Crockpot Ranch Pork Chops (Printable)

Tender pork chops simmered in creamy ranch sauce with vegetables for an effortless comforting 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

→ Finishing

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

# How to Make It:

01 - Lightly grease the inside of a 6-quart slow cooker with oil or nonstick spray.
02 - Spread halved baby potatoes and carrot pieces evenly across 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 - Generously sprinkle seasoning mixture over both sides of each pork chop, pressing firmly to adhere.
06 - Heat a large skillet over medium-high heat with oil or butter. Sear seasoned pork chops for 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 additional salt and pepper as needed.
12 - Transfer to serving plates and spoon creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pot while you go about your day, no stirring or checking required.
  • The ranch seasoning blooms into the creamy gravy, coating every bite with tangy, savory comfort.
  • Thick-cut pork chops stay juicy and tender, never dry or rubbery.
  • Potatoes and carrots soak up all that buttery sauce, making sides unnecessary.
02 -
  • Use pork chops that are at least 1 inch thick, thinner chops will dry out even in a slow cooker.
  • Searing the pork first is optional, but it adds a deeper, caramelized flavor that makes a noticeable difference.
  • Do not skip patting the pork dry, moisture prevents the seasoning from sticking and forming that flavorful crust.
  • If your sauce looks too thin at the end, resist the urge to lift the lid early, it thickens significantly in the last hour.
03 -
  • Layer the vegetables on the bottom so they cook evenly and do not dry out above the liquid line.
  • If you love mushrooms, toss in a cup of sliced fresh ones with the vegetables for extra earthiness.
  • Do not open the slow cooker lid during cooking, every peek adds 15 to 20 minutes to the cook time.
  • For a gluten-free version, use gluten-free condensed soups and ranch seasoning mix, and check all labels carefully.
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