough heat, and the chicken soaked it up while the slow cooker did its thing. Tossing in peppers and red onion softened the mix without disappearing, and the whole thing starts to smell like dinner an hour in. Whether you’re using a slow cooker or a Crockpot, the setup’s the same—everything goes in and the flavor takes care of itself.

The fresh ginger matters here. So does the sesame oil. They don’t overpower anything, but they pull the sauce into the kind of flavor that doesn’t need fixing. I don’t mess with this one much—just toss in a cornstarch slurry at the end if I want the sauce to cling a little more.

This is my favorite kind of dinner that doesn’t need anything else once it hits the plate.

Sweet, saucy, and worth making

If a craving for pineapple chicken hits, this covers it without the take-out syrup style ones you’re used to. There’s hoisin, pineapple juice, soy, garlic, orange juice—so yeah, it’s sweet. But it’s also garlicky, a little salty, and it tastes like more than just sauce poured over chicken. The fresh ginger gives it some edge, and the sesame oil pulls it all together without taking over.

My goal is always to not complicate dinner—I just want it to taste good without needing anything extra. This one nails that.

Why I’ve been making this slow cooker chicken on repeat

I don’t have to sear anything or prep much—everything goes straight in.
The sauce thickens just the way I like it, without turning gloopy.
I’ve served it over rice, noodles, even stuffed into baked potatoes—it works every time.

What goes into slow cooker Hawaiian chicken

There’s sweetness, salt, heat, and plenty of garlic in this slow cooker dinner.

Soy sauce, hoisin sauce, and orange juice – The mix that gives it that salty-sweet base with a little citrus to cut through.
Light brown sugar – Just enough to bring out the pineapple without making it overly sweet.
Sesame oil – Adds that nutty edge that works so well with the garlic and hoisin.
Garlic and fresh ginger – These go in bold and stay that way.
Garlic powder and red pepper flakes – A little extra boost that makes the whole thing taste more complete.
Skinless, boneless chicken breast – Cut into pieces so it cooks evenly and soaks up the sauce.
Pineapple chunks and juice – Straight from the can. The chunks go in with everything else, and the juice gets stirred into the sauce.
Red and yellow bell peppers, red onion – They hold their shape and add color, which makes the whole thing feel a little more put together.
Cornstarch and water – Stir these together at the end if you want the sauce to thicken.
Green onions and sesame seeds – Tossed on top before serving. Not essential, but I always add them.

Here’s how it comes together

Find the complete printable recipe with measurements in the recipe card at the bottom of the post.

Step One (mix the sauce)
Pour the soy sauce, orange juice, brown sugar, hoisin, sesame oil, garlic, ginger, red pepper flakes, and garlic powder straight into the slow cooker. Give it a quick stir—it doesn’t need to be perfect, just mixed up.
Step Two (load it up)
Add the chicken, pineapple chunks and juice, both bell peppers, and the red onion. Stir everything around so it’s coated in that sauce.
Step Three (let it cook)
Put the lid on and set it to high for 2 to 3 hours or low for 4 to 6. You’ll know it’s ready when the chicken hits 165°F and breaks apart easily.
Step Four (thicken if you want to)
If the sauce looks a little too thin for your liking, mix the cornstarch and water in a small bowl, then stir that into the slow cooker. Let it cook uncovered for 10 minutes or so until the sauce thickens a bit.
Step Five (finish and serve)
Spoon it into bowls or over rice, and top with green onions and sesame seeds if you’re using them.

Tips for getting the most out of this recipe

This is one of those meals that doesn’t require much, but there’s still room to make it your own—or adjust it to what’s in your kitchen.

Ginger paste works fine if you don’t feel like peeling and slicing fresh.
If you’ve only got green or orange bell peppers, go with it. It won’t change much.
For more sweetness, add a little extra pineapple juice before cooking. A splash of rice vinegar at the end will bring a bit more contrast.
The type of orange juice you use will change the sweetness—store-bought is sweeter than freshly squeezed. Always strain it to keep it pulp-free.
I’ve served this over coconut rice, fried rice, plain white rice—whatever’s around.
My rainbow macaroni salad or pineapple coleslaw both make good sides here, especially if you’re making a full plate.
You can throw in broccoli or snap peas during the last 30 minutes if you want to skip a separate side.
For something oven-baked with a similar sweet and savory combo, I make my baked BBQ chicken skewers with pineapple and peppers.

How I store what’s left (if there is any)

This one keeps well if you have leftovers. The sauce holds its texture, and the chicken stays tender even after reheating.

Let it cool, then transfer to an airtight container and refrigerate. It’ll keep for up to 4 days.
Reheat gently on the stovetop or in the microwave. I stir in a splash of water if the sauce’s gotten too thick.
You can freeze it, too. Once it’s cooled, pack it into a freezer-safe container and use it within 2 months.
Thaw overnight in the fridge, then reheat the same way—low and slow, so nothing dries out.

Frequently Asked Questions

Can I use chicken thighs instead of breast? Yes—boneless, skinless chicken thighs work just as well. You’ll need to trim the excess fat or you’ll end up with an oil slick in the sauce. The texture stays tender, even if they cook a little longer.
Does this taste like takeout sweet-and-sour chicken? Not really. It’s sweeter and more garlicky, and the hoisin gives it a different kind of flavor. The sauce tastes like what’s in it, not like something from a packet.
Will the peppers and onions get mushy? No—since they’re cut into larger chunks and go in from the start, they cook through but still keep some bite. If you want them firmer, you can add them halfway through.
Do I need to thicken the sauce? Only if you want a thicker finish. Some people like it more pourable over rice, others want it to cling more. The cornstarch slurry is there if you need it.
Can I double the recipe? Yes, as long as your slow cooker has the room. Keep the lid on and expect it to take a little longer to cook through.
Can I make something similar with ground meat instead? Yes—my slow cooker Hawaiian meatballs use a lot of the same flavors and work great over rice too. Same sweet and savory vibe, just a different texture.

More slow cooker chicken recipes to try

If you’re into slow cooker chicken and always looking for easy weeknight dinner ideas, these are a few more to keep in the rotation.

Slow Cooker Chicken Burrito Bowls – Shredded chicken with beans and taco seasoning—easy for bowls, wraps, or nachos.
Slow Cooker Honey Pineapple Chicken Wings – Sweet, sticky, and fall-off-the-bone with plenty of flavor.
Slow Cooker Shredded Taco Chicken – Great for tacos, tostadas, or piling onto rice.
Slow Cooker Korean BBQ Chicken – Serve it over rice or between slider buns.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Hawaiian Chicken

This slow cooker Hawaiian chicken is sweet, saucy, and packed with hoisin, garlic, pineapple, and ginger. The chicken cooks in a flavorful sauce with bell peppers and red onion until tender. Serve it over rice or noodles for an easy, flavorful dinner.

Course Dinner

Cuisine American, Hawaiian-Inspired

Keyword easy weeknight dinner, Hawaiian chicken, hawaiian chicken recipe, pineapple chicken, Slow Cooker Hawaiian Chicken

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 350kcal

Author Cathy Pollak

Equipment

measuring cups and spoons To portion ingredients accurately.
Knife For prepping chicken, peppers and onion.
slow cooker For cooking the whole recipe.

