Lately, I have been trying to create some easy crock pot bag meals. I saw the idea for batch cooking by tossing ingredients into a gallon zip-top bag and freezing them for use in the slow cooker later. Awesome.
My first attempt was this pork and peppers bag and while I must admit that it did not turn out to be the prettiest dish to look at, it was quite delicious and super simple.
Literally, you just put everything into the freezer bag. Then, toss it around just a bit to make sure everything is coated well. Place it in the freezer until needed.
On the day I wanted to cook, I just plopped it right into the crock pot frozen. Cover it up and cook on low heat for 8 hours.
Since I put it into the cooker frozen, at mid-day I needed to give it a little stir to separate the pork chops. To avoid this, just thaw your bag in the refrigerator first. Then, you can also cut your cooking time to 6-7 hours.
I served the pork and peppers over white rice but yellow rice would be awesome too. The broth made it a little bit more like a stew but it was still good.
And, because we like it spicy, I served some Frank’s Red Hot on the side.
RECIPE: Pork & Peppers Crock Pot Bag
- 4 to 6 pork loin chops
- 1 onion cut in chunks
- 2 cloves garlic minced
- 2 bell peppers assorted colors, seeded and cut into chunks
- 1 15 ounce can diced tomatoes
- 3 tablespoons Worcestershire sauce
- 1/2 tsp. dried thyme leaves
- salt and pepper to taste
- Salt and pepper the pork chops.
- Place the pork chops and all ingredients into a gallon-sized freezer bag. Release the air and seal. Toss gently to distribute the ingredients. Freeze.
- Remove from the freezer. Take the ingredients from the bag and place them in a slow cooker.
- Cook on low heat for 6 to 8 hours.
- Serve over rice and with hot sauce, if desired.
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