Simple Slow Cooker Teriyaki Pork & Potatoes

This is one of my fave go to meals.


It appeases my hubby’s love a good meat and potatoes meal after a long day at work and I love it because pork is lean and pretty healthy, Noah adores the carrots and it makes for killer left overs all week.


Not to mention I make this in the morning while my coffee is brewing and it is all done and in the pot before my first cup is ready – whats not to love about that?


Teriyaki Pork with Potatoes & Carrots 




1 teriyaki marinated pork loin (we get ours from Kroger)


3 – 4 lbs bag of golden potatoes (honestly I just shove as many as I can in the crock pot)


½ (or more) of a bag of baby carrots


½ cup OJ or fresh squeeze orange juice


Place the pork in the bottom of the crock pot add in the OJ (make sure to get out all the marinade from the bag, use a little water to get it all)

Throw in the desired amount of baby carrots (they are a big hit in this house so we use a lot!)


Clean and quarter your potatoes and throw them in


Turn on low (for 7-9 hours or until pork is 165 degrees and potatoes are tender) or high for 4-6 hours (again make sure everything is nice and ready!). If it gets too dry too soon you can add small amounts of water or broth to keep it moist. I toss the potatoes around occasionally – but you don’t have to…especially if you don’t cram a million in the pot like I do….my guys like potatoes.  


We salt and pepper after it comes out to limit how much salt we add in it over all.



We serve it up with a loaf of our favorite sourdough bread from Panera…seriously, even though I worked there for years and Kevin still does there is nothing better than a loaf of Panera sourdough bread (lets be real, I could eat a loaf with a bottle of wine for dinner and be happy – but that isn’t very family friendly). I make sure Kevin buys one before he heads home on these crock pot nights.


While this dinner is amazing on the first night, the next day it makes for a great wrap in a tortilla or on a bun…or on more sourdough bread!


Noah isn’t crazy about meat yet and he really digs into this dish and for a grazing toddler who seems to live on air – nothing makes a mama happier!


And for a tired and hungry husband to give it the I’ll take thirds and fourths, I need a pair of Joey Tribbiani eating pants seal of approval that makes me feel a little bit better about him getting home to a crazy messy, loud house!

everyone needs a pair of eating pants.

everyone needs a pair of eating pants.

Now excuse me while I go dig out two pairs of “eating pants” and dig in!


the best thing i ever ate.

This weekend thanks to the unofficial start to summer brought on by Memorial Day we were sitting on a bunch of strawberries.

You know summer is here when strawberries are a buck a pint at the farmers market!

We ate them on everything and anything.

Tonight down to our last two pints I wanted to try something new.

While at the grocery store I spotted rhubarb in all it’s pretty pink glory.

While I thought it was so summery and cute with it’s bright pink color Kevin was convinced it was pink celery and made his feelings known that if I were to add that ‘stuff’ to the strawberries they would be ruined.

Challenge accepted (and won!).

I thought about making a pie or cobbler but decided on a crisp. In my opinion a crisp is not only the easiest and cheapest out of the three but the yummiest.

I whipped up a basic crisp recipe along with the rhubarb and strawberry filling before dinner and let it cook while we ate.

This ended up being the absolute best thing I have ever ate or made (and the easiest!).

Here is the recipe that will ruin all future desserts for you:

Strawberry Rhubarb Crisp


  • 1 1/2 cup white sugar
  • 5 tablespoons all-purpose flour
  • 2 pints sliced strawberries
  • 4 long stalks of diced rhubarb
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup butter
  • 1 cup rolled oats


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix white sugar, 5 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.
  3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
  4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Kevin and I had to check on it throughout dinner to make sure it wasn’t burning (since this was the first time baking it) and each time we opened the oven the house smelled like fresh strawberry jam. Just an added benefit from this amazing dessert.

We served it warm with vanilla ice cream.

It was good….

Like don’t talk to me while I eat this, don’t judge how many servings I eat, finish the entire thing, eat until you think you might die good.

This recipe has made me (and Kevin) a rhubarb lover.

Trust me.

It is so good that the next time I see family I will be bringing this in tow…it is like love in a baking dish.

If I could eat one thing forever it would be this.

If you do anything this summer you should make this dessert.

piece of cake…cake.

Being a mom of a very rambunctious 9 month old I don’t ever have extra time on my hands to whip up an amazing dinner and dessert.

Let alone a healthy, cheap dinner and dessert combo.

So normally I focus on the dinner and we end up snacking on fruit or granola for dessert.

But recently I came across a recipe for a dessert that comes in at less than a quarter per a serving , less than 200 calories and you can make it in under  5 minutes with zero mess.

How could I resist that?

I found the idea on Pinterest.

They are called mug cakes, it is literally a cup cake!

You can find all different variations on the actual recipe whether you want to make it from scratch or a cake mix you have on hand (like I did!).

They are easy, cheap, yummy and diet friendly!

The best mug cake recipe I have come up with is:

Take one mug and mix in:

½ cup devils food chocolate box cake mix

1/3 cup cooled coffee

Zap in the microwave for  90 seconds, top with light whipped cream, raspberries or drizzle with nutella and enjoy!

You can pretty much use the ½ dry to 1/3 liquid ratio for any cake combo.

I made a lemon one with cake mix and lemon sparkling water and it worked great!

The cakes come out with a milder, lighter flavor than the regular versions, but still satisfy your sweet tooth!

The actual cake comes in at about 120 calories with 14 grams of sugar which is almost identical to a Skinny Cow Ice Cream sandwich.

I can’t wait to whip these up when Noah is older! It would be easy to add in any ingredient and let him put his own spin on dessert!

No mess, no fuss cake? Don’t mind if I do!