Crockpot Ranch Pork Chops (Printable)

Golden-seared pork chops slow-cooked in creamy ranch sauce with tender vegetables for an comforting, effortless meal.

# 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 interior of your slow cooker with oil or nonstick spray.
02 - Spread halved potatoes and carrot pieces evenly across the bottom of the slow cooker.
03 - Pat pork chops thoroughly dry with paper towels to remove excess moisture.
04 - In a small bowl, whisk together ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley until evenly blended.
05 - Generously sprinkle seasoning mixture over both sides of each pork chop, pressing gently to ensure it adheres.
06 - Heat a large skillet over medium-high heat with oil or butter. Sear pork chops 1 to 2 minutes per side until golden brown, then transfer to slow cooker over vegetables.
07 - In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until completely smooth with no lumps.
08 - Pour sauce evenly over pork chops in slow cooker and distribute butter pieces across the surface.
09 - Cover and cook on LOW setting for 6 to 7 hours, or on HIGH setting for 3 to 4 hours, until pork chops are fork-tender and vegetables are soft.
10 - If sauce consistency is too thin, transfer pork chops and vegetables to a serving plate. Switch 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 the gravy and adjust seasoning with additional salt and pepper as needed.
12 - Transfer pork chops and vegetables to serving plates and spoon creamy ranch gravy over each portion. Garnish with fresh parsley or chives if desired.

# Expert Advice:

01 -
  • You get deep, savory flavor with almost no effort, just season, pour, and let the slow cooker work its magic.
  • The creamy ranch gravy is so good you will want to spoon it over everything on your plate.
  • It uses simple pantry staples, no fancy ingredients or trips to specialty stores required.
  • Leftovers taste even better the next day when the flavors have melded together overnight.
02 -
  • Always use thick-cut pork chops, thin ones will overcook and turn dry even in a slow cooker.
  • Patting the pork dry before seasoning helps the ranch mix stick and form a flavorful crust.
  • If your sauce looks watery at the end, do not skip the cornstarch slurry step, it transforms the texture completely.
  • Do not lift the lid during cooking unless you absolutely have to, every peek adds 15 to 20 minutes to the cook time.
03 -
  • Searing the pork chops before slow cooking is optional, but it adds a depth of flavor that makes the dish taste like you spent hours on it.
  • Use a 6-quart or larger slow cooker so everything fits comfortably and cooks evenly without crowding.
  • Check the ingredient labels on your condensed soups and ranch mix if you need this to be gluten-free, many brands now offer certified versions.
  • If you love garlic, add a few smashed cloves to the slow cooker for an extra aromatic punch.
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