Slow Cooker Papa’s Plate

Slow Cooker Papa’s Plate: This easy 3-ingredient slow cooker pork dish is soft, creamy, and full of flavor. Pork tenderloin cooks slowly in a creamy mushroom sauce made with onion soup mix. There’s no chopping or mixing needed, making it a simple, cozy dinner perfect for busy days.

This simple 3-ingredient slow cooker papa’s plate is a dinner I like to make when I want something really soft, cozy, and easy to cook. Think of it like a classic Midwestern pot roast, but made into small, tender meat pieces covered in a thick, creamy sauce. You don’t need to chop anything, cook it in a pan first, or even mix things in a bowl. Everything just goes right into the slow cooker.

This kind of cooking became popular because busy families loved meals they could just start and forget about. This recipe follows that same easy idea, using barely any prep work, but it still makes a plate that my dad would ask for again and again.

You can serve these soft, creamy meat pieces over fluffy mashed potatoes, buttery egg noodles, or plain steamed rice so the sauce soaks in nicely. For a side, try something green and simple, like frozen peas, steamed green beans, or a quick salad with a tangy dressing to balance out the rich taste.

Warm dinner rolls or crusty bread are great for wiping up the extra sauce left in the slow cooker.

Servings: 4

Ingredients

• 2 pounds boneless pork tenderloin, cut into 1-inch thick pieces
• 2 cans (10.5 oz each) cream of mushroom soup
• 1 (1-ounce) packet dry onion soup mix

Slow Cooker Papa’s Plate: Directions

1. Place the pork tenderloin pieces in a single layer at the bottom of a 4- to 6-quart slow cooker. It’s okay if a few pieces overlap a little, but try to spread them out evenly so they cook the same amount and stay nice and tender.
2. Pour the condensed cream of mushroom soup right on top of the pork pieces. Use the back of a spoon to gently spread it around so most of the meat gets covered. Do not add any water, since you want the sauce to stay thick and rich.
3. Sprinkle the dry onion soup mix evenly across the top of the soup-covered pork. You don’t need to stir it in—the flavors will slowly mix together and melt into the sauce while it cooks.
4. Put the lid on the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The pork is ready when it’s very soft and can be cut easily with the side of a fork. The sauce will turn shiny, thick, and creamy as it cooks.
5. Once the pork is fully cooked, gently stir the pieces in the sauce so they get fully coated. Be careful not to break the meat apart too much while stirring. Taste the sauce, and only add a small pinch of salt or pepper if you think it needs it, since the soup and onion mix already have plenty of flavor.
6. Serve the pork hot, and spoon a generous amount of the creamy sauce from the bottom of the slow cooker over each plate.