Ingredients

¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) orange juice (store-bought or freshly squeezed - pulp free)
¼ cup (50 g) light brown sugar
¼ cup hoisin sauce
1 tbsp. (15 ml) sesame oil
3 cloves garlic minced
1 tbsp. (10 g) fresh ginger peeled and finely diced/grated (ginger paste works too)
1 tsp. (1 g) red pepper flakes
1 tsp. (3 g) garlic powder
2 lbs. (900 g) skinless, boneless chicken breast, cubed
1 (20 oz. can/567 g) pineapple chunks with juice
1 large red bell pepper cubed
1 large yellow bell pepper cubed
½ cup (70 g) diced red onion
2 tbsps. (15 g) cornstarch
⅛ cup (30 ml) water
4 green onions -tops only sliced
1 tbsp. (9 g) sesame seeds

Instructions

Add the soy sauce, orange juice, brown sugar, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes, and garlic powder to the slow cooker. Stir to combine.
¼ cup (60 ml) low-sodium soy sauce, ¼ cup (60 ml) orange juice, ¼ cup (50 g) light brown sugar, ¼ cup hoisin sauce, 1 tbsp. (15 ml) sesame oil, 3 cloves garlic, 1 tbsp. (10 g) fresh ginger, 1 tsp. (1 g) red pepper flakes, 1 tsp. (3 g) garlic powder
Add the chicken, pineapple chunks with their juice, bell peppers, and red onion. Stir until everything is coated in the sauce.
2 lbs. (900 g) skinless, boneless chicken breast, cubed, 1 (20 oz. can/567 g) pineapple chunks with juice, 1 large red bell pepper, 1 large yellow bell pepper, ½ cup (70 g) diced red onion
Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F.
If the sauce needs thickening, stir together the cornstarch and water in a small bowl, then pour it into the slow cooker. Stir and cook uncovered for about 10 minutes, or until slightly thickened.
⅛ cup (30 ml) water, 2 tbsps. (15 g) cornstarch
Serve hot, topped with sliced green onions and sesame seeds.
4 green onions -tops only sliced, 1 tbsp. (9 g) sesame seeds

Notes

Fresh ginger gives the best flavor, but ginger paste works if that's what you have.
Canned pineapple is ideal—fresh pineapple can affect the texture if slow-cooked.
I usually use store-bought orange juice, but fresh-squeezed is fine too.
The cornstarch slurry is optional. If you want a thicker sauce, stir it in during the last 10 minutes.
This recipe works with rice, noodles, or even baked potatoes.
Let the leftovers cool completely before storing. Keep refrigerated in an airtight container for up to 4 days.
Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave with a splash of water if needed.

For the best results when making this slow cooker Hawaiian chicken, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Have you made this Slow Cooker Hawaiian Chicken? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Hawaiian Chicken – Sweet, Saucy, and Easy appeared first on Noble Pig.

Slow Cooker Pulled Pork Chile Verde

Cathy Pollak — Mon, 12 May 2025 14:11:49 +0000

This slow cooker pulled pork chile verde turns out fall-apart tender and full of flavor after a long simmer with green chiles, spices, and garlic. I like piling it into sloppy tacos, spooning it over rice or just eating it straight from the pot.

Aromatics, Green Chiles, and Pork That Falls Apart in the Pot

There’s something about the way green chiles, garlic, and onion melt together in the slow cooker that makes the whole kitchen smell like dinner’s already done. The pork goes in as one solid piece and comes out barely holding itself together, soaked through with all that chile-spiced broth. You don’t have to do much—just give it time and let it go.

The flavor is layered but not complicated. A handful of good ingredients, a low, steady cook, and it ends with meat you can spoon straight out of the pot. It’s rich without being heavy and has just enough heat to keep things interesting.

I like piling it into tortillas with pickled onions, scooping it over rice, or letting it take over a plate next to beans. However it lands, this is the kind of dinner that makes the wait worth it.

It Starts Simple, Then Builds Flavor All Day

There’s nothing complicated here—just a few aromatics, some good green chiles, and a cut of pork that can handle a long cook without drying out. Everything gets layered into the slow cooker, no browning needed, and left alone until it practically falls apart. The sauce thickens slightly as it goes, turning into something you’ll want to drag tortillas through.

The real flavor comes from letting it sit low and slow for hours. The garlic softens, the spices sink in, and the pork absorbs everything without losing its richness. By the time it’s done, it’s not just coated in sauce—it’s steeped in it.

Why I Keep Making This Pork Chile Verde

The pork turns out tender enough to shred with a spoon.
It’s all slow cooker—no browning, no stovetop steps.
The flavor soaks all the way into the meat, not just the sauce.

What You’ll Need to Make Pork Chile Verde

A short list, but it brings a lot of flavor—everything gets placed right into the slow cooker and left to do its thing.

Water – Just enough to loosen the sauce while everything simmers.
Bouillon – I like using Better Than Bouillon for deeper flavor than basic cubes.
Ground coriander, cumin, and oregano – These spices flavor the sauce with warmth and earthiness.
Onion and garlic powder – They add that slow-cooked depth without needing to sauté anything first.
Black pepper – For a little bite and balance.
Bay leaves – Subtle but worth it—adds another layer of savory flavor while it simmers.
Pork butt roast – This cut breaks down beautifully and stays juicy after hours in the slow cooker.
Green enchilada sauce – Go mild or medium depending on how much heat you want. It’s the base of the whole thing.

Optional garnishes: fresh lime wedges, chopped cilantro, diced green chiles, thinly sliced jalapeños, or a spoonful of pickled red onions if you want a little tang and crunch on top.

How to Make Pork Chile Verde in the Slow Cooker

Find the complete printable recipe with measurements in the recipe card at the bottom of the post.

Step One (mix the flavor base)
In your slow cooker, stir together the water, bouillon, coriander, oregano, cumin, onion powder, garlic powder, black pepper, and bay leaves. That’s your flavor foundation—simple but big on payoff.
Step Two (add the pork and walk away)
Drop the pork butt right into the slow cooker. Cover it and let it do its thing—8 hours on low or 6 on high. If your roast is larger (like 8 pounds), 8 hours might not be enough to shred it easily.
Step Three (shred the pork)
Once it’s done, pull the pork out and shred it with two forks. Toss any big chunks of fat as you go.
Step Four (ditch the liquid)
Pour out the cooking liquid. You don’t need it for this recipe, but you can save it for later—just skim off the fat once it settles. No need to clean the slow cooker.
Step Five (add the enchilada sauce)
Put the shredded pork back into the slow cooker and pour the green enchilada sauce over the top. If you’re using a smaller roast, go with about 7 ounces of sauce per pound—that’s around ¾ cup plus 2 tablespoons. Stir it all together so the pork can soak it up.
Step Six (let it cook a little more)
Turn the slow cooker to high and let it go for another hour. Lid on or off—it just depends on how saucy you want the final dish.
Step Seven (serve it up)
Scoop it into tortillas, over rice, or next to beans. I like it with a squeeze of lime, sour cream, avocado, or a hit of green Tabasco.

