Ten minutes is all you need to prep these Slow Cooker Pork Chops.  Bone-in or boneless pork chops cooked in a homemade creamy ranch sauce (no packet seasonings necessary)!  Serve them with mashed potatoes or rice and vegetables for an easy weeknight dinner.

There is so much to love about ANY Slow Cooker Recipe but I promise, these slow cooker pork chops will not disappoint! If you like pork recipes, you may also like Pork Chops with Creamy Mustard Sauce or Easy No-Fuss Pork  Tenderloin.

A pork chop smothered in gravy, served over mashed potatoes on a plate.

What I LOVE about this recipe:

  • EASY.  This is basically a dump it and forget it slow cooker pork chop recipe.
  • No packet seasonings.  This slow cooker  recipe is as “from scratch” as you’d like to make it, and you’ll find that it tastes better and is still just as easy.
  • Homemade cream of soup.  This step is optional, but if you’re up for a tiny bit more prep, my homemade cream of chicken and cream of mushroom soup recipes take these pork chops to the next level.

When Buying Pork Chops:

Bone-in vs. boneless: You can use either for this recipe,  but in truth, bone-in pork chops tend to give the best results.  This is because they tend to have little bit more marbling (or flecks of fat in the meat).  So whichever cut you choose, look for a little marbling.

Thick and pink.  Look for thicker pork chops (about 3/4”).  The thicker chops will cook nice and tender in the slow cooker and won’t dry out.  Also be sure to pick pork that has a nice pink or even pinkish red in color.  Avoid pale looking pork chops or pork with any dark spots.

How to Make Slow Cooker Pork Chops

1. Put pork chops in slow cooker.  Spray your slow cooker with non-stick cooking spray and place pork chops on the bottom.

2. Mix the sauce.  Mix together the remaining ingredients and pour over the pork chops.

Two process photos for making crockpot pork chops.

3. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.

4. Serve over mashed potatoes or rice.

Pork chops in a crockpot with gravy.

Freezing Instructions:

Place the pork chops in a gallon-size freezer resealable bag. Mix the sauce together and pork on top. Freeze for up to 3 months. Thaw overnight in the fridge. Cook as instructed.

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Recipe

A pork chop smothered in gravy, served over mashed potatoes on a plate.
Prep 10 mins
Cook 3 hrs
Total 3 hrs 10 mins
Save Recipe

Ingredients
 
 

  • 4-6 Pork Chops (bone in or boneless will work)
  • 10.5 oz can cream of mushroom soup (or homemade)
  • 10.5 oz can cream of chicken soup (or homemade)
  • 1 cup milk
  • 2 chicken bullion cubes crushed (or 2 tsp bullion paste)
  • 2 Tbsp dried parsley
  • 1/2 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp pepper

Instructions
 

  • Spray your slow cooker with non-stick cooking spray and place pork chops on the bottom.  
  • Mix together the remaining ingredients and pour over the pork chops. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  • Serve over mashed potatoes or rice with a side of cooked or Roasted Vegetables.

Notes

Freezing Instructions:
Place the pork chops in a gallon-size freezer resealable bag. Mix the sauce together and pork on top. Freeze for up to 3 months. Thaw overnight in the fridge. Cook as instructed. 

Nutrition

Calories: 299kcalCarbohydrates: 11gProtein: 36gFat: 11gSaturated Fat: 4gCholesterol: 101mgSodium: 954mgPotassium: 718mgFiber: 1gSugar: 3gVitamin A: 206IUVitamin C: 1mgCalcium: 84mgIron: 2mg

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I originally shared this recipe February 2018. Updated March 2020 with process photos and instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I loved this recipe it was easy and delicious. I think everyone should try this recipe! Yummy 😋 yummy 😋

  2. 1 star
    These were the driest, most tasteless pork chops I have ever prepared. With the high cost of meat (all groceries) these days, I am especially sad to have wasted all the ingredients in this recipe.

  3. The family loved this, full disclosure I did not follow the recipe exactly though. Since I got a late start on the day I did not prepare this in the slow cooker, I braised in the oven at 350 for 3 hours turned out perfect. Family requested to add this to the meal rotation.

  4. 5 stars
    Delish!!! I even added a couple chicken thighs as it seemed to have alot of gravy. Super simple and so good. Meat falls apart.

  5. This recipe is amazing! So happy to find slow cooker recipes without canned soup. My husband is not a big pork fan, but he loved this. Thanks!

  6. 5 stars
    These are the best Pork Chops I have ever made. Made them for dinner guests and everyone asked for the recipe. The gravy was excellent.

  7. This is SO good. The whole family loved it. I did one thing different. After everything was cooked, the juices in the crockpot weren’t very creamy, so I poured it in a skillet, added flour, and made more of a gravy. My son says he’s eating so much better now that I’m using your recipes. Thank you so much!!

