Crockpot Ranch Pork Chops (Printable)

Golden-seared pork chops in creamy ranch sauce with tender vegetables

# 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 (1 ounce) 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 (10.5 ounces) condensed cream of chicken soup
11 - 1 can (10.5 ounces) 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

→ To Finish

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

# How to Make It:

01 - Lightly grease the inside of a 6-quart slow cooker with oil or nonstick spray.
02 - Spread halved baby potatoes and carrot pieces evenly across the bottom of the 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 evenly combined.
05 - Sprinkle the seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
06 - Heat a large skillet over medium-high heat with a drizzle of oil or butter. Sear seasoned pork chops 1 to 2 minutes per side until lightly browned. Transfer to slow cooker, positioning 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 and well combined.
08 - Pour sauce evenly over pork chops in slow cooker. Dot the top surface with butter pieces distributed throughout.
09 - Cover slow cooker and cook on LOW setting 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 the sauce and add additional salt and pepper as needed.
12 - Transfer pork chops and vegetables to serving plates. Spoon creamy ranch sauce over top and garnish with fresh parsley or chives if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot while you go about your day, no hovering or stirring required.
  • The ranch seasoning seeps into the meat and turns the sauce into something you will want to soak up with bread.
  • Pork chops stay tender and juicy instead of drying out like they do on the stove.
  • It feels like comfort food someone else made for you, even though you did all the work hours ago.
02 -
  • Thin pork chops will overcook and turn rubbery, so look for chops that are at least 1 inch thick.
  • Searing the chops before they go into the slow cooker is optional, but it makes a noticeable difference in flavor and texture.
  • If your sauce is too thick, stir in a splash of chicken broth or milk at the end to loosen it up.
  • Do not lift the lid during cooking unless you need to check doneness, every peek adds 15 to 20 minutes to the cook time.
03 -
  • Use low sodium chicken broth so you can control the saltiness of the final dish, condensed soups are already pretty salty.
  • If you want a thicker sauce without cornstarch, remove the lid for the last 30 minutes of cooking on HIGH to let some of the liquid evaporate.
  • Searing the chops in the same skillet you will use to make a quick pan gravy later saves time and dishes.
  • Taste the gravy before serving and adjust the seasoning, slow cooking can dull flavors and a pinch of salt or pepper at the end makes everything come alive.
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