I had this at a dinner and have since adopted it as my favorite crockpot thing of all time. The gal got the recipe from her mom who called it Southern Style Pork
4-6 thick pork chops or part of a tenderloin sliced into 3/4 to 1" sliced
1/3 Cup Flour
1 tsp Dried Mustard
1/2 tsp. Garlic Powder or Garlic Salt
1/2 tsp Salt (Omit if you used Garlic Salt)
1 Medium to Large White/Yellow Onion
1 Can Cream of Mushroom Soup
1 container of mushrooms (optional)
2 Tbsp. Oil

1. Put flour, mustard, garlic and salt in bag and mix.
2. Shake porkchops or sliced in bag of flour mixture.
3. Brown dredged chops in oil and throw into crockpot.
4. Throw onions and mushrooms in on top of chops in crockpot.
5. Empty can of soup into crockpot.
6. Fill soup can with water and pour into still hot frying pan and turn up heat. Use wooden spoon or spatula to loosen bits from bottom of pan. When pan seems clean, just a minute is all it takes, pour the water over the porkchops.
7. This cooks in four hours on low, or if you leave it on all day the meat will literally be falling apart.
8. The only thing I've done is sometimes I add some GravyQuik or something like that as my husband isn't crazy about pale gravy, and once I added too much water or something and the gravy was very thin so I put in a couple TBSP of Wondra flour (the fine kind) and turned it on high for about ten minutes and it thickened the gravy.

This is my husband's absolute favorite next to pot roast. Just whip up some mashed potatoes and there are happy people.

Margaret

ps. I do take off the cover at least once and stir things around.

Cheese Burger Soup!

1 TO 2 pound of hamburger
3/4 c chopped onion
3/4 c shredded carrots (or diced)
3/4 c diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tblsp butter or marg
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
8 oz american cheese (cubed 2 cups)
1 1/2 c milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 c sour cream


In a 3 qt sauce pan brown hanburger, Drain and set aside.
In the same sauce pan saute onion, carrots, celery, basil and parsley, in 1 Tbsp butter until veggies are tender.
About 10 minutes. Add broth, potatoes, and hamburger, bring to a boil. Reduce heat and cover simmer for 10-12 min. or until potatoes are tender.
Mean while in a small skillet melt butter. Add flour cook and stir 3-5 minutes or till bubbley. Add to soup bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add milk, cheese, salt and pepper. Cook and stir until cheese melts. Remove from heat, blend in sour cream.
Yield 2 1/4 quarts.


This looks like it is very difficult and takes alot but it really doesn't. And the reward when finished is well worth it. My family usually eats it all. The last time I made this I forgot to take the extra steps. What I did was brown the hamburger, and dump all the ingredients in my crock pot. I diced my potatoes and boiled them for 10 minutes and then dumped the water and potatoes into the crock pot and simmered it for 8 hours. It turned out so delicious we were wishing there was more. Sometimes I leave the carrots and celery out and add more potatoes. But any receipe can be tweeked to your likings. Enjoy!

Here is one from our grocery store that I LOVE.. I'm not a huge fan of meat in the crock pot but omg this is SOOOOOOOO good
I change tho some of it..
Ingredients
1/4 cup + 2 tablespoons flour, divided
1 boneless beef chuck roast (about 3 lbs)
1/4 cup canola oil
1 (10.5-ounce) can condensed French onion soup ( I use Progresso French Onion soup.. richer taste and it is a bigger can but it is ok too
1 (1-ounce) packet dry onion soup mix ( I put in sometimes Golden onion soup mix instead of just the plain one to add more flavor )
1 (4-ounce) can mushroom pieces (drained)


Steps
1. Preheat large sauté pan on medium-high 2–3 minutes. Place 1/4 cup of the flour on plate (may be paper). Dredge roast in flour, coating both sides.
2. Place oil in large sauté pan; swirl to coat. Add roast (wash hands); cook 4 minutes on each side to brown. Transfer roast to slow cooker; place slow cooker heat setting to low.
3. Reduce heat on large sauté pan to medium-low. Stir remaining 2 tablespoons flour into drippings in pan; cook 1 minute, stirring until smooth. Stir in soup, dry soup mix, and mushrooms; bring to a boil. Transfer soup mixture to slow cooker.
4. Cook 8–10 hours or until meat pulls apart easily with a fork.

Also depending on your crockpot I end up just cooking it on low for 4-5 hours because of it cutting differently

I love the crockpot too. I make a dish called beeef and beer. Recipe as follows:
1 envelope of onion soup mix
3 tablespoons flour
1 tablespoon brown sugar
1/4 teaspoon thyme
1 bay leaf
2 lb cubed meat
12 ounces beer, you can also use cola

COmbin all but beed in slow cooker. Todd until meat is coated. Pour beer over meat ans stir. Cook 5-6 hours on high. To serve remove bay leas and put over egg noodles.