4 or 5 boneless porkchops 1/4 inch thick
3 cans cheddar cheese soup
1 small onion, chopped
2 stalks of celery chopped
3/4 cup milk
6 med. russet potatoes, peeled and sliced
Lightly brown pork chops in lightly oiled pan over medium heat. This will take roughly 3 minutes on each side. While chops are cooking, add soup, onion, celery, milk, and potatoes to crock pot and stir. When pork chops are lightly browned on both sides, add them to the crock pot and stir to coat. Cover and cook on low for 6-7 hours.
In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion. Add water. Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place half the chicken in crockery cooker. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. DO NOT STIR. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours, or until chicken is tender and juices from chicken run clean when cut along the bone and vegetables are tender. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimiento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.