  8. 5 stars
    As a working parent, I had to entrust my 13-year-old child to create this dish and start-up the crockpot. The meat was so tender and so delicious over a bed of rice with a side of roasted veggies. Easy meal with no leftovers because we gobbled it all up! Thanks!

  9. 5 stars
    I have made this recipe with chops or an entire pork loin. Both have turned out fantastic! Every time we have pork my husband suggest this recipe as he loves it so much! A couple of things I do tweak is I add a packet of French onion soup mix instead of onion powder, minced garlic instead of garlic powder, and I throw in carrots and mushrooms to cook along with the pork! I serve it with garlic mashed potatoes! It’s a must save!

  10. For years I had given up making pork chops, they always came out dry until I found this recipe. This is a keeper!!!!

  11. I have this in the slow cooker right now and my sauce is really oily and not creamy at all. I followed all of the instructions. Will it get better? Do you know how I can fix this? Thanks

    1. The same thing happened to me. Curious to know why. Everything else about the dish was delicious, though! Thanks for another great recipe. 🙂

    2. I am wondering if your chops were frozen when you put them in. My experience with this recipe that if my meat is not completely thawed the sauce is really runny.

  12. I don’t have a crockpot. Can I cook this in the oven? if I can, how long would I leave it in the oven?

    1. I haven’t tested them in the IP, but I would pressure cook for 0 minutes (meaning it will start a natural release as soon as it reaches high pressure). They wont take long to cook.

  13. 5 stars
    I tried this recipe tonight for the first time and it was a huge hit with my three kids which is not an easy feat. I’ll definitely add this to my rotation. I had no idea you could slow cook pork chops and I was pleasantly surprised.

  14. 5 stars
    On adding cream of Chicken and Mushroom soup…do you use condensed or regular..I always use the condensed and I add a can of milk to it…I am going to rtry it soon…

    1. If we use the “from scratch” cream of chicken soup… do we still add the 1 cup of milk and spices listed as well? I know they are the things used to make the cream of chicken so wasn’t sure if we do it again? Thanks!

  15. 5 stars
    Made this Slow Cooker Creamy Ranch Pork Chops for supper. OMG, the pork chops were amazing!!

  16. 5 stars
    Wonderful, flavorful recipe! I also prefer to cook from scratch so u know exactly what is in my food. Plus, it’s cheaper!
    I read in a few different owner’s manuals (yes, I’m that girl!) that pork should never be cooked on a low setting. Not to say I haven’t done it in the past, but I thought I would share that info and you can do as you see fit 😉
    Blessings!

    1. There is a lot of misinformation still out there about pork. The American pork supply is safe to eat raw and has been so for the last 30-40 years, so there is no reason to worry about cooking pork at low temperatures or cooking it to Medium Rare like I do. Now, if you are eating abroad or eating wild pork, it should be cooked to a higher temperature.

    1. I Briana, you could definitely use chicken. Cook on low for 2-3 hours or until cooked through (chicken cooks pretty quickly in the crockpot, so be sure it doesn’t over cook and get dry 🙂 )

    1. The bouillon cubes are what really give it a flavor punch, so I wouldn’t recommend substituting them.

      1. I used a packet of chicken flavoring from a package of Top Ramen. Always a great last resort if you run out of bouillon cubes!

  17. 5 stars
    This is now my favorite meal to cook. Guest always rave about these pork chops. They are the best!

  18. 5 stars
    I love this recipe. I am not even a big pork fan, but this recipe is a keeper! I love it and my whole family gobbles it up!

  19. 5 stars
    Cooked your porkchop recipe today-It was “Delicious”!! I even took your advice & made the homemade soups. The meat was tender & the sauce was yummy. Roasted sliced red potatoes with onion & garlic then poured sauce over them. So good! Thank you for sharing!!

  20. 5 stars
    This looks like such a hearty dish, Lauren. I really like how rich and creamy the seasoning looks, definitely making this for the weekend dinner!
    All the love from Nepal xoxo

  21. I had heard not to put dairy products such as milk into crock pot till the end of cooking for fear of curdling. Does the milk in this recipe work out ok and no problem with curdling?
    Thanks

  22. 5 stars
    Can I freeze this for a make-ahead meal? If so, how much time would I have before it goes bad? Thanks. We have had this…and I wanted to incorporate it into my freezer meals…so there isn’t so much chicken 🙂 My guys loved it.!

    1. I’m so happy you enjoyed it–thanks! I honestly haven’t tried freezing this recipe yet, but I definitely think it should work great! I would freeze everything raw.

