Crockpot Ranch Pork Chops (Printable)

Tender pork chops slow-cooked in creamy ranch sauce with vegetables for an easy 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
16 - Salt to taste

# Steps:

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 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 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 cream sauce evenly over pork chops in slow cooker. Dot the top with small pieces of butter.
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 add additional salt and pepper if needed.
12 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives if desired.

# Tips from the Pros:

01 -
  • You can start it in the morning and forget about it until dinner, no babysitting required.
  • The ranch seasoning creates a savory, herby sauce that tastes complex even though it comes together in minutes.
  • Potatoes and carrots cook right in the same pot, soaking up all that creamy goodness.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Always use thick-cut pork chops, at least 1 to 1.5 inches thick, or they'll overcook and turn dry during the long slow cook.
  • Don't skip patting the pork chops dry before seasoning, or the ranch mix won't stick properly and the sear won't brown well.
  • If your sauce is too salty, stir in a splash of milk or cream and add a pinch of sugar to balance it out.
03 -
  • Searing the pork chops before slow cooking creates a golden crust and deeper flavor, but you can skip it if you're in a rush.
  • Use low-sodium broth and condensed soups so you can control the salt level, since some brands are extremely salty.
  • Let the sauce rest for 5 minutes after cooking so it thickens naturally before serving.
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