Slow Cooker Pork And Noodles Recipes

Steps:

• Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
• Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
• Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.

Steps:

• Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker. In small bowl, stir together 1 tablespoon of the soy sauce, the hoisin sauce, tomato sauce, sugar, gingerroot and garlic. Pour over pork.
• Cover; cook on Low heat setting 3 hours 30 minutes. Remove pork from slow cooker to large bowl; let stand 10 minutes. Pour cooking liquid through strainer into separate bowl; cover to keep warm. Shred pork, using 2 forks; cover to keep warm.
• Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, the vinegar and sesame oil. Increase heat setting to High. Cover; cook 10 minutes.
• Meanwhile, cook noodles as directed on package. Turn slow cooker off. Add carrots, onions, cilantro leaves, shredded pork and cooked noodles; toss to coat. Sprinkle individual servings with peanuts and chopped cilantro. Serve with lime wedges.

Steps:

• 1. Heat vegetable oil in a skillet over medium heat. Roll the pork tenderloin in the flour and cook in the skillet until browned on all sides.
• 2. Place the browned pork tenderloin in the bottom of the slow cooker. Add soup, Worcestershire sauce, garlic powder and onion powder. Cover and cook on low for 4 hours or until tender. Turn the slow cooker to high in the last 30 minutes of cooking.
• 3. Stir water and cornstarch to create smooth paste. Remove pork from slow cooker and plate. Whisk cornstarch mixture into slow cooker. Cover and let cook and thicken for 10 minutes. Shred pork and return pork to slow cooker.
• 4. Add egg noodles and water to slow cooker making sure the noodles are pushed down into the liquid. Cook until noodles are tender; approximately 30 minutes. Do not overcook.
• 5. Salt and pepper to taste. Top with fresh chopped parsley and serve.

Steps:

• Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
• Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
• Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
• Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.

Steps:

• Reserve noodles from soup mixes. In 3 1/2 to 4-quart slow cooker, combine pork and contents of seasoning packets from noodle soup mixes; mix well. Add gingerroot and water; stir to mix.
• Cover; cook on Low setting 6 to 8 hours.
• About 25 minutes before serving, break reserved noodles into pieces; add to pork mixture. Add pea pods and onions; mix well. Increase heat setting to High; cover and cook 10 to 15 minutes longer or just until vegetables are crisp-tender.
• In small bowl, blend soy sauce and cornstarch until smooth. Stir into pork mixture. Cover; cook about 5 minutes or until sauce is slightly thickened.