Creamy Crockpot Ranch Pork Chops and Potatoes

A definitive guide for making tender, flavorful, and effortless Crockpot Ranch Pork Chops and Potatoes. By combining thick-cut pork chops, tender russet potatoes, rich butter, and zesty ranch seasoning, your slow cooker does all the heavy lifting. Over several hours of gentle heat, the pork transforms into melt-in-your-mouth perfection while soaking up savory herbs, garlic, and cream.

Ingredients

• 4 to 6 thick-cut pork chops (approx. 2 to 2.5 pounds total), bone-in or boneless
• 2 pounds Yukon Gold or Russet potatoes, peeled (optional) and cut into 1.5-inch chunks
• 1 medium yellow onion, sliced into rings or chopped coarsely
• 1 packet (approx. 1 ounce / 28g) dry ranch seasoning mix
• 4 tablespoons (1/4 cup) unsalted butter, cut into small pats
• 1 can (10.5 ounces / 298g) condensed cream of chicken soup (or cream of mushroom soup)
• 1/2 cup (120ml) low-sodium chicken broth or whole milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly cracked black pepper
• Salt to taste (use sparingly)
• Freshly chopped parsley for garnish (optional)

Instructions

1. Lightly coat the inside of your 6-quart slow cooker with non-stick cooking spray or a slow cooker liner for easy cleanup.
2. Arrange the chopped potatoes and sliced yellow onions evenly across the bottom of the slow cooker insert, creating a hearty vegetable bed.
3. Season your pork chops lightly on both sides with black pepper and garlic powder, then lay them directly on top of the bed of potatoes and onions.
4. In a medium mixing bowl, whisk together the condensed cream of chicken soup, chicken broth (or milk), and the dry ranch seasoning packet until smooth and well combined.
5. Pour this creamy ranch mixture evenly over the pork chops, potatoes, and onions, ensuring everything is coated nicely.
6. Scatter the small pats of unsalted butter evenly across the top of the dish.
7. Secure the lid tightly on your slow cooker.
8. Set the slow cooker to LOW and cook for 5 to 6 hours, or set to HIGH and cook for 3 to 4 hours.
9. Check for doneness: the meal is ready when the potatoes are fork-tender and the internal temperature of the pork chops reaches at least 145°F (63°C).
10. Carefully remove the lid (watch out for escaping hot steam).
11. Gently stir the potatoes in the creamy sauce around the pork chops to coat them thoroughly.
12. Serve hot, spooning the rich ranch sauce and tender potatoes generously over and beside each pork chop. Garnish with freshly chopped parsley if desired.

Notes

Slow cooker models vary in heating efficiency. If your slow cooker runs hot, check the potatoes at the 4.5-hour mark on LOW to ensure they do not become overly mushy. Bone-in chops tend to stay juicier during long slow-cooker cycles, but boneless chops work wonderfully too. Yukon Golds hold their shape exceptionally well and provide a buttery texture.