Crockpot Ranch Pork Chops (Printable)

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

# What You 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 Steps:

01 - Lightly grease the interior of a 6-quart slow cooker with oil or nonstick spray.
02 - Spread halved potatoes and carrot pieces evenly across the bottom of the prepared slow cooker.
03 - Pat pork chops dry with paper towels to remove excess moisture.
04 - In a small bowl, combine ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley until evenly distributed.
05 - Sprinkle seasoning mixture generously over both sides of each pork chop, pressing gently to adhere coating.
06 - Heat a large skillet over medium-high heat with a light coating of oil or butter. Sear pork chops 1 to 2 minutes per side until lightly browned, then 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 and well combined.
08 - Pour sauce mixture evenly over pork chops in slow cooker and dot surface with butter pieces.
09 - Cover slow cooker and cook on LOW setting for 6 to 7 hours, or on HIGH setting for 3 to 4 hours, until pork chops are fork-tender and vegetables are completely softened.
10 - If sauce requires thickening, 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 slow cooker.
11 - Taste sauce and add salt and black pepper as needed to achieve desired flavor profile.
12 - Transfer pork chops and vegetables to serving plates and spoon creamy ranch sauce over each portion. Garnish with fresh parsley or chives if desired.

# Expert Tips:

01 -
  • It turns a weekday into comfort food heaven with almost no effort on your part.
  • The ranch seasoning does all the heavy lifting, creating layers of flavor while you do literally anything else.
  • Leftovers taste even better the next day, soaked in that thickened, glossy gravy.
  • You can skip the vegetables and serve it over rice, or load it up and call it a full meal in one pot.
02 -
  • Always use thick-cut pork chops, at least 1 to 1.5 inches, because thinner ones turn rubbery and dry in the slow cooker no matter how careful you are.
  • Don't skip patting the pork dry before seasoning, wet meat won't hold the rub and you'll lose half the flavor to the bottom of the pot.
  • If your gravy tastes bland at the end, it's usually because the soup or broth was low-sodium and needs a good pinch of salt to wake everything up.
03 -
  • Searing the pork chops before slow cooking is optional, but it adds a layer of caramelized flavor that makes the dish taste like you put in way more effort than you did.
  • If you love extra-thick gravy, use only half the broth and add a little more cream at the end, it'll coat the pork like a blanket.
  • Always taste the sauce before serving, slow cookers can dilute flavors, so a pinch of salt, a crack of pepper, or a dash of garlic powder at the end can make all the difference.
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