Recipe Tips

This recipe doesn’t ask for much, but a few simple details can make a big difference in how it turns out.

Pork butt is the cut I reach for—it’s more marbled than pork shoulder, so it breaks down into tender, flavorful shreds without drying out. If you want a quick refresher on buying and storing pork safely, this guide from the National Pork Board covers the basics.
If your pork is too cold—whether frozen or straight from the fridge—it can throw off the cook time. Let it come closer to room temp before starting if you can.
Smaller roasts may cook faster, and you can ease up on the spices if needed. I usually keep the full amount and let the sauce carry it.
It’s great in tacos and over rice, but I’ve also used it in burritos, on nachos, and tucked into enchiladas or served alongside my slow cooker Mexican beans.
If I have time, I like serving it with homemade corn tortillas—they soak up the sauce and make the whole thing feel more finished.

Leftovers & Freezing

This makes a lot, which is exactly what you want—leftovers are just as good the next day, maybe better.

Store any extra pork and sauce together in an airtight container in the fridge for up to 4 days.
You can freeze it too. Let it cool completely, then pack it into freezer bags or containers with some sauce to keep it moist.
Reheat gently on the stovetop or in the microwave. If it looks dry, add a splash of broth or water to loosen it up.

Frequently Asked Questions

Can I use pork shoulder instead of pork butt in chile verde? Yes, pork shoulder (sometimes called picnic roast) works just fine. It has a little less marbling than pork butt, so it might be slightly less tender, but it still breaks down well in the slow cooker. If you go that route, just make sure to give it the full cooking time and check that it shreds easily.
What kind of green enchilada sauce works best for slow cooker chile verde? I usually go with store-bought sauce to keep things simple—either mild or medium, depending on who I’m feeding. If you like a little heat, go for medium and finish with some chopped jalapeños or hot sauce at the end.
How do I know when the pork is done and ready to shred? Don’t go by time alone—check with a meat thermometer. The pork should hit 190°F and be easy to pull apart with a fork. If it’s still resisting, it needs more time, even if the clock says otherwise.
Do I need to sear the pork before putting it in the slow cooker? Nope. This recipe skips the browning step entirely. Everything still ends up rich and flavorful, thanks to the long cook and the spice mix. You won’t miss the extra mess.
Can I make this pork chile verde with fresh tomatillos instead of enchilada sauce? If you’ve got the time, sure. A roasted tomatillo salsa can absolutely work as a base, but for this version, I keep it simple with green enchilada sauce so it stays weeknight-friendly.

More Slow Cooker Pork Recipes

If you’re into meals that practically make themselves, here are a few more pork favorites I keep in the rotation:

Slow Cooker Cranberry-Pineapple Pork – Sweet, tangy, and made with pantry staples.
Slow Cooker Kalua Pork – Smoky, salty, and perfect for piling into bowls or sandwiches.
Slow Cooker Honey-Soy Pulled Pork – Sticky, savory, and great over rice or noodles.
Slow Cooker Mississippi Pork – Rich and peppery with that classic briny kick.
Slow Cooker Thai Pulled Pork – Packed with bold flavors and a little heat.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Pulled Pork Chile Verde

This slow cooker pulled pork chile verde is fall-apart tender, full of green chile flavor, and perfect for tacos, rice bowls, or burritos. Made with pork butt, pantry spices, and green enchilada sauce—no browning required.

Course Dinner, Main Course

Cuisine Mexican-Inspired

Keyword crockpot pork verde, easy pork dinner, green chile pork, Pork Chile Verde, pork enchilada meat, pork tacos, pulled pork chile verde, slow cooker Mexican recipes, Slow Cooker Pork, Slow Cooker Pulled Pork Chile Verde

Prep Time 10

Cook Time 8

Total Time 8 10

Servings to 15 servings

Calories 515kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For ingredient measuring.
slow cooker Big enough to fit a full pork butt with room for liquid and sauce.
Meat Thermometer To make sure the pork hits 190°F for easy shredding.

Ingredients

3 cups water
1 heaping tbsp. Better Than Bouillon - chicken flavor* or other chicken bouillon
1 tbsp. ground coriander
1 tbsp. ground oregano
2 tsp. ground cumin
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. fine ground pepper
2 whole bay leaves
1 (5-8 lbs.) pork butt roast
2 (28 oz.) cans green enchilada sauce, mild or medium
lime, cilantro, avocado, sour cream (optional garnishes)

Instructions

In a large slow cooker, stir together the water, bouillon, coriander, oregano, cumin, onion powder, garlic powder, black pepper, and bay leaves.
3 cups water, 1 heaping tbsp. Better Than Bouillon - chicken flavor*, 1 tbsp. ground coriander, 1 tbsp. ground oregano, 2 tsp. ground cumin, 2 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. fine ground pepper, 2 whole bay leaves
Place the pork butt into the seasoned liquid. Cover and cook on low for 8 hours or high for 6 hours. If your roast is larger (7–8 pounds), it may need up to 10 hours on low. The pork is ready when it reaches 190°F and shreds easily with a fork.
1 (5-8 lbs.) pork butt roast
Remove the pork from the slow cooker and shred it with two forks, discarding any large pieces of fat.
2 (28 oz.) cans green enchilada sauce, mild or medium
Discard the cooking liquid. You can strain and save it for another use—just remove the fat once it settles.
Return the shredded pork to the slow cooker. Pour the green enchilada sauce over the top. Use about 7 ounces (¾ cup plus 2 tablespoons) of sauce per pound if you're using a smaller roast. Stir to coat.
Cover and cook on high for 1 more hour. Leave the lid off if you want it less saucy.
Serve in tortillas, over rice, or however you like. Add toppings like lime juice, sour cream, avocado, or green Tabasco.
lime, cilantro, avocado, sour cream

Video

Notes

Cook time is based on a 5–6 pound pork butt. Larger roasts (7–8 pounds) may need up to 10 hours on low to reach shreddable tenderness. Always use a meat thermometer to check for doneness—you're looking for 190°F.
Pork butt is more marbled than pork shoulder and results in a more tender, flavorful final dish.
If your pork is too cold—whether it was frozen or just came straight from the fridge—it may take longer to cook.
Leftovers store well in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently with a splash of broth or water if needed.

For the best results when making this slow cooker pulled pork chile verde, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

Nutrition

Have you made this Slow Cooker Pulled Pork Chile Verde? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Pulled Pork Chile Verde appeared first on Noble Pig.

Slow Cooker Ham and Bean Soup

Cathy Pollak — Sun, 20 Apr 2025 13:25:50 +0000

This slow cooker ham and bean soup is hearty, comforting, and packed with flavor from simple ingredients. It’s an easy way to use up leftover ham and makes a big, satisfying batch.

Make Slow Cooker Ham and Bean Soup Anytime, Not Just After a Holiday

This slow cooker ham and bean soup is something I always make the day after a holiday when ham was the main course. I cube up the leftovers and toss them into the slow cooker with a mix of beans, vegetables, and broth. It all cooks together until the beans are tender and the flavors have blended into a hearty, filling soup.

I stick with a one-pound bag of 13 or 15 bean soup mix (but any beans work) and keep the rest simple—canned tomatoes, Yukon Gold potatoes, celery, onion, and a few seasonings to round it all out. The slow cooker does most of the work, and the result is a thick, flavorful soup that’s perfect for a big bowl.

