Slow Cooker Recipes

Slow Cooker Pork Chops with Mushroom and Carrot

The slow cooker is my best kitchen friend in the colder months.  I probably use it once a week, at least.  Sometimes I follow old favorites, but other times I try to find new favorite recipes to add to my collection.  Today’s recipe is one of those new favorites!Mushroom and Carrot 1

Slow Cooker Pork Chops with Mushroom and Carrot


  • 1½ cups unsalted chicken stock **
  • 1½ teaspoons sherry vinegar
  • 3 tablespoons brown rice flour
  • Cooking spray
  • ¾ pound carrots, peeled and cut into 2-in. pieces
  • ½ pound shiitake mushrooms stems removed and caps quartered **
  • 4 thyme sprigs
  • 2 oregano sprigs
  • 1 tablespoon olive oil
  • 4 (6-oz.) bone-in center-cut pork chops
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • ¼ cup dry white wine
  • 6 ounces uncooked gluten-free noodles of any type
  • 2 tablespoons heavy cream
  • 2 teaspoons fresh thyme leaves


  1. Combine stock, vinegar, and flour in a 6-quart slow cooker coated with cooking spray. Stir in carrots, mushrooms, thyme sprigs, and oregano sprigs.
  2. Heat oil in a large nonstick skillet over medium-high. Sprinkle pork chops with ¼ teaspoon salt and ¼ teaspoon pepper. Add pork chops to pan; cook 2 minutes on each side. Place pork chops in slow cooker.
  3. Add wine to skillet over medium-high; cook 30 seconds, scraping pan to loosen browned bits. Spoon wine mixture over pork chops in slow cooker. Cover and cook on LOW for 7 hours or until vegetables are tender.
  4. Cook pasta according to package directions. Drain.
  5. Remove pork chops from slow cooker, and keep warm. Remove and discard herb sprigs. Add heavy cream, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper to vegetable mixture in slow cooker, stirring to combine. Stir in cooked pasta. Divide noodle mixture among 4 plates; top each with 1 pork chop, and drizzle with any remaining sauce in slow cooker. Sprinkle evenly with thyme leaves.


** If you follow a low FODMAPs diet and are sensitive to polyols, omit the mushroom and replace with another vegetable, such as green pepper. Look for a Chicken Broth without garlic or onion, such as Progresso Tuscan Chicken Broth (or make your own using my recipe!).

Nutrition Information

Serving size: ¼th of recipe Calories: 450 Fat: 13 Carbohydrates: 45 Protein: 30

I actually added more carrots to this (because I have an obsession with cooked carrots, to the point where once I actually started turning orange), and even thought about parsnips (next time!).  I’m really into roasted (or slow cooked) root veggies, so when I can add more, I do.  I hope you enjoy this as much as we did (NOTE:  For extra health benefits you can use Gluten Free Lentil Pasta.  This isn’t necessarily low FODMAP but it would help if you took a Beano with it!  Otherwise, just stick to regular Gluten Free pasta).

See you next week.

About author


Hi, my name is Rebecca Houston and I am a writer. I write about health, healthy food and daily meal plan for various websites.
healthy food

Leave a Reply