I don’t know about y’all, but pantry-friendly recipes are my go-to right now. I need meals that don’t require grocery runs because that’s not happening. This is one of those recipes. My kids love it and I love how easy it is to make. In literally 5 minutes, I can have supper going in the Crockpot. Eight hours later, I’ll bake up some potatoes, open up a salad mix and BAM dinner is on the table… hot and delicious with minimal work. That’s my kind of meal. ~Erin
2 ½ pound pork roast, trimmed
1 (10.5 oz.) can Campbell’s Healthy Request Cream of Mushroom soup
1 (10.5 oz.) can Campbell’s Healthy Request Cream of Celery soup
1 soup can full of water
1 (1 oz.) packet Lipton Recipe Secrets Onion Soup and Dip Mix
Baked potatoes, for serving
Place the trimmed pork roast in a slow-cooker pot. In a medium bowl, stir together all other ingredients. Pour the mixture over the roast. Cook on low for 8 hours or high for 4 hours, until meat is cooked and shreds easily. Shred the roast and stir it to incorporate the gravy/sauce. Serve over baked potatoes.
WW info.: This recipe makes 6 1-cup servings. Each serving is 6 points on all plans, not including the baked potato.