If I’m craving it any other time of year, a cubed ham steak from the store works just as well. It makes this easy to throw together whenever I want something hearty and homemade.

Why I Love This Recipe

It makes a big batch, so I’ve got dinner and a few lunches covered without any extra effort.
The beans thicken the soup naturally, so there’s no need for cream or flour.
It’s freezer-friendly, which means I can stash some away for a no-cook night later on.

Ingredients

Here’s what I use to make this slow cooker ham and bean soup and why it works for me:

13 Bean Soup Mix: Any 13, 15, or 16 bean mix is fine, just don’t go over a pound.
Canned Diced Tomatoes: I stick with plain. The flavored ones throw the soup off.
Cooked Ham: Leftovers, a ham steak, or pre-cubed from the store all work.
Yukon Gold Potatoes: No peeling needed, and they hold up better than Russets.
Celery: Adds texture and doesn’t turn to mush.
Yellow Onion: Milder and sweeter than white, which can be a little too sharp.
Chicken Broth: I’ve used broth, stock, and even veggie broth, they’re all good.
Bay Leaf: Fresh ones give the soup more flavor.
Italian Seasoning: Covers all the bases in one scoop.
Paprika: Adds a smoky depth I really like.
Kosher Salt and Black Pepper: Start with a little and adjust after it cooks.
Parsley: Totally optional, but I like the fresh pop at the end.

How to Make Slow Cooker Ham and Bean Soup

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (soak the beans)
Soak your beans in water overnight so they soften up, or do the quick soak method listed on the package if you’re short on time.
Step Two (load up the slow cooker)
Drain and rinse the beans, then toss them into the bottom of a 6-quart slow cooker. Add the diced tomatoes, ham, potatoes, celery, onion, broth, all your seasonings, and the bay leaf.
Step Three (let it slow cook)
Set the slow cooker to high for 4–5 hours or low for 8–10 hours. You’re looking for the beans to be nice and tender. Give one a taste to check before serving.
Step Four (season and serve)
Once the soup’s done, adjust the salt and pepper to your liking. Sprinkle on some chopped parsley if you want, and serve it up warm.

How To Soak Beans Properly

I’ve got two ways I like to soak beans, one’s quick, the other takes a bit longer. Both help soften the beans, make them easier to digest, and cut down the cooking time. Here’s how I do it:

Quick Soak
I start by rinsing the beans in a colander and picking out any weird bits or little stones (yep, they pop up sometimes). Then I throw them in a pot, cover with cold water, and bring it to a boil. Once it’s rolling, I turn off the heat, cover the pot, and let the beans sit for at least an hour. If I’ve got more time, I’ll leave them for up to four hours before draining and moving on.
Overnight Soak (the one I usually do)
Same deal with rinsing and picking through first. Then I toss the beans into a big pot or bowl and cover them with plenty of cold water, like 2–3 inches above the beans. I cover it and just let them sit overnight. By morning, they’re ready to drain and use.

Recipe Tips

Here are a few tips to help you get the best results from this slow cooker ham and bean soup:

If your beans aren’t soft by the end of the cook time, they just need a little longer, every slow cooker runs a bit different.
Wait to salt heavily until the end; salty ingredients like ham and broth can affect the flavor as it cooks and beans absorb a lot of flavor.
If you happen to have a ham bone, throw it in for more flavor.
If the soup thickens too much, just stir in a splash of broth or water before serving to loosen it up.
Chop the potatoes into evenly sized pieces so they cook through at the same rate.
You can swap out chicken broth for vegetable broth if you want.
If you like a bit more texture, add extra potatoes or some carrots. You can also throw in some greens like spinach or kale at the end of cooking for an extra boost of veggies.

Storage and Freezer

Here’s how I handle storing, reheating, and freezing of this ham and bean soup:

Leftovers: Once the soup has cooled down, I transfer it to an airtight container and store it in the fridge. It’ll keep well for up to 4 days.
Reheating: I reheat portions on the stove over medium-low heat or in the microwave, adding a splash of water or broth if it’s thickened in the fridge.
Freezing: This soup freezes great. I let it cool completely, then ladle it into freezer-safe containers or zip-top bags (leaving some room at the top for expansion). It’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use canned beans instead of dried?
I designed this recipe with dried beans in mind, which soak up flavor and thicken the broth as they cook. But if you’re set on using canned, wait to add them until the last 30–45 minutes of cooking so they don’t turn mushy. Drain and rinse them first, and know the soup will be thinner since canned beans won’t release starch the same way dried ones do. Canned beans will also not absorb the broth flavor.
What kind of ham works best?
I use a thick-cut ham steak or leftover holiday ham, cubed. Just avoid anything glazed with strong flavors like honey or brown sugar, it can make the soup taste off.
Can I use different types of beans instead of a soup mix?
Yes, you can mix and match dried beans you already have on hand, but try to use ones with similar cook times (like navy, pinto, kidney). Avoid super delicate beans like lentils, which can overcook in the slow cooker.
Can I skip soaking the beans?
I don’t recommend it. Soaking helps them cook more evenly and cuts down the overall time they need in the slow cooker. It also helps reduce compounds that make beans harder to digest.
Do I need to peel the potatoes?
Nope. I use Yukon Golds and leave the skin on, they hold their shape and the skin gets tender during cooking.
Why is my soup thicker than expected?
The beans release starch as they cook, which naturally thickens the broth, especially if you stir it a lot or reheat leftovers. If it’s too thick for your liking, just stir in a little extra broth or water until it loosens up.

More Leftover Ham Recipes To Try

If you’ve got extra ham to use up, here are a few more leftover ham recipes worth making next.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Ham and Bean Soup

This Slow Cooker Ham and Bean Soup is a hearty, flavorful meal made with a mix of dried beans, vegetables, and ham. Great for using leftovers or making ahead.

Course Main Course

Cuisine American

Keyword Slow Cooker Ham and Bean Soup

Prep Time 15

Cook Time 10

Total Time 10 15

Servings

Calories 298kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements of the ingredients.
mixing bowls To soak the beans overnight.
slow cooker To cook the soup.

Ingredients

1 lbs. 13 bean soup mix (or 15/16 bean)
1 can (14.5 oz.) diced tomatoes
2 cups diced, cooked ham
2 cups peeled, diced Yukon Gold potatoes
2 celery stalks, diced
1 large yellow onion, diced
6 cups chicken broth or vegetable broth
1 bay leaf
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 tsp minced parsley, for garnish

Instructions

Soak the beans in water overnight, or follow the package instructions for a quick soak before cooking.
1 lbs. 13 bean soup mix
Drain and rinse the soaked beans, then add them to the bottom of a 6-quart slow cooker along with the diced tomatoes, ham, potatoes, celery, onion, stock, seasonings, and bay leaf.
1 can (14.5 oz.) diced tomatoes, 2 cups diced, cooked ham, 2 cups peeled, diced Yukon Gold potatoes, 2 celery stalks, diced, 1 large yellow onion, diced, 6 cups chicken broth, 1 bay leaf, 1 tsp Italian seasoning, 1/2 tsp paprika, 1/2 tsp kosher salt, 1/4 tsp ground black pepper
Cook on high for 4–5 hours or on low for 8–10 hours, until the beans are tender and fully cooked. Check for softness before serving.
Adjust salt and pepper to taste, garnish with parsley, and serve.
1 tsp minced parsley, for garnish

Notes

Soaking the Beans: Be sure to check the post for two easy ways to soak your beans—either method works, just pick what fits your schedule.

