Crockpot Ranch Pork Chops and Potatoes

Inside the slow cooker with the cooked pork and potatoes.

Crockpot Ranch Pork Chops and Potatoes

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!

Course Dinner, Slow Cooker

Cuisine American

Keyword crockpot ranch pork chops and potatoes

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 538kcal

Author Jessica - Together as Family

Equipment

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