Crockpot Ranch Pork Chops

My sister swore she couldn't cook, but when she showed up with this bubbling crockpot of ranch pork chops, I knew she'd been holding out on me. The kitchen smelled like a diner on Sunday morning, and those pork chops were so tender they nearly dissolved into the creamy sauce. She told me she'd forgotten about them for almost eight hours and still they turned out perfect. That's when I realized slow cookers aren't just convenient, they're foolproof. I've been making this ever since, whenever I need comfort without the fuss.

I made this on a rainy Thursday when I had nothing planned and even less energy. I tossed everything in the crockpot before lunch, then forgot about it until my husband came home asking what smelled so good. We ate straight from bowls on the couch, the potatoes soaking up all that creamy ranch gravy. He still asks for it on rough weeks. It's become our quiet reset meal, the one that doesn't ask for much but gives everything back.

Ingredients

• Bone-in or boneless pork chops (2 to 2.5 lb): Thick chops hold up better during the long cook and stay moist instead of stringy.
• Baby potatoes (1.5 to 2 lb): Halve them so they cook evenly and soak up the sauce without falling apart.
• Carrots (3 to 4 medium): Cut them into big chunks, they sweeten as they simmer and add color to the dish.
• Dry ranch seasoning mix (1 packet): This is the backbone of the flavor, it blooms in the slow cooker and becomes something richer.
• Garlic powder and onion powder (1 tsp each): They deepen the ranch flavor and add warmth without any chopping.
• Black pepper and smoked paprika (1/2 tsp each): A little smoke and spice balance the creamy richness.
• Condensed cream of chicken soup (10.5 oz can): It creates the base of the sauce, silky and thick.
• Condensed cream of mushroom soup (10.5 oz can): Adds earthy depth, but you can use all chicken if you prefer.
• Low-sodium chicken broth (1 cup): Thins the sauce just enough so it coats everything without being gluey.
• Heavy cream or half-and-half (1/2 cup, optional): Makes the sauce luxurious and smooth, but you can skip it for a lighter version.
• Unsalted butter (2 tbsp): Dots of butter melt into the sauce and add a glossy finish.
• Fresh parsley or chives (for garnish): A sprinkle at the end brightens the whole plate.

Instructions

Prep the slow cooker:

Grease the inside lightly with oil or spray so nothing sticks. If you're using potatoes and carrots, spread them evenly across the bottom so they cook in the sauce.

Season the pork chops:

Pat them dry with paper towels, then mix your ranch seasoning, garlic powder, onion powder, pepper, paprika, and parsley in a small bowl. Rub the mixture all over both sides of each chop, pressing gently so it sticks.

Sear the chops (optional but worth it):

Heat a skillet over medium-high with a drizzle of oil or butter, then sear each chop for 1 to 2 minutes per side until golden. This step adds a caramelized layer of flavor, but if you're short on time, skip it and go straight to the crockpot.

Layer everything in the slow cooker:

Place the seasoned pork chops on top of the vegetables, or directly in the bottom if you're skipping the veggies.

Make the sauce:

Whisk together both cans of soup, the chicken broth, and heavy cream in a medium bowl until smooth. Pour this mixture evenly over the pork chops, then dot the top with small pieces of butter.

Cook low and slow:

Cover the crockpot and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The pork should be fork-tender and the vegetables soft when it's done.

Thicken the sauce if needed:

If the gravy looks thin, remove the pork and vegetables to a plate and cover to keep warm. Turn the slow cooker to HIGH, whisk 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, stir it into the sauce, cover, and cook for 10 to 15 minutes until thickened.

Taste and adjust:

Add salt and pepper to the gravy as needed. The condensed soups can be salty, so taste first.

Serve and garnish:

Spoon the creamy ranch gravy over the pork chops and vegetables, then sprinkle with fresh parsley or chives if you like.

Save

The first time I brought this to a potluck, someone asked if I'd catered it. I laughed and told them it was a crockpot meal I'd started that morning in my pajamas. That's the magic of this dish, it tastes like effort but requires almost none. Now I make it whenever I want to feel like I have my life together, even when I don't.

Choosing the Right Cut

Bone-in chops add more flavor because the bone releases collagen as it cooks, making the sauce richer. Boneless chops are easier to serve and eat, but they can dry out faster if overcooked. I've found that center-cut chops, about 1 to 1.5 inches thick, give you the best balance of tenderness and flavor. Avoid thin breakfast-style chops, they turn rubbery in the slow cooker. If you can only find thin chops, reduce the cooking time by an hour and check early.

Making It Your Own

I've swapped the cream of mushroom soup for cream of celery when I wanted something lighter, and it worked beautifully. You can also stir in a handful of grated Parmesan at the end for a cheesy twist, or add a splash of white wine to the sauce before cooking for extra depth. Some people like to throw in green beans or sliced bell peppers with the vegetables. The beauty of this recipe is that it's forgiving, you can adjust it to what's in your fridge and it still turns out comforting.

Storing and Reheating

Leftovers keep well in the fridge for up to 4 days, stored in an airtight container with the sauce spooned over the top to keep everything moist. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much. You can also freeze the cooked pork and sauce for up to 3 months, though the potatoes may get a little grainy when thawed. For best results, freeze the pork and sauce separately from the vegetables.

• Label your freezer bags with the date and cooking instructions so future you doesn't have to guess.
• To meal prep, assemble raw seasoned chops and sauce in a freezer bag, freeze flat, then thaw overnight and dump into the crockpot.
• Leftover gravy is incredible over mashed potatoes, rice, or even biscuits the next day.

Save

This is the kind of recipe that makes you look like a genius without trying. Serve it on a busy weeknight or a lazy Sunday, and either way, it feels like home.

Recipe FAQs

→ How long should I cook pork chops in the slow cooker?

Cook on LOW for 6–7 hours or HIGH for 3–4 hours until pork is fork-tender. Thick cuts (1–1.5 inches) work best to prevent drying out during the long cooking time.

→ Do I need to sear the pork before slow cooking?

Searing is optional but recommended. A quick 1–2 minute sear per side adds caramelized flavor and creates a nicer appearance. You can skip this step for faster prep.

→ Can I make this gluten-free?

Yes. Use gluten-free condensed soups and verify your ranch seasoning mix is certified gluten-free. Most ingredients are naturally gluten-free aside from these items.

→ How do I thicken the sauce if it's too thin?

Remove meat and vegetables, turn cooker to HIGH, and whisk together 1 tablespoon cornstarch with 1–2 tablespoons cold water. Stir into sauce and cook 10–15 minutes until thickened.

→ What vegetables work best in this dish?

Baby potatoes and carrots are classic choices that hold up well to long cooking. You can also add celery, onions, or parsnips. Avoid delicate vegetables like peas or green beans.

→ Can I freeze this meal ahead of time?

Absolutely. Assemble raw seasoned chops and sauce in a freezer bag, freeze for up to 3 months. Thaw overnight in refrigerator, then cook as directed in your slow cooker.