Bean Amount: No matter which kind you go with, stick to no more than one pound of beans for this recipe.

For optimal outcomes when preparing this slow cooker ham and bean soup, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Ham and Bean Soup appeared first on Noble Pig.

Slow Cooker Shredded Taco Chicken

Cathy Pollak — Mon, 24 Mar 2025 16:01:32 +0000

This slow cooker shredded taco chicken is juicy, flavorful, and couldn’t be easier to make. Just toss everything in the crockpot and let it cook until the chicken’s tender and ready to shred.

Slow Cooker Shredded Taco Chicken ~ Only 5 Ingredients

I make this slow cooker shredded taco chicken all the time when I want something easy and versatile. It’s one of those dump-and-go meals that barely needs any attention but still turns out full of flavor. The chicken cooks until it’s tender enough to shred with a fork, and then it’s ready to stuff in tacos, bowls, burritos—whatever you’re craving.

I like using salsa and green chiles because they bring a nice mix of heat, acidity, and moisture without needing a bunch of extra ingredients. Everything simmers together in the crockpot, and by the time it’s done, the chicken has soaked up all that bold, taco-style flavor.

This is the kind of recipe I keep on hand for busy days or when I just want to meal prep something I know I’ll actually eat. It’s simple, flexible, and always hits the spot.

Why I Love This Recipe

It takes just a few minutes to throw everything in the crockpot—no prep and completely hands-off. The ease reminds me of my slow cooker Korean bbq chicken recipe.
The flavor is bold and perfect for tacos, burrito bowls, nachos, or salads.
It’s great for meal prep and leftovers, and the chicken stays juicy even after reheating.

Ingredients

These are the basic ingredients I use to make this taco chicken flavorful, juicy, and ready for just about anything:

Chicken breasts – the main protein that soaks up all the flavor as it cooks.
Salsa – adds moisture and a built-in mix of tomato, spice, and acidity.
Green chiles – bring a little heat and tang without overpowering the dish.
Diced onion – adds a mellow sweetness and savory base flavor.
Taco seasoning – gives it that classic taco flavor with minimal effort.

How to Make Slow Cooker Shredded Taco Chicken

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

Step One (load up the slow cooker):
Toss the chicken breasts into the slow cooker, then pour in the salsa, green chiles, and diced onion. Sprinkle the taco seasoning over everything. No need to stir—just pile it all in and let it do its thing.
Step Two (slow cook it):
Set the slow cooker to high for 2 to 3 hours, or low for 4 to 6 hours. You’re looking for the chicken to be super tender or hit 165°F inside. Either way, it should be easy to shred when it’s done.
Step Three (shred it up):
Once the chicken’s cooked, grab two forks and shred it right in the slow cooker. It should fall apart pretty easily.
Step Four (mix it all together):
Give everything a good stir so the chicken gets coated in all that flavorful sauce. That’s it—it’s ready to use however you like.

Recipe Tips

Here are a few quick tips to make sure your shredded taco chicken turns out just the way you like it:

If your chicken isn’t shredding easily, it probably needs more time—just give it another 30 minutes and check again.
Use a salsa you like on its own since it’s a big part of the flavor.
If you want it saucier, stir in a little extra salsa after shredding.
Swap in 2 tablespoons of homemade taco seasoning if you don’t want to use a packet.
This recipe doubles easily if you’re feeding a crowd or want leftovers.
Diced bell peppers can be added at the start for extra flavor and color.
Toss in black beans and corn during the last 15 minutes so they warm through without getting mushy.
Serve it up with flour my homemade corn tortillas along with any toppings you like—think cilantro, tomatoes, lettuce, sour cream, and lime.
You can shred the chicken right in the slow cooker or take it out and shred it with forks, gloved hands, or a hand mixer in a bowl.
Leftovers are great in quesadillas, wraps, or even tossed into a salad the next day.
Pair with rice and beans, chips and guac, or my simple cilantro lime broccoli slaw.
This recipe is naturally gluten-free when served with corn tortillas.

Leftovers and Storage

Here’s how I store and reuse leftovers so nothing goes to waste:

Fridge: Store the shredded chicken in an airtight container for up to 4 days.
Freezer: Let it cool completely, then freeze in a sealed container or freezer bag for up to 3 months.
Reheating: Warm it on the stovetop or in the microwave with a splash of salsa or broth to keep it moist.
Leftovers: I like using it in tacos, burrito bowls, nachos, or even mixing it into scrambled eggs.

Frequently Asked Questions

Can I use frozen chicken? Yes, but for food safety, it’s best to thaw it first. If you cook it from frozen, increase the cook time and make sure it reaches 165°F.
What kind of salsa works best? Use any salsa you like—chunky, smooth, mild, or spicy. Just keep in mind it’ll affect the final flavor.
Can I use chicken thighs instead of breasts? Definitely. Thighs stay extra juicy and work just as well in this recipe.
How do I keep the chicken from drying out? Make sure not to overcook it. Stick to the time range and check for tenderness—once it shreds easily, it’s ready.
Is this spicy? It depends on the salsa and green chiles you use. Go with mild versions if you want to keep the heat low.

More Taco-Inspired Recipes

For more taco-inspired ideas, here are a few other recipes that work well for weeknights, meal prep, or casual dinners.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Shredded Taco Chicken

Slow Cooker Shredded Taco Chicken is a simple, flavorful recipe made with chicken breasts, salsa, green chiles, onion, and taco seasoning. Everything cooks in the crockpot until the chicken is tender and easy to shred. It’s perfect for tacos, bowls, burritos, and meal prep, with minimal ingredients and hands-on time.

Course Main Course

Cuisine American, Tex-Mex

Keyword Slow Cooker Shredded Taco Chicken

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 216kcal

Author Cathy Pollak

Equipment

slow cooker For cooking everything low and slow until the chicken is tender.
Meat Thermometer To check if the chicken has reached 165°F.
forks For shredding the chicken right in the crockpot.
spoon To stir everything together at the end.
measuring cups and spoons For accurate measuring.

Ingredients

1.5-2 lbs. skinless, boneless chicken breasts
1 cup jarred salsa
2 (4 oz.) cans diced green chiles
1/2 cup finely diced yellow onion
1 oz. taco seasoning

Instructions

Add the chicken breasts, salsa, green chiles, diced onion, and taco seasoning to the slow cooker.
1.5-2 lbs. skinless, boneless chicken breasts, 1 cup jarred salsa, 2 (4 oz.) cans diced green chiles, 1/2 cup finely diced yellow onion, 1 oz. taco seasoning
Cook on high for 2 to 3 hours or low for 4 to 6 hours, until the chicken is tender or reaches an internal temperature of 165°F.
Use two forks to shred the chicken directly in the slow cooker.
Stir everything together until well combined.

