These slow cooker pork chops are one of my favorite dump-and-go dinners for busy nights. The pork chops and potatoes cook together in a creamy ranch sauce, so the entire meal is ready when you are!
Why You’ll Love These Slow Cooker Pork Chops
- Only 4 Ingredients: You only need four simple ingredients, and you may already have everything on hand!
- Easy Dump-and-Go Dinner: Add everything to the slow cooker and come back to a complete meal with protein, potatoes, and plenty of flavor.
- Kid-Approved: My kids love this meal, and I get no complaints when I tell them it’s what we’re having for dinner!
Ingredient Tips and Substitutions
- Pork Chops: Use thick-cut pork chops. Thin chops cook faster and are more likely to dry out, so start checking them at four hours. Bone-in pork chops also work, but the cooking time may vary.
- Potatoes: Red, Yukon gold, or baby gold potatoes all work. Cut them into similar-sized pieces so they cook evenly.
- Adjust the Sauce: Add a splash of milk if you prefer a thinner sauce.
- Add Vegetables: Toss in baby carrots, celery, or chopped onion to cook with the potatoes.
- Easy Swaps: Use homemade cream of chicken soup if you want to skip the canned version, or try cream of mushroom soup for a different flavor. You can also replace the ranch packet with my homemade ranch seasoning.
How to Make Slow Cooker Creamy Ranch Pork Chops
Crockpot ranch pork chops couldn’t be easier! Serve with some homemade rolls and green beans for a complete meal!
- Add Potatoes: Spray your slow cooker with non-stick cooking spray, then place the potatoes into the bottom of the slow cooker.
- Add Pork Chops: Lay the pork chops on top.
- Mix Sauce Ingredients: In a medium bowl, mix together the cream of chicken soup and the packet of ranch seasoning.
- Add Sauce and Cook: Pour the gravy mixture over the pork chops, then cover the crockpot and cook on LOW for 4-5 hours. Garnish with chopped parsley, if desired.
Freezer Meal Instructions
Instructions:
- Add the cream of chicken soup and ranch dressing mix to a gallon-sized, freezer-safe, sealable storage bag and mix well.
- Add the pork chops and potatoes to the bag with the soup mixture and mix to coat everything in the soup.
- Press out as much air as possible, seal the bag, and freeze it flat for better storage.
Thaw and Cook:
- Thaw the freezer meal completely in the fridge overnight.
- Spray the slow cooker with nonstick cooking spray, then add the contents of the bag.
- Cook on LOW for 5–6 hours, or until the pork reaches 145 degrees Fahrenheit. Garnish with fresh parsley, if desired.
Slow Cooker Creamy Ranch Pork Chops
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Ingredients
Ingredients:
- 2 pounds boneless pork chops thick cut, about 4-6
- 6-8 medium red potatoes cut into 2-inch pieces
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (1-ounce) package dry ranch dressing mix
- chopped parsley for garnish optional
Instructions
-
Spray the insert of the slow cooker with non-stick cooking spray. Add the 6-8 medium red potatoes to the bottom of the slow cooker.
-
Place 2 pounds boneless pork chops on top of the potatoes.
-
In a medium bowl, mix together 1 (10.5-ounce) can condensed cream of chicken soup and 1 (1-ounce) package dry ranch dressing mix.
-
Pour the soup mixture on top of the pork chops. Cover the slow cooker with the lid and cook on LOW for 4-5 hours. Sprinkle with chopped parsley for garnish, if desired.
Video
Notes
Leftover Instructions:
- Fridge: Store leftovers (sauce + potatoes included) in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet or microwave, adding a splash of broth or milk if the sauce needs thinning.
Nutrition
More Delicious Slow Cooker Recipes
As much as I love my air fryer and Instant Pot, my slow cooker will forever hold my heart. These beef tips, Italian chicken and potatoes, or Mississippi pork roast are must-try recipes. Here are a few more of my favorites!
