Serve a comforting, hands-off dinner with this Easy Slow Cooker Ground Pork Casserole. Seasoned ground pork, long-grain rice, tender vegetables, and a creamy, cheesy finish come together in the crock pot for a satisfying family meal that’s perfect for busy weeknights.
This slow-cooker casserole is one of my go-to recipes when evenings are hectic. Browning the pork first builds flavor, then everything simmers together so the rice absorbs the savory juices and the vegetables soften. The finishing touch of cream cheese, sour cream, and shredded cheddar makes it creamy and irresistible.
Why You’ll Love This Slow Cooker Casserole
- Easy to prepare: Brown the pork and onion, add the rest of the ingredients to the slow cooker, and let it cook. Stir in the cream cheese and sour cream near the end and top with shredded cheddar.
- Family friendly: Mild, comforting flavors and gooey cheese make this dish a hit with kids and adults alike.
- Meal planning friendly: The recipe yields leftovers that reheat well, making it convenient for lunches or another dinner.
Ingredient Notes
- Ground pork – Adds rich flavor and a tender texture.
- Yellow onion, carrots, and garlic – Aromatics that build depth and sweetness.
- Tomato paste and diced tomatoes – Provide savory tomato flavor and a touch of acidity.
- Beef broth – Cooks the rice and deepens the overall flavor profile.
- Spices – Dried oregano, ground cumin, paprika, bay leaf, salt, and pepper add balanced layers of flavor.
- Cheese – Cream cheese and sour cream create a creamy base; shredded cheddar melts on top for a golden finish.
The complete recipe and printable card are included below in the recipe section.
Substitutions
- Meat: Swap ground pork with lean ground beef, ground turkey, ground chicken, or Italian-style sausage.
- Broth: Use chicken or vegetable broth if needed, though beef broth gives a bolder flavor.
- Vegetables: Red bell pepper, peas, corn, zucchini, spinach, or frozen mixed vegetables work well.
- Dairy: Substitute Greek yogurt for sour cream, or use different melting cheeses such as Monterey Jack, Parmesan, or pepper jack.
- Seasonings: Adjust herbs and spices to your taste—Italian seasoning, Cajun spice, or a pinch of cayenne can change the profile.
Tip: Finish the casserole with a sprinkle of fresh parsley, sliced green onions, or cilantro to brighten the dish.
Step-By-Step Instructions
- Prep: Chop the vegetables and mince the garlic.
- Brown the pork: Heat olive oil in a large skillet and cook the ground pork with diced onion over medium heat until no longer pink, about 5 minutes. Drain excess fat.
- Combine: In the slow cooker, combine the browned pork and onion, rice, tomato paste, diced tomatoes with juices, minced garlic, diced carrots, and beef broth. Ensure the rice is fully submerged.
- Season: Add dried oregano, ground cumin, paprika, salt, pepper, and a bay leaf. Stir to distribute seasonings.
- Cook: Cover and cook on LOW for 4–6 hours or on HIGH for 3–4 hours, until rice and vegetables are tender and flavors meld.
- Add cheese: About 15 minutes before serving, soften the cream cheese and mix with sour cream. Stir this into the casserole, then sprinkle shredded cheddar on top and replace the lid to melt the cheese.
- Serve: Remove the bay leaf, spoon the casserole into bowls, and garnish with fresh herbs or green onions if desired.
Expert Tips
- Rice choice: Long-grain white rice, jasmine, or basmati work best. Brown rice is not recommended without adjusting liquid and cooking time because it needs longer to cook.
- Season confidently: Slow cooking can mellow flavors, so season generously and taste before serving.
- Watch cooking time: Slow cookers vary; avoid overcooking to prevent mushy rice or dry meat. Check the dish the first time you make it to find the perfect timing for your appliance.
Good Side Dishes
Pair this pork casserole with roasted Brussels sprouts, steamed broccoli, green beans, a crisp green salad, or garlic bread for a complete meal. Fresh fruit also makes a light, refreshing side.
Storing
Refrigerator: Store leftovers in an airtight container for 4–5 days.
Freezer: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
This slow cooker ground pork casserole is adaptable, satisfying, and easy to scale. Add your preferred vegetables or adjust spices to suit your family’s tastes.
Recipe FAQs
Yes. Lean ground beef, ground turkey, ground chicken, or Italian sausage can replace ground pork with good results.
Browning the meat first improves color, flavor, and texture, so it’s recommended.
Fresh parsley, cilantro, or sliced green onions add brightness and color to the finished casserole.
Recipe Card
Slow Cooker Ground Pork Casserole
Ingredients
- 1 pound ground pork
- 1 medium yellow onion, diced (about 1 cup)
- 1 tablespoon olive oil
- 1 cup long grain white rice
- 1 tablespoon tomato paste
- 1 (15-ounce) can diced tomatoes, with juices
- 2 carrots, diced (about 1–1 1/2 cups)
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 1 bay leaf
- 1 teaspoon salt and pepper to taste
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
Garnish
- Chopped parsley or sliced green onions (optional)
Equipment
- 6-quart slow cooker
- Large skillet
- Spatula or cooking spoon
Instructions
- Prep: Chop the vegetables and mince the garlic.
- Brown the pork: Heat olive oil in a skillet and cook the ground pork with diced onion until no longer pink, breaking up the meat. Drain excess fat.
- Combine: Add the pork mixture, rice, tomato paste, diced tomatoes with juices, garlic, carrots, and beef broth to the slow cooker. Make sure the rice is covered by liquid.
- Season: Add oregano, cumin, paprika, salt, pepper, and bay leaf. Stir to combine.
- Cook: Cover and cook on LOW for 4–6 hours or on HIGH for 3–4 hours, until rice and vegetables are tender.
- Add cheese: About 15 minutes before serving, mix cream cheese and sour cream, stir into the casserole, and top with shredded cheddar. Cover until the cheese melts.
- Serve: Remove the bay leaf and serve hot with fresh herbs if desired.
Notes
- Rice: Long-grain white rice or jasmine/basmati is best. Brown rice needs longer cooking time and extra liquid.
- Seasoning: Taste and adjust seasonings before serving; slow cooking can mellow flavors.
- Storage: Refrigerate leftovers 4–5 days or freeze up to 3 months. Reheat thoroughly.
Nutritional values are approximate and will vary by brand and ingredient choices.
Nutrition (per serving, approximate): Calories: 500 kcal, Carbohydrates: 33 g, Protein: 23 g, Fat: 30 g, Sodium: 965 mg.
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