Slow Cooker Pork Tips

This post is sponsored by my friends at Iowa Pork, but the thoughts and opinions expressed here are all my own –  just as always.  Thanks for supporting the brands and businesses that support me. 

The slow cooker is a kitchen workhorse. There’s nothing quite like tossing a few ingredients in the slow cooker in the morning and having supper ready when it’s time to eat. It makes meals quick, easy, and helps you get meals on the table that you wouldn’t normally have time for.

So when my friends from Iowa Pork asked me to give one of my most popular recipes a pork makeover, I knew it had to be a slow cooker recipe.  (Side note: Did you know that about 1/3 of the pork raised in the US comes from family farms in Iowa?)

And honestly, aside from doing slow cooked pulled pork, I don’t often think of doing pork in the slow cooker.  But that will change after this recipe for sure!

Now chances are you’re not going to head into your local grocery store and find a package of pork tips already cut up. Fear not! For I’m gonna make this super easy.

Simply grab a 3 to 4-pound boneless pork loin roast (sometimes also called a boneless center cut pork loin). 

Slice the loin into 1.5-inch slices and then cut those into 1.5-inch cubes.  

See, now you have perfectly sized pork tips.

Simply spray the crock of your slow cooker with nonstick cooking spray or line it with one of those nifty slow cooker liners for easy clean up.  Toss the cut pork, a chopped onion, chopped bell pepper (any color will work), some chicken broth, a can of cream of mushroom soup, and a packet of pork gravy mix and stir it all up. Pop the lid on and turn it to low. About 6 hours later, you’ll have tender, succulent pork tips in a delectable gravy.  

Serve them over rice or mashed potatoes for a delicious supper your family will devour! 

One note: Since we’re slow cooking these in a super moist environment, you might find that the gravy isn’t as thick as you’d like. To fix that, simply whisk about 2 tablespoons of cornstarch with 2 tablespoons of cold water or broth. When well combined, mix that cornstarch slurry into the gravy, replace the lid, and turn the heat to high. Cook for about 20 minutes or until the gravy has thickened to your liking.