Crockpot Ranch Pork Chops (Printable)

Tender pork chops in creamy ranch sauce with potatoes and carrots, slow-cooked to perfection in your crockpot.

# 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

→ Garnish and Seasoning

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

# Directions:

01 - Lightly grease the inside of the slow cooker with oil or nonstick spray.
02 - Spread baby potatoes and carrots evenly in the bottom of the slow cooker.
03 - Pat pork chops dry with paper towels to ensure proper browning.
04 - In a small bowl, combine ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley.
05 - Sprinkle the seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
06 - Heat a skillet over medium-high heat with a drizzle of 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 the slow cooker. Dot the 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 the gravy and add salt and pepper if needed.
12 - Transfer to serving dish and spoon creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot while you go about your day, no babysitting required.
  • The pork comes out so tender it practically falls apart with a fork, soaked in creamy ranch gravy.
  • Potatoes and carrots turn into flavor sponges, making this a complete meal with zero extra dishes.
  • It tastes like you spent hours in the kitchen, but the slow cooker does all the work for you.
02 -
  • Always use thick-cut pork chops, at least 1 inch, or they will dry out and get tough no matter how carefully you cook them.
  • Searing the chops before slow cooking is optional, but it adds a layer of flavor that makes the dish taste richer and more complex.
  • If your sauce separates or looks oily, whisk it vigorously and let it sit for a few minutes, it will come back together as it cools slightly.
  • Don't skip patting the pork chops dry before seasoning, wet meat won't hold the spices and won't brown properly if you sear it.
03 -
  • If your slow cooker runs hot, check the pork chops an hour early to avoid overcooking, every machine is a little different.
  • For extra flavor, add a splash of white wine or a squeeze of lemon juice to the sauce just before serving, it brightens everything up.
  • If you love garlic, toss a few smashed cloves into the slow cooker with the vegetables, they'll melt into the sauce and add incredible depth.
  • Use a slotted spoon to serve the vegetables so you can control how much gravy ends up on each plate, some people love it drenched and others prefer just a drizzle.
Return