This post may contain affiliate links, view our disclosure policy.
These Crockpot Ranch Pork Chops and Potatoes are an easy slow cooker dinner made with tender boneless pork chops, a creamy ranch sauce, and hearty potatoes. With simple ingredients and only a few minutes of prep work needed, this is the perfect dinner recipe for a busy day!
For more easy pork chop recipes that are made in the slow cooker – be sure and make these reader-favorite Crock Pot Cream of Mushroom Pork Chops and Easy Slow Cooker Hawaiian Pork Chops. Both recipes are family favorites that yield ultra tender pork, and they’re regulars on my family’s dinner rotation.
Slow Cooker Creamy Ranch Pork Chops and Potatoes
This family favorite dinner recipe for slow cooker ranch pork chops is the ultimate comforting meal for a cozy family dinner – easy enough for a busy weeknight, but also nice enough for a weekend dinner with family & friends.
Tender pork chops and hearty potatoes slowly cook in a creamy ranch-seasoned sauce for a flavorful, satisfying dinner that needs only minutes of prep time. With simple ingredients and minimal prep, crockpot pork chops is the perfect comforting dinner recipe that the whole family will devour happily.
So if you love easy slow cooker meals & want more easy dinner ideas – then this is one you’ll want to keep on repeat. Everything cooks together in one pot, making dinner easy and cleanup even easier.
Why Your Family Will Love This Crockpot Ranch Pork Chops Recipe
- 🤎 Easy To Make : Add everything to the slow cooker and let it do all the work! A great beginner recipe for any skill level.
- 🤎 Fool-Proof Recipe : Because of the low & slow cook time, and creamy ranch sauce, this recipe is almost fail-proof. The pork will get fall apart tender in the crockpot and the creamy ranch sauce soaks into the potatoes, even if you happen to leave it in there too long – it’s ok!
- 🤎 One-Pot Dinner : The pork and potatoes cook together in one pot for an easy meal and complete meal in one.
- 🤎 Family-Friendly : Ranch seasoning gives this dinner tons of flavor without being spicy; ranch is a universal flavor that appeals to everyone.
Simple Ingredients Needed
- Red Potatoes : You will need 2 pounds of red potatoes; use either bulk red potatoes or baby red potatoes. Red potatoes are the best potato to use for this recipe because they are creamy but still hold their shape well even with the longer slow cooking time.
- Thick-Cut Boneless Pork Chops : It’s important to use thick-cut boneless chops (at least 1″-inch thick) because they are less likely to dry out before the potatoes become tender and soft. Most grocery stores also sell thin-cut boneless pork chops, which are much thinner, and they won’t need to cook for nearly as long so just check the temperature earlier on if using thinner pork chops.
- Garlic Powder, Onion Powder, Paprika, Black Pepper : These are the dried seasonings needed.
- Condensed Cream of Chicken Soup : This is the base for the creamy ranch sauce. Any condensed soup variety/flavor can be used; like a can of cream of mushroom soup, cream of celery, cream of onion, or cream of chicken with herbs, or cream of mushroom and garlic.
- Sour Cream : Use full-fat, regular sour cream which will provide the thickest, creamiest sauce and help thicken the creamy sauce as well.
- Chicken Broth : Other options include chicken bone broth, chicken stock, chicken bouillon + water, reduced-sodium chicken broth, or vegetable broth for a slightly different flavor profile.
- Packet of Ranch Seasoning
How To Make Slow Cooker Pork Chops with Ranch Seasoning and Potatoes (Printable Recipe Card)
Prepare a slow cooker (6 QT – 8 QT) and spray with non-stick spray.
Add the potatoes into the bottom of the slow cooker and spread them into a single layer.
In a small bowl, mix together the garlic powder, onion powder, paprika, and black pepper.
Use paper towels to pat dry, both sides, of each pork chop. Sprinkle the seasoning mixture evenly over both sides of each pork chop. Set them aside.
In a mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, and ranch seasoning packet until combined. Pour half of the creamy ranch sauce over the potatoes inside the slow cooker, and gently toss until evenly coated. Spread the potatoes back into an even layer.
Arrange the seasoned pork chops in a single layer (as best you can) over top the potatoes. Pour the remaining creamy ranch sauce over top of the pork chops.
Cover and cook on LOW heat for 4-6 hours. The pork chops are ready when the thickest part reaches an internal temperature of 145°F, and the potatoes are ready when a fork slides easily through the centers.
Remove the pork chops from the slow cooker and transfer them to a plate to rest for at least 3 minutes. Gently stir the potatoes and creamy ranch sauce together inside the slow cooker.
Serve each pork chop with a spoonful of the ranch potatoes and extra creamy sauce drizzled over top. Enjoy!
How To Store, Reheat, and Freeze Leftovers
Store the pork chops, potatoes, and extra sauce together in an airtight container, in the refrigerator, for up to 3 to 4 days.
Reheat individual portions in the microwave, or in a covered skillet pan over medium-low heat, until heated through.