Notes

How to Use Leftovers in New Ways

Add to a quesadilla with cheese
Stir into rice or pasta for a quick bowl
Layer into a chicken taco salad or wrap

Optional Toppings

Cheese, avocado, pickled onions, shredded cabbage, jalapeños and hot sauce.

For optimal outcomes when making this slow cooker shredded taco chicken, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Shredded Taco Chicken appeared first on Noble Pig.

Slow Cooker BBQ Beef

Cathy Pollak — Tue, 14 Jan 2025 13:01:40 +0000

This slow cooker BBQ beef uses just 4 ingredients to create a tender, juicy roast that’s packed with smoky, savory flavor. Perfect for sandwiches or served with your favorite sides.

Slow Cooker BBQ Beef

I started making this slow Cooker BBQ beef when I’d feed my son’s high school tennis team on game days, and it quickly became a favorite. It’s one of those recipes that doesn’t even feel like a recipe, but always turns out perfectly. Over time, I’ve continued making it whenever I need something easy and don’t want to make a production when it comes to cooking dinner.

The best part is that it’s a complete set-it-and-forget-it meal. Just throw the ingredients into the slow cooker, let it cook, and hours later, you’ve got tender, juicy pulled beef ready to serve. It couldn’t be simpler, which is exactly what I need when life gets busy.

This BBQ beef works for everything from a weeknight dinner to a potluck or game day. With only 4 ingredients, it’s a no-brainer when you want something easy, delicious, and satisfying. You won’t believe how such a simple recipe can pack so much flavor.

Why I Love This Recipe

It’s a total crowd-pleaser.
The BBQ flavor is rich and smoky with an obvious savory punch to every bite.
It’s flexible enough to serve on buns, over rice, or with your favorite sides.

Ingredients

It only takes a handful of ingredients to make these delicious sandwiches. The toppings or extras are completely up to you and your preferences.

Chuck roast: This cut of beef gets super tender and juicy after slow cooking, perfect for shredding.
Chili seasoning packet: Gives the beef a nice, smoky flavor with a little kick that makes it pop.
Barbecue sauce: Adds that sweet and tangy barbecue goodness that makes the whole dish come together.
Hamburger buns: The best way to serve it – soft enough to soak up the sauce but sturdy enough to hold all that juicy beef.

How To Make Slow Cooker BBQ Beef

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Prepare the roast Rub chili seasoning all over the chuck roast, then place it in the bottom of a 6-quart or larger slow cooker.
Step Two: Add the sauce Pour ½ cup of barbecue sauce over the top of the roast.
Step Three: Cook it up Cook on low for 8-10 hours, or until the beef is tender and cooked through. The beef should pull apart effortlessly when done.
Step Four: Shred and mix Shred the roast with two forks and stir in the remaining barbecue sauce.
Step Five: Serve Serve on buns with your favorite toppings.

Recipe Tips

Here are a few tips to make your slow cooker BBQ beef even better:

Slow cook time: Don’t rush it. If the beef isn’t shredding effortlessly, it’s not done yet – just cook it longer. Keep in mind, the temperature of the beef at the start will affect the cook time, so if it’s cold out of the fridge, it may need a little extra time.
Choosing the right chuck roast: When picking a chuck roast, look for thin streaks and small specks of fat, known as marbling. This fat melts during cooking, basting the meat inside and out, keeping it moist and super tender.
Shredding made easy: Two forks work best for shredding the beef. They’ll help pull it apart without making a mess or overworking the meat.
Switch up the buns: If you’re not into regular hamburger buns, soft rolls or slider buns are a fun twist to serve this with.

Storage and Freezing

If you have leftovers or want to make this ahead, here are some easy storage and freezing tips:

Storage: Let the beef cool down before storing it in an airtight container. It’ll keep in the fridge for about 3-4 days.
Freezing: To freeze, let the beef cool completely, then transfer it to a freezer-safe container or bag. It’ll last up to 3 months in the freezer. Just thaw it overnight in the fridge before reheating.
Reheating: To reheat, warm it on the stove or in the microwave. If it’s a little dry, add a splash of barbecue sauce to bring it back to life.

Frequently Asked Questions

Can I use a different cut of beef? Yes, you can use brisket, but cooking time may vary.
What if my roast isn’t shredding easily? If the beef isn’t shredding effortlessly, it may need more time. Return it to the slow cooker and cook for an additional 1-2 hours until it becomes tender and easy to shred.
Can I use homemade BBQ sauce instead of store-bought? Feel free to use your favorite homemade BBQ sauce to customize the flavor to your liking.
What else can I add to the sauce ingredients to make it even more flavorful? Consider adding a splash of apple cider vinegar for tanginess, a teaspoon of smoked paprika for depth, or a tablespoon of brown sugar for sweetness.

More Slow Cooker Beef Recipes

If you love the ease and flavor of slow cooker beef dishes, here are more recipes to keep your meals deliciously simple.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker BBQ Beef

This Slow Cooker BBQ Beef recipe features a simple mix of just 4 ingredients, creating a tender, juicy roast with smoky and savory flavors. Ideal for sandwiches or served with your favorite sides, it's an easy and delicious meal option.

Course Main Course

Cuisine American

Keyword Slow Cooker BBQ Beef

Prep Time 10

Cook Time 8

Total Time 8 10

Servings sandwiches

Calories 433kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring.
slow cooker For slowing cooking the beef.

Ingredients

1 (4 lb.) beef chuck roast
1 (1.25 oz.) mild chili seasoning packet
1 cup prepared barbecue sauce divided
10 hamburger buns
favorite toppings such as cheese, pickles, onions or coleslaw for serving (optional) (optional)

Instructions

Rub chili seasoning all over the chuck roast, then place it in the bottom of a 6-quart or larger slow cooker.
1 (4 lb.) beef chuck roast, 1 (1.25 oz.) mild chili seasoning packet
Pour ½ cup of barbecue sauce over the top of the roast.
1 cup prepared barbecue sauce
Cook on low for 8 hours, or until the beef is tender and cooked through. The beef should pull apart effortlessly when done.
Shred the roast with two forks and stir in the remaining barbecue sauce.
Serve on buns with your favorite toppings.
10 hamburger buns , favorite toppings such as cheese, pickles, onions or coleslaw for serving (optional)

Notes

For optimal outcomes when making this slow cooker BBQ beef, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker BBQ Beef appeared first on Noble Pig.

Slow Cooker Thai Chicken Noodle Soup

Cathy Pollak — Sun, 12 Jan 2025 13:48:00 +0000

Slow cooker Thai chicken noodle soup brings together coconut milk, ginger, and tender chicken for a rich, flavorful bowl that practically cooks itself.

Simple Thai Chicken Soup in the Slow Cooker

This slow cooker Thai chicken noodle soup is perfect for when you want a delicious meal without spending too much time in the kitchen. With simple ingredients like coconut milk, ginger, and chicken, you just toss everything into the slow cooker and let it work its magic. It’s an easy way to get a flavorful, comforting dish with minimal effort.

