Crockpot Ranch Pork Chops

My crockpot sat unused for months until a particularly frantic Thursday when I had twenty minutes before work and no dinner plan. I threw in some pork chops, dumped a packet of ranch seasoning over them, added two cans of soup I found in the pantry, and crossed my fingers. Eight hours later, I walked into a kitchen that smelled like a cozy diner, and those pork chops were so tender they fell apart at the slightest nudge. That accidental dinner became my most-requested meal.

I served this to my sister once, and she scraped the bottom of the crockpot with a spoon when she thought no one was looking. She swore she didnt even like pork chops, but she ate two and took leftovers home in a mason jar. Now every time she visits, she texts ahead asking if the ranch pork chops are on the menu.

Ingredients

• Bone-in or boneless pork chops (2 to 2.5 lb): Thick-cut chops are crucial here because thin ones turn stringy after hours in the slow cooker, and bone-in varieties add a bit more flavor to the sauce.
• Baby potatoes (1½ to 2 lb, halved): These soak up the creamy ranch gravy like little sponges and give you a full meal in one pot without needing to cook a side dish.
• Carrots (3 to 4 medium, cut into 1-inch pieces): They sweeten slightly as they cook and add color, plus they hold their shape better than other vegetables in a long slow cook.
• Dry ranch seasoning mix (1 packet): This is the flavor backbone of the whole dish, delivering tangy herbs and a subtle buttermilk richness without any extra work.
• Garlic powder, onion powder, black pepper, smoked paprika (1 tsp each, ½ tsp pepper): These boost the ranch mix and add a little smokiness that makes the sauce taste more complex than it really is.
• Condensed cream of chicken soup (1 can) and cream of mushroom soup (1 can): They create an instant velvety base, and mixing the two adds depth, though you can use two cans of chicken if mushroom isnt your thing.
• Low-sodium chicken broth (1 cup): This loosens the condensed soup into a pourable sauce and keeps the salt level manageable so you can adjust at the end.
• Heavy cream or half-and-half (½ cup, optional): Stirring this in makes the gravy extra luscious and restaurant-quality, though you can skip it for a lighter version.
• Unsalted butter (2 tbsp): Dotting the top with butter adds richness and helps the sauce coat everything beautifully as it melts.
• Fresh parsley or chives (for garnish): A sprinkle of green at the end makes the dish look less beige and adds a fresh note that cuts through the richness.

Instructions

Prep the slow cooker:

Lightly grease the inside with oil or nonstick spray so the sauce doesnt stick to the edges. If using potatoes and carrots, spread them in an even layer on the bottom so they cook through and absorb all that flavor.

Season the pork chops:

Pat the chops completely dry with paper towels, then mix the ranch seasoning, garlic powder, onion powder, black pepper, smoked paprika, and parsley in a small bowl. Sprinkle generously over both sides of each chop and press gently so it sticks.

Sear the chops (optional but worth it):

Heat a skillet over medium-high with a drizzle of oil or butter, then sear the chops for 1 to 2 minutes per side until lightly browned. This step adds a deeper flavor and a little color, but you can skip it if youre in a rush.

Layer in the slow cooker:

Place the seasoned pork chops on top of the vegetables, or directly on the bottom if youre not using any. Nestle them in a single layer if possible so they cook evenly.

Make the sauce:

In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth and pourable. Pour this mixture evenly over the pork chops, then dot the top with small pieces of butter.

Slow cook:

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the pork chops are fork-tender and the vegetables are soft. The sauce will thicken as it cooks and the butter melts into everything.

Thicken the sauce if needed:

If the gravy seems too thin, remove the pork chops and vegetables to a plate and cover to keep warm. Turn the slow cooker to HIGH, whisk 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, stir into the sauce, cover, and cook 10 to 15 minutes until thickened, then return everything to the pot.

Finish and serve:

Taste the gravy and add salt and pepper as needed. Serve hot, spooning the creamy ranch sauce over the pork chops and vegetables, and garnish with chopped parsley or chives if you like.

Pin It

One winter evening, I made this for a potluck and someone asked if I catered it. I laughed and told them it was five ingredients and a crockpot, and they didnt believe me until I showed them the empty soup cans in my recycling bin. That moment made me realize that the simplest recipes often feel the most special when theyre done right.

Choosing Your Pork Chops

Bone-in chops add a little more flavor to the gravy as they cook, but boneless ones are easier to serve and portion. Either way, look for chops with a bit of marbling and a nice pink color, and avoid anything labeled extra lean because those will dry out even in a slow cooker. I usually grab a package of four to six chops that are about 1 to 1.5 inches thick, and I never regret going a little thicker.

Swapping the Soups

You can use two cans of cream of chicken if you dont have mushroom on hand, or try cream of celery for a lighter, slightly vegetal note. Some people swear by adding a can of cream cheese to the mix for an even richer sauce, and Ive done that on special occasions with great results. Just make sure whatever condensed soup you use is well-stirred with the broth so you dont end up with lumps.

Making It Ahead and Storing Leftovers

This dish is a dream for meal prep because you can assemble the raw seasoned chops and the sauce in a large freezer bag, freeze it flat, then thaw overnight in the fridge and dump everything into the slow cooker in the morning. Leftovers keep in the fridge for up to four days, and they reheat beautifully in the microwave or on the stovetop with a splash of broth to loosen the sauce. The flavors actually deepen overnight, so day-two pork chops might be even better than the first serving.

• Freeze assembled raw ingredients in a labeled bag for up to three months, then thaw and cook as directed.
• Reheat gently to avoid drying out the pork, and add a little extra broth or cream if the sauce has thickened too much.
• Store in airtight containers and keep the pork and vegetables together so they stay moist in the gravy.

Pin It

This is the kind of dinner that makes you feel like youve got your life together, even on days when you absolutely dont. Serve it with a simple green salad or some crusty bread, and watch everyone come back for seconds.

Recipe Questions & Answers

→ Do I need to sear the pork chops before slow cooking?

Searing isn't required but adds wonderful flavor depth. A quick 1-2 minutes per side in a hot skillet creates a golden crust that enhances the final dish. If you're pressed for time, skip this step—the ranch seasoning and creamy sauce provide plenty of flavor either way.

→ Can I use boneless pork chops instead of bone-in?

Absolutely. Boneless pork chops work beautifully and may cook slightly faster. Just be sure to choose chops that are at least 1 inch thick to prevent drying out during the long cooking time. Bone-in versions tend to be slightly more flavorful and juicy.

→ What if I don't have a 6-quart slow cooker?

A smaller slow cooker will work if you reduce the ingredients accordingly. For a 4-quart model, use about 1.5 pounds of pork chops and fewer vegetables. The key is ensuring everything fits comfortably without overcrowding, which allows proper heat circulation for even cooking.

→ How can I make this dairy-free?

Replace the condensed soups with dairy-free alternatives or make a homemade roux-based sauce using coconut milk and nutritional yeast. Substitute the heavy cream with full-fat coconut milk and use dairy-free butter or olive oil. The ranch seasoning should be checked for hidden dairy ingredients as well.

→ Why is my sauce too thin after cooking?

This happens naturally as vegetables release moisture during cooking. Simply remove the pork and vegetables, turn the slow cooker to HIGH, and whisk together 1 tablespoon cornstarch with 1-2 tablespoons cold water. Stir this slurry into the sauce, cover, and cook for 10-15 minutes until beautifully thickened.

→ Can I prepare this ahead and freeze it?

Yes! Assemble the raw seasoned pork chops and sauce in a freezer bag, then freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator and proceed with the slow cooker directions. The flavors actually develop nicely during the freezing process.