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

→ Finishing

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

# How To Make:

01 - Lightly grease the inside of your slow cooker with oil or nonstick spray.
02 - Spread potatoes and carrots evenly in the bottom of the slow cooker.
03 - Pat pork chops dry with paper towels to remove surface moisture.
04 - In a small bowl, mix together ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley.
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 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 and well combined.
08 - Pour sauce evenly over pork chops in slow cooker. Dot the top with butter pieces distributed throughout.
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 and cover to keep warm. 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 add salt and pepper as needed. Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives if desired.

# Top Suggestions:

01 -
  • Everything cooks in one pot while you go about your day, no stirring or babysitting required.
  • The ranch seasoning and creamy soup create a rich, comforting sauce that clings to every bite.
  • Pork chops come out fork-tender and juicy, never dry or tough.
  • Potatoes and carrots turn into the best part, soaking up all that flavor.
02 -
  • Do not use thin pork chops. they will dry out and turn tough in the slow cooker. stick with chops that are at least 1 inch thick.
  • Pat the pork dry before seasoning or the spices will slide right off and you'll lose all that flavor.
  • If your sauce is watery at the end, don't panic. a quick cornstarch slurry fixes it in minutes and makes the gravy silky and thick.
  • Always taste the gravy before serving. condensed soups vary in saltiness, so you may need to add a pinch of salt or a crack of black pepper.
03 -
  • Searing the pork chops before slow cooking is optional, but it adds a deeper, caramelized flavor that makes the dish taste like you spent way more effort than you did.
  • Don't skip patting the pork dry. moisture prevents browning and dilutes the seasoning, so this one small step makes a big difference.
  • If you love extra gravy, double the sauce ingredients. you can never have too much of that creamy ranch goodness for spooning over rice or bread.
  • Let the pork rest for a few minutes after cooking if you can. it helps the juices redistribute and keeps every bite tender and juicy.
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