Crockpot Ranch Pork Chops

The scent of ranch seasoning hitting a hot skillet always pulls me straight into winter evenings when dinner needed to be both effortless and soul-warming. I tossed thick pork chops into the crockpot one Sunday morning before errands, and by the time we got home, the kitchen smelled like a hug. The cream sauce had thickened around tender potatoes, and the pork pulled apart with just a fork. It became our snow-day standard without me ever planning it that way.

I made this for my sister after her second baby was born, and she texted me a photo of her empty plate with three heart emojis. She said it tasted like someone cared, which is exactly what slow-cooked food does best. The leftovers reheated beautifully the next day, and she admitted she ate them straight from the container at midnight. That kind of recipe stays in rotation forever.

Ingredients

• Bone-in or boneless pork chops (2 to 2.5 lb): Bone-in adds extra flavor, but boneless works beautifully and is easier for kids to eat.
• Baby potatoes (1.5 to 2 lb), halved: Their thin skins soften perfectly in the slow cooker, and halving them lets the sauce seep into every crevice.
• Carrots (3 to 4 medium), peeled and cut into 1-inch pieces: They turn sweet and buttery after hours in the creamy sauce.
• Dry ranch seasoning mix (1 packet): This is the flavor backbone, delivering that tangy herbaceous punch without any effort.
• Garlic powder (1 tsp): Reinforces the savory base and plays nicely with the ranch.
• Onion powder (1 tsp): Adds a mellow sweetness that balances the cream.
• Black pepper (½ tsp): A little heat cuts through the richness.
• Smoked paprika (½ tsp, optional): Brings a subtle smokiness that makes the dish feel more complex.
• Dried parsley (1 tsp, optional): A fleck of green and a whisper of freshness.
• Condensed cream of chicken soup (1 can): This creates the silky base that clings to everything.
• Condensed cream of mushroom soup (1 can): Adds earthiness, but you can use all chicken soup if you prefer.
• Low-sodium chicken broth (1 cup): Thins the sauce just enough to coat without being gloppy.
• Heavy cream or half-and-half (½ cup, optional): Makes the sauce extra luscious and velvety.
• Unsalted butter (2 tbsp): Melts into the sauce and adds richness.
• Fresh parsley or chives, for garnish: A bright finishing touch that makes the plate look cared for.

Instructions

Prep the Slow Cooker:

Lightly grease the inside of your slow cooker with oil or nonstick spray to prevent sticking. If using potatoes and carrots, spread them evenly across the bottom so they cook through in the sauce.

Season the Pork:

Pat pork chops dry with paper towels to help the seasoning stick. In a small bowl, mix ranch seasoning, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley, then sprinkle generously over both sides of each chop, pressing gently to adhere.

Sear for Extra Flavor (Optional):

Heat a skillet over medium-high heat with a drizzle of oil or butter, then sear pork chops 1 to 2 minutes per side until lightly browned. Transfer them to the slow cooker on top of the vegetables or directly to the bottom if you skipped the veggies.

Make the Sauce:

In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth and no lumps remain. Pour the sauce 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 flavors will meld beautifully.

Thicken the Gravy (Optional):

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

Finish and Serve:

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

Save

My neighbor brought over a plate of these pork chops after I mentioned I was too tired to cook, and I realized how much a slow-cooked meal can feel like care in edible form. The pork was so tender it fell apart, and the carrots had absorbed all that herby, buttery sauce. I asked for the recipe immediately, and now I make it whenever someone I love needs feeding.

Choosing the Right Pork Chops

Bone-in chops add a little more flavor and stay juicier because the bone helps retain moisture during the long cook. Boneless chops are easier to eat and still turn out beautifully tender as long as they are thick cut. I have used both depending on what was on sale, and the recipe adapts without complaint. Just avoid anything labeled thin cut, those will cook too fast and dry out before the sauce has time to work its magic.

Making It Lighter or Richer

You can swap the heavy cream for milk or skip it entirely if you want a lighter version, the condensed soups already provide plenty of body. For an even richer sauce, stir in a handful of grated Parmesan or a few ounces of cream cheese at the end. I have done both depending on my mood, and the dish never suffers for it. The beauty of slow cooking is how forgiving it is when you adjust to your taste or what is in the fridge.

Storing and Reheating

Leftovers keep beautifully in the fridge for up to 4 days, and the flavors deepen overnight as the pork soaks up more of the sauce. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened too much. You can also freeze the cooked dish in an airtight container for up to 3 months, though the potatoes may soften a bit more after thawing.

• To freeze ahead, assemble the raw seasoned chops and sauce in a freezer bag, freeze flat, then thaw overnight in the fridge before cooking as directed.
• Reheat individual portions in the microwave with a damp paper towel over the top to keep the pork from drying out.
• Leftover gravy is incredible over rice, mashed potatoes, or even biscuits the next day.

Save

This recipe has become my answer to busy weeks when I still want something that feels like home. It is proof that a little planning in the morning can turn into comfort by dinnertime.

Recipe Questions & Answers

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

Boneless pork chops work beautifully, though they may cook slightly faster. Choose chops at least 1 inch thick to prevent drying out during the long cooking time. Reduce cooking time by 30-60 minutes if using thinner cuts.

→ Do I have to sear the pork chops first?

Searing is optional but recommended for enhanced flavor. The quick browning creates a caramelized crust that adds depth to the final dish. If time is limited, simply season and place directly in the slow cooker—the results will still be delicious.

→ Can I make this creamy pork dish dairy-free?

Substitute the condensed soups with dairy-free alternatives or create a homemade sauce using coconut milk, nutritional yeast, and seasonings. Use dairy-free butter or olive oil for finishing. The texture may vary slightly but remains satisfying.

→ What vegetables work best alongside the pork?

Baby potatoes and carrots are traditional choices that hold their shape well during long cooking. Other options include celery, parsnips, sweet potatoes, or butternut squash. Add hearty vegetables at the start, tender ones like green beans during the last hour.

→ How do I store and reheat leftovers?

Refrigerate portions in airtight containers for 3-4 days. The sauce thickens when chilled—add a splash of broth when reheating. Freeze uncooked portions for up to 3 months, thawing overnight in the refrigerator before cooking as directed.

→ Can I cook this on HIGH setting instead of LOW?

Yes, cook on HIGH for 3-4 hours instead of 6-7 hours on LOW. The pork should reach an internal temperature of 145°F. Check for tenderness after 3 hours, as high heat may cook faster depending on your slow cooker model.