Crockpot Ranch Pork Chops

The slow cooker was humming on the counter one Sunday morning when I realized I'd forgotten to plan dinner entirely. I had pork chops thawing on the counter, a bag of baby potatoes rolling around in the pantry, and a dusty packet of ranch seasoning I'd bought months ago on a whim. What started as a panic-driven experiment turned into one of those meals my family requests by name now. The house filled with the smell of garlic and cream all afternoon, and by dinnertime, the pork was so tender it practically fell apart under a fork.

I made this for my neighbor after she had surgery, and she called me the next day asking for the recipe. She said her husband kept going back for more gravy, and her kids actually ate their carrots without complaining. It's become my go-to whenever someone needs a meal dropped off, because it travels well, reheats beautifully, and feels like a warm hug on a plate. There's something about slow-cooked pork in ranch gravy that just makes people happy.

Ingredients

• Bone-in or boneless pork chops (2 to 2.5 lb): Thick-cut chops hold up best in the slow cooker and stay juicy instead of drying out, and bone-in adds a little extra flavor to the sauce.
• Baby potatoes (1.5 to 2 lb), halved: They soak up all that creamy ranch gravy and turn buttery soft after hours in the slow cooker.
• Carrots (3 to 4 medium), cut into 1-inch pieces: They add sweetness and color, and they cook down perfectly alongside the pork.
• Dry ranch seasoning mix (1 packet): This is the flavor backbone of the whole dish, so don't skip it or try to make your own unless you really know what you're doing.
• Garlic powder (1 tsp): Adds a mellow, savory depth that pairs beautifully with the ranch seasoning.
• Onion powder (1 tsp): It gives the sauce a subtle sweetness and rounds out the ranch flavor without needing to chop a single onion.
• Black pepper (1/2 tsp): A little heat to balance the creaminess.
• Smoked paprika (1/2 tsp, optional): I started adding this after a happy accident, and it gives the sauce a faint smoky undertone that's really lovely.
• Dried parsley (1 tsp, optional): Mostly for color, but it does add a whisper of freshness.
• Cream of chicken soup (1 can): This forms the creamy base of the sauce and keeps everything moist.
• Cream of mushroom soup (1 can): It adds an earthy richness, but you can swap it for more chicken soup if mushrooms aren't your thing.
• Low-sodium chicken broth (1 cup): Thins out the soup so the sauce isn't too thick or salty.
• Heavy cream or half-and-half (1/2 cup, optional): This makes the gravy extra luscious, but you can leave it out if you want to lighten things up.
• Unsalted butter (2 tbsp): Dots of butter melt into the sauce and give it a silky, restaurant-quality finish.
• Fresh parsley or chives, chopped (optional): A sprinkle at the end makes it look like you tried, even though you didn't.

Instructions

Prep the slow cooker:

Lightly grease the inside of your slow cooker with oil or nonstick spray so nothing sticks to the bottom later. If you're using potatoes and carrots, spread them evenly across the bottom so they'll cook in all that flavorful liquid.

Season the pork chops:

Pat the pork chops dry with paper towels, then mix your ranch seasoning, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley in a small bowl. Sprinkle the mixture generously over both sides of each chop, pressing it in with your fingers so it sticks.

Sear the chops (optional but worth it):

Heat a skillet over medium-high heat with a drizzle of oil or butter, then sear the pork chops for 1 to 2 minutes per side until they're lightly browned. This step adds a deeper flavor, but if you're short on time, you can skip it and still end up with a delicious dinner.

Layer everything in the slow cooker:

Place the seasoned pork chops on top of the vegetables, or directly in the bottom if you're not using any.

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 this mixture 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 on HIGH for 3 to 4 hours, until the pork chops are fork-tender and the vegetables are soft. The house will smell incredible long before it's done.

Thicken the sauce if needed:

If the gravy is too thin for your liking, remove the pork chops and vegetables to a plate and cover them 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.

Finish and serve:

Taste the gravy and add salt and pepper if needed, then serve hot, spooning the creamy ranch gravy over the pork chops and vegetables. Garnish with chopped parsley or chives if you're feeling fancy.

Save

The first time I made this, my husband walked in from work, lifted the slow cooker lid, and said it smelled like his grandmother's kitchen. He stood there with a fork and ate a piece of potato straight from the pot before I could even plate it. Now, whenever he's had a rough week, he'll ask if I can make the ranch pork chops, and I know it's not just about the food. It's about coming home to something warm and familiar, something that makes the day feel a little bit softer.

Storing and Reheating Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 to 4 days, and honestly, the flavors get even better after a night of mingling. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much. I've even shredded leftover pork and stirred it back into the gravy to spoon over biscuits for breakfast, and it was one of those accidental genius moments.

Making It Ahead and Freezing

You can assemble this entire dish ahead of time by placing the seasoned raw pork chops, vegetables, and sauce in a large freezer bag, squeezing out the air, and freezing flat. When you're ready to cook, thaw it overnight in the fridge, then dump everything into the slow cooker and cook as directed. It's a lifesaver on those weeks when you know you won't have time to think about dinner, and it tastes just as good as if you'd made it fresh.

Variations and Swaps

If you want to lighten things up, swap the heavy cream for milk or leave it out entirely, and use low-fat condensed soups. For a cheesy twist, stir in a handful of grated Parmesan or shredded cheddar at the end, and let it melt into the gravy. You can also swap the cream of mushroom soup for cream of celery, or use two cans of cream of chicken if you're not a mushroom fan.

• Try adding a splash of white wine to the sauce for a little extra depth.
• Toss in some green beans or broccoli florets during the last hour of cooking for more veggies.
• For a spicier version, add a pinch of cayenne or red pepper flakes to the seasoning mix.

Save

This is the kind of recipe that makes you look like a hero without breaking a sweat, and it's proof that good food doesn't have to be complicated. I hope it becomes a favorite in your house the way it has in mine.

Recipe Q&A

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

Searing isn't required but adds wonderful caramelized flavor. Browning the chops 1-2 minutes per side in a hot skillet creates a tasty crust that enhances the final dish.

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

Both work beautifully. Bone-in chops tend to stay slightly juicier during long cooking, but boneless cuts are more convenient to eat. Adjust cooking time slightly if using thinner cuts.

→ What if the sauce is too thin after cooking?

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

→ Can I make this gluten-free?

Absolutely. Use gluten-free condensed cream soups and a certified gluten-free ranch seasoning mix. Most other ingredients are naturally gluten-free, making substitutions simple.

→ How long do leftovers keep in the refrigerator?

Store cooled leftovers in an airtight container for up to 3-4 days. The flavors often meld and improve overnight. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

→ Can I freeze this dish for later?

Freeze uncooked seasoned chops and sauce together in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking as directed. Already-cooked pork chops may become slightly grainy when frozen and reheated.