The soup comes together with just a few steps: add the ingredients to the slow cooker, shred the chicken after it’s cooked, and throw in the noodles and veggies. The best part is how the coconut milk makes the broth rich and creamy, while the ginger adds a nice warmth to balance the flavors.

Whether you’re cooking for the family or just want a satisfying meal for yourself, this soup is perfect for busy days. You can set it and forget it, and in a few hours, you’ve got a bowl of Thai-inspired comfort waiting for you.

Why I Love This Recipe

It’s incredibly easy to make—just toss everything in the slow cooker and let it do the work.
The combination of coconut milk and ginger creates a rich, flavorful broth that’s perfectly balanced.
It’s customizable with fresh ingredients like bell peppers and bean sprouts, adding crunch and color to each bowl.

Ingredients

This Thai chicken noodle soup is loaded with fresh ingredients that bring a perfect balance of flavors and textures. Here’s a quick rundown of what each one does:

Boneless, skinless chicken breasts: Shredded for protein after cooking in the broth.
Garlic: Adds savory depth to the soup.
Fresh ginger: Brings warmth and subtle spice.
Unsweetened coconut milk (full-fat): Creates a creamy texture and coconut flavor.
Low-sodium chicken broth: Forms the soup’s base, keeping it savory.
Low-sodium soy sauce: Adds umami and saltiness without overpowering.
Thin rice noodles: Absorbs the broth, adding texture.
Red bell peppers: Adds color, sweetness, and crunch.
Fresh bean sprouts: Provides freshness and crunch.
Jalapeños: Adds mild heat and freshness.
Limes: Brightens with acidity.
Cilantro: Adds fresh flavor and color.
Coarse salt and freshly ground pepper: Balances and seasons the flavors.

How to Make Slow Cooker Thai Chicken Noodle Soup

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (Start the Soup)
In the slow cooker, add coconut milk, chicken broth, garlic, ginger, soy sauce, chicken, and a pinch of salt and pepper. Set it to cook on high for 3 hours.
Step Two (Shred the Chicken)
Once it’s done cooking, use tongs to pull out the chicken and shred it with two forks. Toss the shredded chicken back into the pot.
Step Three (Add the Noodles and Veggies)
Throw in the rice noodles, bell pepper, and bean sprouts. Let it cook for another 30 minutes.
Step Four (Season to Taste)
Give it a taste and add more salt and pepper if you want.
Step Five (Garnish and Serve)
Spoon the soup into bowls, then top it with jalapeños, cilantro, and a generous squeeze of lime juice.

Recipe Tips

Here are a few tips to help you make this slow cooker Thai chicken noodle soup even better:

Don’t skip the garnishes—they’re integral to the flavor! Jalapeños, cilantro, and plenty of lime juice bring a fresh kick that ties everything together.
If you’re worried about the heat from the jalapeños, just remove the seeds. They’ll still add a nice fresh flavor without being too spicy.
Make sure to squeeze lots of lime juice into the soup. It brightens up the rich coconut milk and really pulls everything together.
If you’re looking for a noodle similar to rice noodles, try using thin rice vermicelli or soba noodles. Both work well in soups, with soba offering a slightly nutty flavor and rice vermicelli providing a similar texture to traditional rice noodles. Just keep in mind that soba noodles might take a little longer to cook than rice noodles, so adjust the cooking time accordingly.

Storage and Freezer Tips

This Thai chicken soup holds up great for leftovers, and freezing it is an excellent option if you want to enjoy it later. Here are some tips for storing, freezing, and using leftovers:

Storage: If you have leftovers, let the soup cool completely before storing it in an airtight container in the fridge for up to 3 days.
Freezing: Coconut milk-based soups freeze well, but keep in mind that the coconut milk may separate slightly during thawing. When you’re ready to enjoy, simply stir well to re-emulsify the milk. Freeze the soup in an airtight container for up to 3 months for the best flavor.
Reheating: When reheating, do so slowly on the stove over low heat, stirring occasionally to bring everything back together. If it’s too thick, you can add a splash of chicken broth or water to thin it out.

Frequently Asked Questions

Is it possible to make this soup vegetarian? To make it vegetarian, replace the chicken with tofu and use vegetable broth instead of chicken broth. It’s best to add firm or extra-firm tofu at the beginning of the cooking process. These types of tofu hold their shape well during slow cooking, allowing them to absorb the soup’s flavors without breaking apart. If you prefer a softer texture, soft or silken tofu should be added during the last 30 minutes of cooking. This timing helps prevent the tofu from becoming overly soft or mushy. Make sure to remove any excess water from the tofu.
Can I make this soup spicier? Yes, you can make it spicier by adding more jalapeños, a dash of chili flakes, or some red curry paste. Adjust to your preferred spice level.
Can I make this soup without soy sauce? Yes, you can use tamari or coconut aminos as a soy sauce alternative for a gluten-free version. The flavor will be similar, with a slight difference in taste.

More Thai-Inspired Recipes to Make

If you’re loving this Thai chicken noodle soup, here are more Thai-inspired recipes to try that bring all the bold, fresh flavors right to your kitchen.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Thai Chicken Noodle Soup

This Slow Cooker Thai Chicken Noodle Soup is a flavorful and easy-to-make dish featuring coconut milk, ginger, soy sauce, and tender chicken. With rice noodles, bell peppers, and fresh bean sprouts, it’s a comforting meal that’s ready in hours with minimal effort. Perfect for busy nights or meal prep.

Course Main Course

Cuisine Thai

Keyword Slow Cooker Thai Chicken Noodle Soup

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings

Calories 426kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring.
slow cooker For simmering the soup ingredients and cooking the chicken until tender.
Cutting board For chopping veggies like bell peppers and slicing jalapeños.
Knife For dicing, slicing, and mincing ingredients.

Ingredients

2 (13.5 oz.) cans full-fat unsweetened coconut milk
4 cups low-sodium chicken broth
4 cloves garlic minced
2 tbsps. freshly minced ginger
3 tbsps. low-sodium soy sauce
3 (12 oz.) skinless, boneless chicken breasts
salt and pepper
4 oz. thin rice noodles
2 large red bell peppers diced
2 cups fresh bean sprouts
2 jalapenos, thinly sliced into rounds, seeds removed
2 limes
cilantro for garnish (optional) or Thai basil

Instructions

In your slow cooker, combine the coconut milk, chicken broth, garlic, ginger, soy sauce, chicken, and a pinch of salt and pepper. Cook on high for 3 hours.
2 (13.5 oz.) cans full-fat unsweetened coconut milk, 4 cups low-sodium chicken broth, 4 cloves garlic, 2 tbsps. freshly minced ginger , 3 tbsps. low-sodium soy sauce, 3 (12 oz.) skinless, boneless chicken breasts, salt and pepper
After cooking, use tongs to remove the chicken and shred it with two forks. Return the chicken to the pot.
Add the rice noodles, bell pepper, and bean sprouts. Cook for an additional 30 minutes.
4 oz. thin rice noodles, 2 large red bell peppers, 2 cups fresh bean sprouts
Season with more salt and pepper to taste.
Serve each bowl with a generous garnish of jalapeños, cilantro, and plenty of lime juice.
2 jalapenos, thinly sliced into rounds, seeds removed, 2 limes, cilantro for garnish (optional)

Notes

Garnish: The recommended garnishes of fresh lime juice and jalapeño slices are really integral to the final flavor of the recipe. Don't skip them!

