Ingredients:
- 1 (1.5 lb.) pork shoulder, cut into bite-sized cubes.
- 1 Tablespoon butter
- 1 medium onion, diced
- 4 small red potatoes, cut into quarters
- 1 cup baby carrots, cut in half
- 2 celery stalks, diced
- 1 (10 ¾ oz.) can cream of chicken soup
- 1/2 cup whole milk*
- 1/2 cup sour cream
- 1 (1 oz.) packet dry ranch dressing mix
- Salt/pepper to taste
- 1 teaspoon Parsley flakes
Directions:
Melt the butter on the bottom of the crock pot.
Add all of the vegetables on top and stir to coat with the butter.
Salt/Pepper the diced pork as desired and add to the crock pot.
Mix together the soup, milk, sour cream and ranch dressing mix. Temper the mixture by heating it for 30 seconds in the microwave.
Pour the mixture on top of the pork.
Cover the crock pot and cook on low for approximately 6-8 hours**, or until the potatoes are soft and pork is cooked through. Low and slow is the best with milk and dairy products.
Sprinkle with parsley and crumbled bacon and serve, (preferably with biscuits!)
Recipe Source : thecozycook