Gluten Free Dairy Free Orange-Apricot Pork Chops for the Slow Cooker

Crock pot recipes freeze beautifully. A dinner of pork chops in orange-apricot sauce will be simmering and ready when you get home. Can't get easier than that!
6 Servings Recipe By Pin Print
Gluten Free Dairy Free Orange-Apricot Pork Chops for the Slow Cooker


  • 3 pounds Pork Chops, Boneless
  • 1 cup Apricot Jam
  • 3 tablespoons Brown Sugar
  • 1 teaspoon mince Garlic, Cloves
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Cumin
  • ¼ teaspoons Chili Powder
  • ¼ teaspoons Ginger, Ground
  • 11 ounces Mandarin Oranges, Canned
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 3 cups cook White Rice, Long-Grain

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Put pork chops into your crockpot.
  2. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops.
  3. Add mandarin oranges evenly over the top.
  4. Cover and cook on low for about 8 hours, or on high for about 4.
  5. Serve over rice.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients into indicated number of gallon freezer bags.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Cook on low in slow cooker for about 8 hours, or on high for about 4.
  2. Serve over rice.


Join the discussion
  1. If I want to freeze these ahead of time do I put everything in the freezer bag precooked or cooked? Thank you!

    1. If you would like to be able to have a slow cooker meal if the freezer, put everything into the bag uncooked. That is how I make it for our family.If you would like the meal to be cooked for you and all ready to heat and eat, put everything into the bag after cooking in the slow cooker and cooling. Thaw and reheat when you need your meal. I like to serve over rice, quinoa, or sweet potatoes with a salad.

  2. Made these today, so delicious! I did make a couple adjustments. I added just a little marjoram, cumin, a dash of chile powder, and garlic. I was so pleased with this recipe! Definitely will be making this again!

  3. I cooked these according to the directions, and they turned into burnt hockey pucks!! Did I do something wrong??

    1. Hi Allison! I’m sorry these didn’t turn out! The temperature varies so much with slow cookers! Next time I would recommend checking in on them about half-way through and seeing how they are doing, it might be that your slow cooker is just a bit hotter.

  4. Quick question! If I’m freezing these to go in the crockpot, do I need to thaw overnight before putting in the crockpot on low for 8 hours, or do I put it all in frozen? Thank you!

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