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Ingredients
1 1/2 Pounds pork shoulder, cut into bite-sized cubes
1 Tablespoon butter
1 Yellow onion, diced
4 Red potatoes, cut into quarters
1 Cup baby carrots, halved
2 Celery stalks, diced
1 (10 1/2 oz) Can cream of chicken soup
1/2 Cup whole milk
1/2 Cup sour cream
1 (1 oz) Packet dry ranch dressing mix
Salt & pepper, to taste
1 Teaspoon parsley flakes
Instructions
Melt the butter on the bottom of the crockpot.
Add all of the vegetables on top and stir to coat with the butter.
Salt & pepper the diced pork as desired and add to the crockpot.
Mix together the soup, milk, sour cream and ranch dressing mix. Temper the mixture by heating it for 30 seconds in the microwave.
Pour the mixture on top of the pork.
Cover the crock pot and cook on LOW for approximately 6 - 8 hours, or until the potatoes are soft and pork is cooked through.
Sprinkle with parsley and serve, with biscuits.