This is hopefully the start of several good slow-cooker recipes that I’m going to post. God knows there are a lot of bad ones (most courtesy of Sandra Lee). I did a search for slow-cooker recipes on the Betty Crocker website and this was one of the ones that seemed easy while still looking pretty delicious. I noticed that a lot of recipes require some stove top preparation prior to the slow cooker step… if you have to use the stove top, then doesn’t that defeat the purpose of “set it and forget it?” The pork on this recipe comes out really tender too!
1 lb boneless pork loin roast, cut into 1-inch pieces
2 1/4 cups of chunky salsa (from 24-oz jar)
1 can (4.5 oz) chopped green chiles, drained
1 can (15 oz) black beans, drained, rinsed
1 cup shredded Monterey Jack cheese (4 oz)
– In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
– Cover; cook on Low heat setting 6 to 8 hours.
– Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot.
– Sprinkle with cheese.
Linda’s Notes
– I don’t really like spicy food and I forgot to buy the chiles… so I just added some good mexican hot sauce and it turned out fine 🙂
– I would suggest putting some sliced onions in at the start too give it a little richer flavor
– Best served with tortillas or rice!
Delusions of Chefery 
Thanks so much for featuring slow cooker recipes! This time of year I love putting things inthe crockpot and when you come home, dinner is waiting! Great for the busy working woman!