  23. 5 stars
    I make these quite often and feel that I need to share what I do. My husband had open heart surgery 18 months ago, so I really have to watch sugar and sodium levels. For those that don’t like bullion cubes, you could use the granules or powder. I substitute a jar gravy for the soups. I add all the spices and some milk and mix them together. If you look at even the healthy soups, the sodium level is very high. You could always add some powder from a gravy packet if your “gravy” lacks flavor. When it comes time to eat, if my gravy is a little thin, I just add some cornstarch or flour, and it thickens right up. I serve that with my mashed potatoes or rice. Jar gravy comes in many flavors and is such a great substitute for any “cream of” soup. Love this recipe. We’ve made cube steaks this way too.

  24. Could this be made, refrigerated overnight and then put to cook in the crokpot? I have to be up early for work and am trying to see if I can plan ahead!

    1. Absolutely! You could even put everything in the bottom of the slow cooker and cover the slow cooker bowl and refrigerate it all until morning.

  25. I love this recipe and I love your meal plans. They have given me so much peace of mind and self confidence. My fiancé has not stopped talking about each meal I’ve made and he is consistently impressed with each dish. His favorite has been the pizza casserole of course but I tripped the amount of veggies for us. I am so grateful to have found these shopping lists and meal plans! It saves me time, and money while providing delicious meals! Thank you so much!

  26. Thank you for sharing. A fabulous dinner! Great flavor & so easy to put together. What else could I ask for.

  27. Should i defrost the pork chops before cooking them in the slow cooker? And if i dont have cream of chicken would it still taste alright with just two cans of cream of mushroom?

    1. You can use frozen pork chops, and using two cans of cream of chicken mushroom will work great as well! Enjoy!

    1. I love the recipes, ideas and comments on this site. I have to adjust some of the recipes to fit our tastes. We don’t like dill and my guy thinks he would die if he ate cream of mushroom soup so I just leave the dill out of this recipe and use cream of chicken soup in place of the cream of mushroom and it’s still delicious.

    1. Hi Tara, It’s homemade ranch seasoning–that’s what all the seasonings are for. I don’t use bottled or packet ranch mixes–I make it from scratch.

  28. Second time making this. Still delicious. I use the homemade Cream of Anything that Lauren links to. It’s totally easy – take this from a lazy person..

    Of the billion of recipe blogs, including Yummily, I continue coming back to the same two- Lauren and Hilah (from Hilahcooking). Between those two, I have all the perfect recipes I need

  29. I made this today. It was good. I found it to be a bit salty but next time I will use low sodium cream of chicken/cream of mushroom. My crockpot cooks hot so I cooked it on low for 4 hours. Pork chops 1″ thick were very tender. Next time I will sear the chops, per my husbands request. Very good recipe. I will make this again. Thanks for sharing!

    1. Hi Sandra, you can use either bone-in or boneless. I like to use the ones that are about 1” thick. If you use the thin sliced ones you would just cook them for a little bit less time.

    1. Hi Billie, I haven’t used a tenderloin but I think it would work great. Cook on low for 2-3 hours.

  30. This is in my crockpot now! I didn’t have dill or chicken bouillon cubes but I did have some tomato ones with chicken flavor that I used. It smells good and can’t wait to try it. I was confused by the name because I just pinned it and made sure I had ranch packets and then reading over it I was like – ohh I don’t need these! 🙂 Thanks!!!

  31. I’m new to the cooking scene. What would be a substitute for the bouillon? I have unsalted chicken stock and also broth. would either of those work? What would be the right measurement?

    1. Hi Leanne, normally you can substitute chicken broth but with this recipe it wouldn’t work very well. The chicken bullion cubes are purely added for flavor and if you added chicken broth instead it would make the gravy really runny. That’s why I suggest only the cubes or a chicken bullion paste.
      If you must use chicken broth then you’ll want to thicken the gravy at the end by pouring it into a small saucepan and whisking in some flour or cornstarch. Hope that helps 🙂

      1. Thanks for this, it was helpful. I recently started to shy away from using bullion cubes/paste because I have yet to find them without MSG. Do you have any recommendations for a substitute? Not being able to use them really seems to limit the recipes I can try. And making my own stock has been a repeated trial and error ?

  32. I just made this for a recipe. Awesome. I shy away from recipes that call for whatever canned Cream of because there’s some weird after taste that doesn’t suit me. This is not difficult to make and makes a delicious difference. Thanks so much.

  33. I pulled pork chops after I saw this recipe and now they’re on the crock pot and I realized you don’t have what size cream of mushroom or chicken. ? darn. From the picture it looks like the big cans but I don’t want to chance it. Can you update when you have a chance so I can try this, sounds amazing!

      1. Thank you so much! You got back to me in time to still make it!! 🙂 I’m so excited! I’ll let you know how it comes out! Thanks again!!