For optimal outcomes when making this slow cooker Thai chicken noodle soup, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Thai Chicken Noodle Soup appeared first on Noble Pig.

Slow Cooker Cranberry-Pineapple Pork

Cathy Pollak — Sun, 15 Dec 2024 08:09:00 +0000

This slow cooker cranberry-pineapple pork is made with pantry staples and just five minutes of prep – easy, flavorful, and perfect for busy nights.

Pantry-Friendly Pork Loin Recipe for the Slow Cooker

Slow cooker recipes are my saving grace on busy days, and this cranberry-pineapple pork is one of my favorites. The combination of sweet and tangy cranberry sauce with juicy pineapple gives the pork so much flavor. I can throw it together in no time with ingredients I usually have on hand (I’ve usually got a hidden pork loin stashed in my freezer).

I love how the slow cooker transforms a lean pork loin into a tender, fall-apart dinner. It’s hands-off, low effort, and the end result feels like I put way more work into it. This is one of those meals that pairs beautifully with mashed potatoes, rice, or even roasted veggies, making it super versatile.

The sauce is the main attraction here – it’s rich, savory, and just the right amount of sweet, soaking into every bite of pork. Whether you’re tackling a hectic weeknight or just want something cozy and delicious, this recipe has you covered.

Why I Love This Recipe

I love that I can make this with items I usually have on hand – no last-minute grocery trips!
Five minutes of prep, and the slow cooker does the rest.
The cranberry-pineapple sauce gives the pork so much flavor, and there’s only one pot to clean.

Ingredients

Here’s what goes into this slow cooker pork and fruit dinner:

Pork loin – stays tender and juicy through the long cook.
Whole cranberry sauce – sweet-tart and rich, forms the base of the sauce.
Crushed pineapple – brings brightness and soft sweetness that balances the cranberries.
Salt – sharpens every flavor in the sauce.
Black pepper – adds a little bite against the fruit.
Garlic powder – gives a savory edge.
Ground cloves – a warm spice that plays well with the fruit.
Nutmeg – rounds everything out with mellow sweetness.

How to Make Slow Cooker Cranberry-Pineapple Pork

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the pork)
Pat the pork dry with paper towels and season all over with salt, pepper, and garlic powder, getting into every crease. Place it in the slow cooker.
Step Two (mix the sauce)
In a bowl, stir together the crushed pineapple, cranberry sauce, nutmeg, cloves, and a pinch more salt until it looks blended and deep red.
Step Three (slow cook it)
Pour the sauce over the pork, cover, and cook on low for about 8 hours. The sauce thickens as it cooks and the pork becomes fork-tender.
Step Four (shred and serve)
Pull the pork apart with two forks and spoon the sauce over the top. It’s sweet, savory, and built for mashed potatoes or sandwiches.

Recipe Tips

Here are a few tips and notes when it comes to slow-cooking this pork:

Pork loin stays tender and slices clean, but pork shoulder works too if you want more of a shredded texture.
Season the pork well, every side and edge. It matters later.
For less sweetness, try unsweetened pineapple or use a little less cranberry sauce.
To thicken the sauce, simmer it for a few minutes on the stove after cooking.
Serve it with my Instant Pot mashed potatoes, rice, or roasted veggies so nothing goes to waste.

Storage and Freezing

Here are some tips for storing, freezing, and using up leftovers for your slow cooker cranberry-pineapple pork:

Keep the pork with its sauce in a covered container for up to 4 days in the fridge.
Freeze for up to 3 months, thaw in the fridge, and reheat gently.
Leftovers are great over rice, baked potatoes, or on Hawaiian rolls.

For another fall dinner recipe, try my vanilla cider pork with caramelized pears.

Frequently Asked Questions

What if I don’t have crushed pineapple?
You can substitute diced pineapple or pineapple tidbits. Just give them a quick mash to break them down a bit before mixing.
Can I make this without a slow cooker?
Yes. You can cook it in a Dutch oven or a covered baking dish in the oven at 300°F for about 3-4 hours until the pork is tender.
Can I make this ahead of time?
Yes. This recipe reheats great. Cook it fully, store it with the sauce, and reheat on the stovetop or in the microwave when ready to serve.

More Slow Cooker Pork Recipes

If you’re looking for more ways to turn pork into an easy, slow cooker dinner, check out more of my recipes:

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Cranberry-Pineapple Pork

This Slow Cooker Cranberry-Pineapple Pork is a tender and flavorful dish made with pantry staples like cranberry sauce and crushed pineapple. With just five minutes of prep, the slow cooker creates a savory-sweet pork loin perfect for weeknight dinners, game day spreads, or budget-friendly family meals. Serve with mashed potatoes or rice for a comforting and easy dinner.

Course Main Course

Cuisine American

Keyword Slow Cooker Cranberry-Pineapple Pork

Prep Time 5

Cook Time 8

Total Time 8 5

Servings people

Calories 298kcal

Author Cathy Pollak

Equipment

Cutting board To place the pork loin while removing any strings and patting it dry.
paper towels To pat the pork loin dry, which helps the seasoning stick better.
measuring cups and spoons To measure the salt, spices, and seasoning accurately.
mixing bowls To mix sauce ingredients.
slow cooker To cook the pork.
2 forks For shredding the pork after cooking.

Ingredients

1 4-5 lb whole, boneless pork loin remove any strings that might be holding it together
1 tbsp. plus 1/2 a tsp. kosher salt divided
2 tsps. fresh ground pepper
2 tsps. garlic powder
1 (20 oz) can crushed pineapple
1 can (14 oz.) whole berry cranberry sauce
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Instructions

Remove any strings tying the pork, and pat the roast dry. Season the roast with 1 tablespoon of kosher salt, pepper, and garlic powder, making sure to get the seasoning into any crevices. Place the pork loin in the slow cooker.
1 4-5 lb whole, boneless pork loin , 1 tbsp. plus 1/2 a tsp. kosher salt, 2 tsps. fresh ground pepper, 2 tsps. garlic powder
In a large bowl, mix together the pineapple, cranberry sauce, nutmeg, cloves, and the remaining 1/2 teaspoon of salt. Pour the mixture over the pork in the slow cooker. Cover and cook on low for 8 hours.
1 (20 oz) can crushed pineapple, 1 can (14 oz.) whole berry cranberry sauce, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves
The pork should easily pull apart with two forks. Serve with the sauce spooned over the top.

Video

Notes

Using Pork Shoulder Instead of Pork Loin: If you want to use a Boston butt roast (pork shoulder), you’ll need to handle it slightly differently due to its higher fat content. After cooking, remove the pork shoulder from the slow cooker and transfer it to a cutting board or large bowl. Shred the meat with two forks, discarding any large pieces of fat as you go. Once the meat is fully shredded and free of excess fat, return it to the slow cooker and mix it with the sauce to keep warm before serving. The sauce will have some extra grease since shoulder is not lean like pork loin.

For optimal outcomes when preparing this slow cooker cranberry-pineapple pork, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Cranberry-Pineapple Pork appeared first on Noble Pig.