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.
Slow Cooker Pork Tips
- 1 (3 to 4-pound) boneless pork loin roast (or boneless center cut pork loin), cut into 1.5-inch cubes
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (0.87-ounce) packet pork gravy mix (I use McCormick)
- 1 cup chicken broth
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped
- Lightly spray the crock of a 4 to 6-quart slow cooker with nonstick cooking spray.
- Whisk together the undiluted mushroom soup, pork gravy packet, and chicken broth. Add the pork, onion, and bell pepper. Stir to combine. Cover and cook on low for 6 to 8 hours. Serve over rice or mashed potatoes.
Nutritional values provided are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I added mushrooms it was awesome.
Great idea! Thanks for sharing!
Instead of the “Cream Of Mushroom:, any Ideas/ suggestions on any other type of “Cream OF ????” soup?
Something like cream of onion or even cream of chicken should work.
Could you add a little bit of bbq sauce
I’ve not tried that, so I can’t say for sure how the flavors would work together.
I love the slow cooker. I just bought another Boston Butt because they were on sale. I had them cut it in two pieces (2 meals). Last time I only added salt, pepper and garlic. I am not much for spices. The marble in the meat adds juices. It was delicious.
Anything that fits in the slow cooker, is cooked that way. I use the liners all the time. There are a lot of things I don’t eat like chicken or ground beef. I am not a great cook so if I can do this-anyone can.
So glad you enjoyed it!
Had to spice it up. Added mrs dash original and mrs dash chipotle. As I’m sure you guessed that I’m on a very low sodium diet. I also added carrots. Thanks for the recipe.
Thank you Vicky!
Hmmm! Sounds delish. Never thought about pork tips. Can’t wait to try. Thanks 😊
You are the absolute BEST!!! I had NO idea what I was going to make for dinner but I’ve made your beef tips over rice and was hoping that you had one for pork and you did! I had 3 lbs of pork cubes in my freezer, happened to have a pork gravy packet, some of our homegrown onions that we’d diced and frozen and we were ready to go!! It will be done in time for my son to come home from work! You saved dinner!
Sure hope they turned out great for you!!
Joyce C Rogers
I make this a lot, love the taste of the pork, gravy, and rice. Brushing the pork with a little Kitchen Bouquet before browning improves both the taste and appearance.
Great idea! Thanks for sharing! Glad to hear you’ve enjoyed it!