Crockpot Ranch Pork Chops (Printable)

Succulent pork chops simmered in velvety ranch-infused sauce with tender vegetables for an easy, satisfying 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

→ Garnish and Finishing

15 - Fresh parsley or chives, chopped, for garnish
16 - Salt to taste

# How to Make It:

01 - Lightly grease the inside of your slow cooker with oil or nonstick spray.
02 - Spread baby potatoes and carrots evenly in the bottom of the slow cooker.
03 - Pat pork chops dry with paper towels to ensure proper seasoning adhesion.
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 firmly to adhere.
06 - Heat a 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 sauce evenly over pork chops in slow cooker. Dot the top with butter pieces.
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 salt and pepper as needed.
12 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot while you're at work, and you come home to dinner that tastes like you tried way harder than you did.
  • The ranch seasoning does all the heavy lifting, turning basic pork chops into something creamy, savory, and borderline addictive.
  • Leftovers somehow taste even better the next day when the flavors have had time to get even friendlier.
02 -
  • Thin pork chops will overcook and dry out in the slow cooker, so stick with chops that are at least an inch thick or you'll end up with pork jerky in gravy.
  • If your sauce breaks or looks greasy, it's usually because the slow cooker got too hot, next time use low instead of high and resist the urge to peek under the lid every twenty minutes.
03 -
  • If the gravy tastes flat at the end, stir in a squeeze of lemon juice or a splash of apple cider vinegar to wake up the flavors.
  • For a cheesy twist, stir in a handful of grated Parmesan or shredded cheddar right before serving and watch it melt into the sauce.
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