To freeze, allow the pork chops, potatoes, and sauce to cool to room temperature. Transfer them to a freezer-safe container or bag, and freeze for up to 2 months. The potatoes may become slightly softer and mushier once frozen and thawed. Thaw overnight in the fridge before reheating.
Pro Tips From The Test Kitchen
- I recommend only using red potatoes as they are creamy, flavorful, and will hold their shape (and not become mushy) with the longer cook time. Yukon gold potatoes are another options if needed, but the flavor of the red potatoes is preferred.
- You can buy 2 pounds of bulk red potatoes OR buy baby potatoes. I love using baby potatoes because you only need to cut them in half for the perfect size. If using bulk red potatoes, you will want to chop each potato into several larger sized pieces.
- Use full fat sour cream! The extra fat will help thicken the creamy ranch sauce and give it so much more flavor.
- Make sure to use pork chops that are similar in size. Aim for regular cut or thicker cut pork chops that are about 1′-inch in size. If using thin-cut boneless pork chops, you will want to reduce the cook time because they cook faster. I actually like pork that has been cooked for longer in the slow cooker because it gets ultra tender and soft. If I am wanting to get more servings from this recipe, I will often use 6 thin-cut boneless pork chops instead of 4 thick-cut boneless pork chops. I leave the cook time the same but as long as the pork is at a safe internal temperature of 145°F, you can safely serve them. Use an instant read meat thermometer to check for the temperature before serving.
- If you’re sensitive to salt or watching sodium intake then I suggest using reduced-sodium chicken broth. I use regular salted chicken bone broth when I make this recipe.
More Pork Dinner Recipes To Try
- Maple Garlic Pork Chops (Marinated Pork Chops)
- Slow Cooker Pork Roast
- Crockpot BBQ Pineapple Pulled Pork
- Easy Ranch Pork Loin Recipe (Crockpot)
- Easy Delicious Brown Sugar Pork Chops (Oven Baked)
Crockpot Ranch Pork Chops and Potatoes
Ingredients
- 2 pounds red potatoes (cut into large 1.5" pieces)
- 4 thick-cut boneless pork chops
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup full-fat sour cream
- ⅓ cup chicken broth
- 1 packet (1 oz) ranch seasoning mix
Instructions
- Prepare a slow cooker (6QT – 8QT) and spray with non-stick spray.
- Add the potatoes into the bottom of the slow cooker and spread them into a single layer.2 pounds red potatoes
- In a small bowl, mix together the garlic powder, onion powder, paprika, and black pepper.½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ¼ teaspoon black pepper
- Use paper towels to pat dry, both sides, of each pork chop. Sprinkle the seasoning mixture evenly over both sides of each pork chop. Set them aside.4 thick-cut boneless pork chops
- In a mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, and ranch seasoning packet until combined. Pour half of the creamy ranch sauce over the potatoes inside the slow cooker, and gently toss until evenly coated. Spread the potatoes back into an even layer.1 can (10.5 oz) condensed cream of chicken soup, ½ cup full-fat sour cream, ⅓ cup chicken broth, 1 packet (1 oz) ranch seasoning mix
- Arrange the seasoned pork chops in a single layer (as best you can) over top the potatoes. Pour the remaining creamy ranch sauce over top of the pork chops.
- Cover and cook on LOW heat for 4-6 hours. The pork chops are ready when the thickest part reaches an internal temperature of 145°F, and the potatoes are ready when a fork slides easily through the centers.
- Remove the pork chops from the slow cooker and transfer them to a plate to rest for at least 3 minutes. Gently stir the potatoes and creamy ranch sauce together inside the slow cooker.
- Serve each pork chop with a spoonful of the ranch potatoes and extra creamy sauce drizzled over top. Enjoy!
Notes
- I recommend only using red potatoes as they are creamy, flavorful, and will hold their shape (and not become mushy) with the longer cook time. Yukon gold potatoes are another options if needed, but the flavor of the red potatoes is preferred.
- You can buy 2 pounds of bulk red potatoes OR buy baby potatoes. I love using baby potatoes because you only need to cut them in half for the perfect size. If using bulk red potatoes, you will want to chop each potato into several larger sized pieces.
- Use full fat sour cream! The extra fat will help thicken the creamy ranch sauce and give it so much more flavor.
- Make sure to use pork chops that are similar in size. Aim for regular cut or thicker cut pork chops that are about 1′-inch in size. If using thin-cut boneless pork chops, you will want to reduce the cook time because they cook faster. I actually like pork that has been cooked for longer in the slow cooker because it gets ultra tender and soft. If I am wanting to get more servings from this recipe, I will often use 6 thin-cut boneless pork chops instead of 4 thick-cut boneless pork chops. I leave the cook time the same but as long as the pork is at a safe internal temperature of 145°F, you can safely serve them. Use an instant read meat thermometer to check for the temperature before serving.
- If you’re sensitive to salt or watching sodium intake then I suggest using reduced-sodium chicken broth. I use regular salted chicken bone broth when I make this recipe.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.