To make pork chop and rice casserole in a slow cooker, combine rice with cream soup and milk. Top the mixture with pork chops, and season with your favorite spices. Set the slow cooker on a low heat setting, and let the casserole cook for six to eight hours.
The base casserole recipe uses 1 cup of rice, one can of soup and one soup can full of milk; scale up or down as needed. For a creamier casserole, increase the liquid by half.
Modify the basic rice and pork chop casserole to suit your preferences. Use any type of canned cream soup, such as cream of mushroom, cream of chicken or cream of potato. Broccoli and cheese or cream of celery soups also work well. Replace the milk with chicken broth for extra flavor, or add a packet of onion soup mix. Mix in cut frozen or fresh vegetables for extra fiber, and stir the ingredients to combine.
Brown the pork chops lightly in a frying pan, and lay them on top of rice. Season them liberally with salt, pepper and your favorite spices. Potential flavorings include garlic powder, seasoning salt, paprika and celery salt.
Set the slow cooker on the lowest heat setting, and cover the casserole. Allow it to cook for six to eight hours or until the rice is tender and the meat is cooked through.