Side by Side Slow Cooker Pork and Tofu

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I came across this Greek sour cream last week at Safeway and I knew I had to find a recipe for it!  My mother-in-law was flying in to visit us, so I needed a slow cooker dish that could be ready whenever we walked in the door.  This is it!

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Ingredients:

Meat Slow Cooker:
4 oz sliced white button mushrooms
1 tablespoon unsalted butter
2 teaspoons olive oil
1.5-2 lbs cubed pork
1/4 cup shallots
1/2 cup chicken broth
1/4 teaspoon herbes de Provence
salt and pepper to taste
1/4 cup Greek yogurt sour cream or heavy cream

Vegetarian Slow Cooker:
4 oz sliced white button mushrooms
1 tablespoon unsalted butter
3 teaspoons olive oil
1/2-1 package extra firm tofu
1/4 cup shallots
1/2 cup vegetable broth
1/4 teaspoon herbes de Provence
salt and pepper to taste
1/4 cup Greek yogurt sour cream or heavy cream

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Add mushrooms to the bottom of each slow cooker.

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Melt butter in two pans over medium-high heat.

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Lower the pork heat to medium.  Cook the tofu on the highest temperature you can without it burning.  You want it to get nice and crispy & golden.

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Transfer the pork to the meat slow cooker and the tofu to the vegetarian slow cooker.

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Add shallots to each pan and cook for two minutes until softened.  Add extra oil to the vegetarian pan if necessary.  Add broth, herbes de Provence, and salt & pepper to taste.

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Simmer the liquid for one minute or until the food stuck to the bottom of the pan boils off.

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Add onions and broth mixture to the top of each appropriate slow cooker container, cover, and cook on low for 6 hours.

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After 6 hours, or when you are ready to eat, separately transfer meat/tofu and mushrooms from slow cooker to two large bowls.

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Cover the bowls with a plate or foil to keep warm.

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Pour each of the liquids into separate saucepans and bring to a boil.  Add sour or heavy cream.

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Turn off heat and stir in cream.  Add each sauce to the appropriate bowl.  Serve with a side of noodles and green vegetables.

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