Here is an easy, incredibly flavorful recipe for Crockpot Ranch Pork Chops and Potatoes. This is a classic “dump-and-go” comfort meal where the slow cooker does all the work, resulting in tender pork and creamy, herby potatoes.
Why You’ll Love This Recipe
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Minimal prep: Only takes about 10–15 minutes to get into the crockpot.
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One-pot meal: You get your protein and starch in one dish. Just add a green vegetable on the side!
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Budget-friendly: Uses inexpensive cuts of pork and pantry staples.
Ingredients
For the Main Dish:
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4–6 bone-in or boneless pork chops (about 1 to 1.5 inches thick; bone-in tends to stay juicier in the slow cooker)
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1.5 lbs baby gold or red potatoes, halved or quartered (if they are large, cut them into 1-inch chunks so they cook evenly)
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
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1 packet (1 oz) dry ranch seasoning mix
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1/2 cup sour cream (plus extra for serving, optional)
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1/2 cup chicken broth or water
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1 tsp garlic powder
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1/2 tsp black pepper
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2 tbsp butter, cut into small cubes (optional, for richness)
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Fresh chopped parsley or chives for garnish (optional)
Optional Add-ins:
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1 cup baby carrots
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1 medium yellow onion, sliced
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1 cup shredded cheddar cheese (to melt on top at the very end)
Instructions
1. Prepare the Slow Cooker
Lightly grease the inside of your crockpot with non-stick cooking spray or a little oil. This prevents the creamy sauce from sticking to the sides.
2. Layer the Potatoes
Place the halved potatoes (and carrots/onions, if using) in the bottom of the slow cooker. Season them lightly with a pinch of salt and pepper. Potatoes take longer to cook than pork, so they must go on the bottom where the heat is most intense.
3. Prepare the Pork Chops
Pat the pork chops dry with a paper towel. Season both sides lightly with garlic powder, black pepper, and a little salt (remember, the ranch packet is already salty, so go easy on the added salt).
4. Sear the Pork (Optional but Recommended)
For the best flavor, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops for 1–2 minutes per side until they get a golden-brown crust. (You can skip this step and put them in raw, but searing locks in flavor).
Place the seared pork chops on top of the potatoes in the crockpot.
5. Make the Ranch Sauce
In a medium mixing bowl, whisk together:
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The can of cream of chicken soup
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The packet of dry ranch seasoning
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1/2 cup of sour cream
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1/2 cup of chicken broth
Whisk until the mixture is smooth and fully combined.
6. Combine and Cook
Pour the ranch sauce mixture evenly over the pork chops and potatoes. Make sure the pork chops are nicely coated. Dot the top with the small cubes of butter if desired.
7. Cook
Cover the crockpot with the lid.
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Cook on LOW for 6–7 hours (Best for tender results)
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Or Cook on HIGH for 3–4 hours (Be careful not to overcook, or the pork can dry out)
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Safety note: Pork is done when its internal temperature reaches 145°F.
8. The Final Touch
Once the cooking time is up, carefully remove the pork chops and potatoes to a serving plate. Whisk the sauce left in the bottom of the crockpot (it might have separated slightly; whisking will bring it back together). If you want a thicker gravy, turn the crockpot to HIGH and stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), letting it cook for 15 more minutes.
9. Serve
Spoon the creamy ranch gravy generously over the pork chops and potatoes. Garnish with fresh parsley or chives.
What to Serve with It
Since this dish is rich and creamy, it pairs beautifully with a crisp, green vegetable. Try serving it with:
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Steamed or roasted broccoli
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Green beans or asparagus
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A simple side salad with a tangy vinaigrette
Tips for Success
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Don’t use super thin pork chops: Thin, fast-frying chops will turn to mush in a slow cooker. Look for thick-cut chops.
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Dairy caution: Sour cream can sometimes curdle if cooked too long on HIGH. For best results, cook on LOW, or stir the sour cream in during the last 30 minutes of cooking if you are nervous about it separating.
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Potato size matters: Keep your potato chunks relatively uniform so they all cook at the same rate. If you cut them too large, they will still be hard after the pork is done.