Crockpot Ranch Pork Chops (Printable)

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

# Ingredient List:

→ 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

→ Garnish

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

# How-To Steps:

01 - Lightly grease the inside of slow cooker with oil or nonstick spray.
02 - Spread potatoes and carrots evenly in the bottom of 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 until combined.
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.
08 - Pour sauce evenly over pork chops in slow cooker. Dot the top with butter pieces. 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.
09 - 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.
10 - Taste gravy and add salt and pepper as needed. Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with parsley or chives if desired.

# Expert Hints:

01 -
  • Everything cooks together in one pot, so you can walk away for hours and come home to a complete dinner thats already done.
  • The ranch seasoning transforms ordinary pork chops into something surprisingly flavorful without any fancy ingredients or techniques.
  • Leftovers taste even better the next day once the flavors have had time to meld together in the fridge.
02 -
  • Thick-cut pork chops are non-negotiable because thin ones will overcook and turn tough and chewy in the slow cooker.
  • If you skip the searing step, the flavor will still be great, but that quick browning adds a richness that makes the dish taste more restaurant-quality.
  • Always taste the gravy before serving because the saltiness of condensed soups varies wildly by brand, and you might need to adjust the seasoning at the end.
03 -
  • If your slow cooker runs hot, check the pork chops after 5 hours on LOW to avoid overcooking them into mush.
  • Use low-sodium chicken broth so you can control the saltiness, especially since the ranch mix and condensed soups already add a good amount of salt.
  • Let the pork chops rest in the sauce for 5 to 10 minutes after cooking so they reabsorb some of the gravy and stay extra moist when you slice into them.
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