Slow Cooker Creamy Ranch Pork Chops

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Creamy ranch pork chops are the perfect go-to weeknight meal. Tender pork chops and red potatoes are covered in a creamy, zesty sauce in this 5-ingredient crock pot recipe!

As much as I love my air fryer and Instant Pot, my slow cooker will forever hold my heart. There really isn’t anything better than coming home to a hearty meal after a long day! These beef tips, Italian chicken and potatoes, or Mississippi pork roast are more delicious options for dinner that you can easily make in a crock pot!

Cooked pork chops and potatoes covered in a creamy, golden sauce garnished with parsley in the base of a slow cooker.

Creamy Ranch Pork Chop Recipe

As a busy mom, I’m always on the hunt for recipes that one, don’t require a trip to the grocery store, and two, are super easy to make. This recipe checks both of those boxes with flying colors! Creamy ranch pork chops are not only delicious, but they’re also very simple to make. All you need to do is break out your slow cooker, add some pork chops, potatoes, ranch seasoning, a can of cream of chicken soup, and then you’re free to run all of your daily errands while it cooks! This recipe is a family-favorite and one that my kids request all the time. I know it will be a hit with your family as well!

These slow cooker creamy ranch pork chops are just too good to resist. The pork is absolutely incredible. It just peels apart and melts in your mouth! And the sauce?! I could go on and on about this sauce. So simple but so flavorful! It coats the pork chops perfectly. My kids are a little ranch-obsessed so this sauce is their favorite! I always catch my youngest licking it off her plate. With flavor this good, you might just want to lick your plate too. Let’s get cooking!

Ingredients You’ll Need

This recipe’s ingredients are as simple as it gets. It really only takes 4 ingredients to make, 5 if you count chopped parsley for garnish! I usually have all of these ingredients on hand which makes this one of my all-time favorite recipes for busy weeknights.

  • Pork Chops: I used thick boneless pork chops here! (Bone-in pork chops also work.) Because thick pork chops need more time to cook, using a slow cooker to make them is perfect! You get all of the tender, smoky goodness that thick pork chops have to offer with easy, hands-off preparation!
  • Potatoes: I went for medium-sized red potatoes, but you can use any kind of potato you want here, really. Yukon and baby gold potatoes are great options too!
  • Cream of Chicken Soup: You can use canned cream of chicken soup or make it from scratch if you’re feeling ambitious! (It actually only takes a couple minutes to mix up and has the BEST flavor!)
  • Dry Ranch Dressing Mix: Use your favorite packaged brand or make your own blend with my quick and easy recipe here!
  • Parsley: (Optional) This is sprinkled on top for a tasty, aromatic garnish.

How to Make Creamy Ranch Pork Chops in a Slow Cooker

There’s really nothing to it! This is one of those recipes where you add all of your ingredients straight to your crock pot and then end up with a masterpiece 6 hours later. Since it’s basically a meal in itself, serve as-is or with steamed asparagus or cauliflower steaks!

  1. Prep Slow Cooker: Spray your slow cooker with non-stick cooking spray.
  2. Add Veggies and Pork Chops: Layer the potatoes (and baby carrots if used) on the bottom of the slow cooker. Lay pork chops on the top.
  3. Mix Sauce Ingredients: In a medium bowl, mix together the soup and dry ranch packet. Pour on the top of the pork chops.
  4. Cook: Cook on low for 6-7 hours and high for 4 hours. Use extra sauce as a gravy over the top of the potatoes and pork chops and sprinkle with parsley if desired.
4-photo collage of potatoes, pork chops, and sauce being layered in a crock pot.

Tips and Variations

Here are a few extra ways you can tweak the flavor and texture of this dish to your liking!

  • Adjust Consistency: The original recipe added ½ cup of milk but I have added it before and it was a little runny for my liking. Feel free to add in a little milk at a time if you are wanting a thinner sauce.
  • Making More Sauce: If you are doubling this recipe or wanting extra sauce to serve over things like mashed potatoes, I would suggest using 2 cans of cream of chicken and 2 packets of ranch.
  • Use Cream of Mushroom Soup: This recipe is great because you can swap out cream of chicken soup for cream of mushroom! It will give your pork chops a slightly more hearty flavor but they’re still so creamy and delicious!
  • Add More Vegetables: In your next batch, try adding baby carrots, celery, or chopped onion!
  • Use Chicken Instead: You can make this recipe 1:1 by swapping out pork chops for boneless, skinless chicken breasts.

