Crockpot Ranch Pork Chops (Printable)

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

# What You Need:

→ Pork and Vegetables

01 - 2 to 2.5 pounds bone-in or boneless pork chops, 1 to 1.5 inches thick, approximately 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 dry ranch seasoning mix, 1 ounce
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 condensed cream of chicken soup, 10.5 ounces
11 - 1 can condensed cream of mushroom soup, 10.5 ounces
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:

01 - Lightly grease the inside of a 6-quart or larger slow cooker with cooking oil or nonstick spray.
02 - Spread halved potatoes and carrot pieces evenly across the bottom of the prepared 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 light coating of oil or butter. Sear pork chops 1 to 2 minutes per side until golden brown. 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 the slow cooker. Dot the top with butter pieces.
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 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.
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 top. Garnish with fresh parsley or chives if desired.

# Expert Advice:

01 -
  • Everything cooks together in one pot, so there's hardly any cleanup and dinner practically makes itself.
  • The ranch seasoning melts into the creamy sauce and coats every bite with that familiar, savory flavor everyone recognizes.
  • Thick pork chops stay tender and juicy after hours in the slow cooker, no drying out or constant checking required.
  • You can toss in potatoes and carrots or skip them entirely depending on what's in your fridge.
02 -
  • Thick-cut pork chops are essential because thin ones will overcook and turn dry and chewy after hours in the slow cooker.
  • Don't lift the lid during cooking or you'll lose heat and add 20 to 30 minutes to the cook time every time you peek.
  • If your sauce breaks or looks oily, whisk in a splash of cold broth or milk at the end to bring it back together.
03 -
  • Searing the pork chops before slow cooking only takes a few extra minutes but adds a deep, caramelized flavor that makes the dish taste more complex.
  • If you want extra-thick gravy, use only ¾ cup of broth instead of a full cup and skip the cream entirely.
  • Taste the gravy before serving because different brands of ranch mix and condensed soup have varying salt levels, and you may not need to add any at all.
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