Crockpot Ranch Pork Chops

The smell of ranch seasoning hitting hot butter is one of those kitchen moments that stops you mid-step. I was folding laundry when it drifted upstairs, pulling me back to the kitchen where the slow cooker sat doing all the work. My husband walked in later and asked if I'd been cooking all day. I laughed and told him I'd spent maybe twenty minutes on it that morning, then let the crockpot handle the rest while I lived my life.

I started making this on Sundays when the kids had evening soccer practice. I'd set it up before lunch, and by the time we stumbled home tired and hungry, dinner was ready and the house smelled like comfort. One night my youngest asked if we could have it every week. I didn't promise that, but it's been in the rotation ever since.

Ingredients

• Bone-in or boneless pork chops (2 to 2.5 lb): Thicker cuts hold up better in the slow cooker and stay juicy instead of drying out.
• Baby potatoes (1.5 to 2 lb), halved: They cook evenly and don't fall apart, plus they cradle the gravy perfectly.
• Carrots (3 to 4 medium), peeled and cut into 1-inch pieces: They add sweetness and a pop of color, and they soften just enough without turning mushy.
• Dry ranch seasoning mix (1 packet): This is the flavor backbone, bringing tangy herbs and a hint of buttermilk richness.
• Garlic powder (1 tsp): It deepens the savory notes without the risk of raw garlic turning bitter over hours of cooking.
• Onion powder (1 tsp): Adds a mellow sweetness that blends into the background but makes everything taste fuller.
• Black pepper (½ tsp): A little heat to balance the creamy richness.
• Smoked paprika (½ tsp, optional): Gives a subtle smoky warmth that makes people ask what your secret is.
• Dried parsley (1 tsp, optional): A touch of herbiness that brightens the finish.
• Condensed cream of chicken soup (10.5 oz can): Creates a silky base that thickens as it cooks.
• Condensed cream of mushroom soup (10.5 oz can): Adds earthy depth, or swap for another can of chicken if you prefer.
• Low-sodium chicken broth (1 cup): Loosens the sauce so it coats instead of clumps.
• Heavy cream or half-and-half (½ cup, optional): Makes the gravy luscious and glossy.
• Unsalted butter (2 tbsp): Melts into little pools of richness on top.
• Fresh parsley or chives (for garnish, optional): A bright finishing touch that makes it look as good as it tastes.

Instructions

Prep the Slow Cooker:

Lightly grease the inside with oil or nonstick 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 the pork chops dry with paper towels, this helps the seasoning stick. In a small bowl, mix ranch seasoning, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley, then press the mixture generously onto both sides of each chop.

Sear for Extra Flavor (Optional but Worth It):

Heat a skillet over medium-high with a drizzle of oil or butter. Sear the chops 1 to 2 minutes per side until lightly golden, this adds a deeper flavor and a bit of texture.

Layer the Slow Cooker:

Transfer the seared chops to the slow cooker, resting them on top of the vegetables or directly on the bottom if you skipped them.

Make the Creamy Sauce:

In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth and pourable. Pour it evenly over the pork chops, then dot the top with small pieces of butter.

Slow Cook Until Tender:

Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The pork should be fork-tender and the vegetables soft enough to cut with a spoon.

Thicken the Gravy if Needed:

If the sauce is too 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 into the sauce, cover, and cook 10 to 15 minutes until thickened, then return everything to the pot.

Taste and Adjust:

Check the gravy for seasoning and add salt and pepper if needed.

Serve and Garnish:

Spoon the creamy ranch gravy generously over the pork chops and vegetables. Sprinkle with fresh parsley or chives if you like a pop of color and freshness.

Pin it

The first time I made this, my sister was visiting and skeptical about dump-and-go recipes. She took one bite, closed her eyes, and said it tasted like something our mom would have made on a cold Tuesday night. That's when I knew it was a keeper, not fancy, just deeply satisfying and exactly what you want after a long day.

Choosing Your Pork Chops

Bone-in chops add extra flavor as they cook, and the bone helps the meat stay moist. Boneless chops are easier to serve and portion, but they can dry out faster if overcooked. Either way, aim for thick cuts and avoid anything labeled thin or breakfast style. I've learned that spending a little more on quality pork makes a noticeable difference in tenderness and taste.

Making It Lighter or Richer

If you want to cut calories, swap the heavy cream for low-fat milk or skip it entirely, the condensed soups still create plenty of creaminess. For a richer version, stir in a handful of grated Parmesan at the end or add an extra tablespoon of butter. I've done both depending on my mood, and honestly, it's delicious either way.

Storing and Reheating

Leftovers keep well in the fridge for 3 to 4 days in an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the gravy has thickened too much. You can also freeze the cooked dish for up to 2 months, though the potatoes may change texture slightly. For meal prep, assemble the raw seasoned chops and sauce in a freezer bag, freeze flat, then thaw overnight and cook as directed.

• Store pork and vegetables together in the gravy so they stay moist.
• Reheat in a covered dish to prevent drying out.
• Label freezer bags with the date and cooking instructions for future you.

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This is the kind of recipe that makes weeknights feel less chaotic and more intentional, even when you're juggling a million things. Serve it with a simple green salad or some crusty bread, and you've got a meal that feels like a hug.

Recipe FAQs

→ Should I sear the pork chops before putting them in the slow cooker?

Searing isn't required but adds wonderful depth of flavor. A quick 1-2 minutes per side in hot oil creates a caramelized crust that enhances the final dish. If you're pressed for time, you can skip this step—the chops will still be tender and flavorful from the long cooking time.

→ Can I use boneless pork chops instead of bone-in?

Absolutely. Boneless chops work perfectly in this dish. However, bone-in cuts tend to stay slightly more moist during extended cooking. Whichever you choose, aim for chops that are at least 1-inch thick to prevent drying out over the long cooking time.

→ What if the sauce is too thin at the end?

If you prefer thicker gravy, remove the pork and vegetables temporarily, then turn the slow cooker to HIGH. Whisk 1 tablespoon cornstarch with 1-2 tablespoons cold water until smooth, stir it into the sauce, and cook uncovered for 10-15 minutes until thickened. Return everything to the pot before serving.

→ Can I make this gluten-free?

Yes, simply use gluten-free condensed soups and verify that your ranch seasoning mix is certified gluten-free. Many brands now offer gluten-free versions of both products. The rest of the ingredients—pork, vegetables, fresh seasonings, and cream—are naturally gluten-free.

→ How long do leftovers last?

Store leftover pork chops and sauce in an airtight container in the refrigerator for 3-4 days. The flavors actually meld and improve overnight. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

→ Can I freeze this dish?

You can freeze the uncooked assembled pork chops with sauce in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking as directed. Already cooked pork chops can be frozen, though the texture may change slightly upon reheating.