Storing Leftovers

These crock pot ranch pork chops make the BEST leftovers. I like heating them up over the stove and serving them over rice or noodles for a hearty lunch!

  • In the Refrigerator: Store leftover pork chops and sauce in an airtight container for up to 3 days.

Note: When reheating your sauce, adding a splash of milk or chicken broth can help thin it out.

Closeup of ranch pork chops and potatoes served on a gray plate. The pork chop has a slice cut out of it.

Slow Cooker Creamy Ranch Pork Chops

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Creamy ranch pork chops are the perfect go-to weeknight meal. Tender pork chops and red potatoes are covered in a creamy, zesty sauce in this 5-ingredient crock pot recipe!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Author Alyssa Rivers
Servings: 6 Servings

Ingredients
  

Ingredients:

  • 4-6 pork chops I used the thick ones
  • 6-8 medium potatoes chopped into large pieces
  • 1 can cream of chicken soup
  • 1 package dry ranch dressing mix
  • parsley to sprinkle on top optional

Instructions
 

  • Spray your slow cooker with non stick cooking spray.  Layer the potatoes (and baby carrots if used) on the bottom of the slow cooker.  Lay pork chops on the top.
  • In a medium bowl, mix together the soup and dry ranch packet.  Pour on the top of the pork chops.
  • Cook on low for 6-7 hours and high 4 hours.  Use extra sauce as a gravy over the top of the potatoes and pork chop and sprinkle with parsley if desired.


Nutrition

Serves: 6

Calories321kcal (16%)Carbohydrates33g (11%)Protein26g (52%)Fat9g (14%)Saturated Fat3g (15%)Cholesterol64mg (21%)Sodium771mg (32%)Potassium1238mg (35%)Fiber5g (20%)Sugar1g (1%)Vitamin A93IU (2%)Vitamin C24mg (29%)Calcium77mg (8%)Iron8mg (44%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I made this with a pork tenderloin instead of pork chop. I added 1/2 cup of low sodium chicken broth and onions/garlic and miss dash Very tender meat and awesome potatoes and sauce

    1. Is being allergic to chicken a thing? 😉 They make all sorts of cream based soups. Cream of potato or even mushroom might be a great substitute. 🙂

  2. I also added baby carrots because I like them. Also added shallots because I happened to have them on hand. Great outcome.

    1. I used cauliflower pieces as I am eating a low carb diet so potatoes are not a part of my meals.

  3. Should it be 6-7 hours on low “or” 4 hours on high instead of “and”. I have never heard of doing both? Thanks.

  4. When you use the chicken soup do you add the regular 1 can of water to it? This would thin out the gravy. Does the packet of dry ranch mix compensate for this?

    1. Sorry all of my old recipes were not entered into a plug in. I would have to go back and redo all of them. Maybe I will put this on the list to do first. 🙂

  5. Not sure what I did wrong but my pork chops came out kind of dry. Judging by your photo the pork is suppose to be fork tender? I followed the recipe with four pork chops on high for four hours. Should I have done 6-7 hours on low instead? Overall it does taste great but doesn’t look as great as yours.

    1. Oh no! I hate when that happens. They should not have come out dry at all. I have made this a few times and it just peels apart and melts in your mouth. I usually never cook on high because it does tend to cook it at higher temp and dry it out faster. Mine only took about 4-5 hours on low. 🙂

    1. I’m sorry I don’t. I am trying to get nutritional info in the future. They serve 4-6 depending on the number of pork chops you use. 🙂

  6. Mannnnn… I wish I had seen this recipe this morning! 😉 I am making pork chops this evening, but I had a different recipe in mind. Too late to start it in the slow cooker now. But I pinned this one to try soon!

  7. Great use of pork. Tomorrow’s edition of Food on Friday is all about pork. It would be nice if you linked this in. Cheers

    Ps It would be great if you followed me back.

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