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.
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.
3. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
4. Serve over mashed potatoes or rice.
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.
Love you SLOW COOKER? Try these:
- Slow Cooker Pork Carnitas
- Pork with Red Chili Sauce
- Homemade Taquitos
- Slow Cooker or Instant Pot Ribs
- Slow Cooker Lasagna
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Recipe
Slow Cooker Creamy Ranch Pork Chops
Equipment
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 bouillon cubes crushed (or 2 tsp bouillon 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
Nutrition
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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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Where is the ranch in the ranch pork chops?
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.
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
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!
Tell me about the pork chops…bone in or boneless? How thick?
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.
Do you have to use pork chops could I use a tenderloin?
Hi Billie, I haven’t used a tenderloin but I think it would work great. Cook on low for 2-3 hours.
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!!!
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?
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 🙂
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 ?
Hi Gina, Other than adding a great homemade stock recipe, I couldn’t say. If your stick seems to lack flavor you could try using less water. Here’s my stock recipe. Hope that helps! https://tastesbetterfromscratch.com/homemade-chicken-broth-how-to-get-the-most-from-your-rotisserie-chicken/
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.
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!
Hi Sarah, use the smaller 10.5 oz cans 🙂 Hope you love it!
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!!
Thank you for sharing this recipe. I’ll definitely be trying it out.