I love cooking in my slow cooker, especially on days when I have lots of writing to do!
Slow Cooker Pork Chop Supper

6 pork loin or rib chops, ½ inch think
6 medium red potatoes, cut into eighths
1 can (10 ¾ oz) condensed cream of mushroom soup
1 jar (4.5 oz) sliced mushrooms, drained
2 tablespoons dry white wine or chicken broth
¼ teaspoon dried thyme leaves
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
3 tablespoons all-purpose flour
1 tablespoon diced pimientos
1 cups frozen sweet peas, rinsed, drained

Heat 12-inch nonstick skillet over medium-high heat.  Cook pork chops in skillet 2 to 4 minutes, turning once, until brown.

Spray 4- to 5-quart slow cooker with cooking spray.  Place potatoes in cooker.  In medium bowl, mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour.  Spoon half of the soup mixture over potatoes.  Place pork on potatoes; cover with remaining soup mixture.

Cover, cook on low heat setting 6 to 7 hours.

Remove pork from cooker; keep warm.  Stir peas and pimientos into cooker.  Cover; cook on low heat setting about 15 minutes longer or until peas are tender.  Serve with pork.

* I got this recipe from the Betty Crocker website.  I used fresh mushrooms instead of mushrooms from a jar, and I forgot to buy pimientos, but I figure they’re just for color anyway.  At the time of posting this recipe to my site, I have only made this recipe one time…but will definitely be making it again and again!

Slow Cooker Beef Stroganoff

2 pounds beef stew meat
1 cup chopped onion
1 (10 ¾ ounce) can condensed cream of (golden) mushroom soup
1 (10 ¾ ounce) can condensed cream of onion soup
1 jar (6 ounces) sliced mushrooms, drained
¼ teaspoon pepper
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) container sour cream
6 cups hot cooked noodles or rice

In 3 ½ to 4 ½ quart slow cooker, mix beef, onion, soups, mushrooms and pepper.

Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.

Stir in cream cheese until melted. Stir in sour cream.  Serve over noodles.

* Another recipe from the Betty Crocker website.  Good ole Betty! 
I used fresh mushrooms instead of mushrooms from a jar. Very simple recipe and delicious!

Slow Cooker Cheeseburger Soup

4 teaspoons unsalted butter
1 pound ground sirloin
1 cup dices onion
¾ cup diced celery
½ cup carrot
1 teaspoon minced garlic
1 teaspoon dried basil
¼ cup flour
1 ½ cups milk
3 cups low sodium chicken broth
2 cups peeled & diced potatoes
2 cups shredded sharp cheddar cheese
Salt & pepper, to taste
Ketchup  mustard

Melt butter in sauté pan over medium heat. Add sirloin; cook until meat begins to brown. Stir in onion, celery, carrot, garlic, and basil. Cook 5 minutes. Add flour, stirring to coat meat; cook 1 minute. Stir in milk until mixture is smooth. Bring mixture to a boil. Cook 2 minutes. Transfer soup to a 3 to 4 quart slow cooker. Stir in broth and potatoes. Cover soup; cook until potatoes are tender, on low setting for 3 to 4 hours. Add cheddar just before serving, stirring until cheese melts. Season soup with salt and pepper. Garnish each serving with ketchup, mustard and pickles.

*Note – when I made this (and I will definitely make it again!), I left the carrots out. I love carrots in my soup, but I have never had carrots on a cheeseburger. I also garnished the soup with only ketchup and mustard. I left the pickles out.  This is delicious and does taste very much like you’re eating a cheeseburger!