Crockpot Ranch Pork Chops (Printable)

Tender pork chops slow-cooked in creamy ranch sauce with vegetables for an effortless comforting dinner.

# What You'll Need:

→ Pork and Vegetables

01 - 2 to 2.5 pounds bone-in or boneless pork chops, 1 to 1.5 inches thick, about 4 to 6 chops
02 - 1.5 to 2 pounds baby potatoes, halved
03 - 3 to 4 medium carrots, peeled and cut into 1-inch pieces

→ Ranch Seasoning

04 - 1 packet dry ranch seasoning mix
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 0.5 teaspoon black pepper, plus more to taste
08 - 0.5 teaspoon smoked paprika
09 - 1 teaspoon dried parsley

→ Sauce

10 - 1 can condensed cream of chicken soup
11 - 1 can condensed cream of mushroom soup
12 - 1 cup low-sodium chicken broth
13 - 0.5 cup heavy cream or half-and-half
14 - 2 tablespoons unsalted butter, cut into small pieces

→ Finishing

15 - Fresh parsley or chives, chopped, for garnish
16 - Salt to taste

# How-To Steps:

01 - Lightly grease the inside of slow cooker with oil or nonstick spray.
02 - Spread potatoes and carrots evenly in the bottom of slow cooker.
03 - Pat pork chops dry with paper towels to remove excess moisture.
04 - In a small bowl, mix together ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley until combined.
05 - Sprinkle seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
06 - Heat a skillet over medium-high heat with oil or butter. Sear pork chops 1 to 2 minutes per side until lightly browned. Transfer to slow cooker on top of vegetables.
07 - In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth.
08 - Pour sauce evenly over pork chops in slow cooker. Dot top with butter pieces.
09 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until pork chops are fork-tender and vegetables are soft.
10 - If sauce is too thin, remove pork chops and vegetables to a plate. Turn slow cooker to HIGH. Mix 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, whisk into sauce, cover, and cook 10 to 15 minutes until thickened. Return pork and vegetables to sauce.
11 - Taste gravy and adjust salt and pepper as needed. Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with parsley or chives.

# Expert Tips:

01 -
  • Everything cooks in one pot while you go about your day, no babysitting required.
  • The ranch seasoning creates a creamy, savory gravy that tastes like you spent hours stirring a roux.
  • Thick pork chops stay juicy and tender even after hours in the slow cooker.
  • Potatoes and carrots soak up all that rich sauce, turning into the best part of the plate.
02 -
  • Thin pork chops will overcook and turn tough, so always choose cuts at least one inch thick.
  • If you skip the searing step, the dish is still delicious, but you lose that deep, caramelized flavor that makes it restaurant-quality.
  • Don't open the slow cooker lid to check on things—every peek adds fifteen to twenty minutes to your cook time and lets out precious steam.
03 -
  • If your slow cooker runs hot, check the pork chops at the lower end of the cook time to avoid overcooking them into mush.
  • For a richer, more indulgent sauce, use two cans of cream of mushroom soup instead of mixing mushroom and chicken.
  • Always taste the gravy before serving—slow cooking can dull seasoning, so a pinch of salt and pepper at the end makes everything come alive.
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