Crockpot Ranch Pork Chops (Printable Version)

Tender pork chops slow-cooked in creamy ranch sauce with potatoes and carrots for an effortless comfort dinner.

# 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

→ Finish

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

# How to Make It:

01 - Lightly grease the inside of the 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 excess moisture.
04 - In a small bowl, combine 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 large skillet over medium-high heat with 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 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 gravy and adjust seasoning with salt and pepper as needed.
12 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives if desired.

# Expert Tips:

01 -
  • Everything cooks together in one pot, so theres barely any cleanup after a long day.
  • The ranch seasoning gives the sauce a savory, herby depth that tastes way fancier than it is.
  • Pork chops stay incredibly moist and tender after hours in that creamy bath.
  • You can prep it in the morning and forget about it until dinner.
02 -
  • Thick-cut pork chops are non-negotiable because thin ones turn dry and stringy after hours in the slow cooker.
  • Searing the chops first isnt required, but it adds a layer of caramelized flavor that makes the dish taste more complex.
  • Dont skip patting the pork dry before seasoning or the spices wont stick properly.
  • If your sauce separates or looks watery, the cornstarch slurry trick will save it every time.
03 -
  • Use low-sodium broth and taste before adding extra salt because the soup and ranch mix can be salty on their own.
  • Let the pork rest in the sauce for 10 minutes after cooking so it reabsorbs some of the gravy and stays even juicier.
  • If youre short on time, skip the sear and the dish will still turn out tender and flavorful.
  • For deeper flavor, add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce before cooking.
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