3-Ingredient Slow Cooker Pork Chops are tender pork chops cooked low and slow in a creamy, tangy ranch sauce made from cream of chicken soup and a packet of ranch seasoning. It is the easiest weeknight dinner there is: five minutes of prep in the morning, and supper is waiting when you get home.
How to make 3-ingredient crockpot pork chops: Lay the pork chops in the slow cooker, pour on a can of cream of chicken soup plus a can of water, sprinkle with ranch dressing mix and cook on low for 6 hours, until the chops reach 145°F.
Why You’ll Love It
- Three ingredients: pork chops, cream of chicken soup and ranch dressing mix.
- Five minutes of prep: no browning, no chopping.
- Gravy included: the soup and ranch turn into a creamy sauce for mashed potatoes or rice.
- Forgiving: the low, moist heat keeps the chops tender.
Ingredient Notes
Pork chops: Four chops, boneless or bone-in. Thicker chops stay juicier over a long cook than thin ones. Pat them dry with paper towels; there is no need to rinse raw pork, and rinsing only spreads germs around the sink.
Cream of chicken soup: One can, plus one can of water, makes the sauce. Cream of mushroom works just as well if you prefer it.
Ranch dressing mix: One packet seasons the whole dish. It is salty, so taste the sauce before adding any extra salt. I sprinkle it evenly over the top rather than stirring it in, so every chop gets its share.
More recipes you might like
Ingredients
- 4 pork chops, patted dry (do not rinse)
- 1 pack ranch dressing mix, adjust to taste
- 1 can cream of chicken soup (or cream of mushroom soup)
How to Make Slow Cooker Pork Chops
1. Add the chops. Pat the pork chops dry with paper towels; do not rinse raw pork. Arrange them in an even layer in the bottom of the slow cooker.
2. Add the soup. Pour the cream of chicken soup over the chops. Fill the empty can with water and add it to the slow cooker.
3. Add the ranch. Sprinkle the ranch dressing mix over the soup-covered chops.
4. Cook. Set the slow cooker to low and cook for 6 hours, without lifting the lid.
5. Check and rest. Check the thickest chop with a food thermometer; it should read at least 145°F (63°C). Remove the chops, rest them for 3 minutes, then serve with mashed potatoes or rice and plenty of sauce.
How to Keep Slow Cooker Pork Chops Tender
Pork chops are lean, and lean meat can dry out even in a slow cooker. The sauce protects them, so make sure each chop is covered by the soup mixture, not sitting half out of it.
Keep the lid closed. Every time you lift it, heat and steam escape and the cooking slows down. The 6 hours on low are designed around a closed lid.
Chop thickness changes the timing too. Thin chops can be done well before 6 hours, so I check them early with a thermometer; as soon as the thickest one reads 145°F, they are ready and juicy.
Tips for Success
Why are my pork chops dry?
They were thin or cooked too long. Use thicker chops, keep them under the sauce and check the temperature early.
Why is the sauce too thin?
The chops release juices as they cook. Take them out and let the sauce bubble uncovered on high for a few minutes, or stir in a little cornstarch slurry.
Why is it too salty?
Ranch mix and condensed soup are both salty. Use a reduced-sodium soup, and taste before adding any salt.
Why is the ranch flavor weak?
The seasoning sank into the liquid instead of staying on the chops. Sprinkle the mix right over the soup-covered chops, not into the water, and spoon some sauce over each chop before serving.
Variations
- Add potatoes: tuck baby potatoes around the chops for a full meal in one pot.
- Add onion: a sliced onion under the chops adds sweetness to the sauce.
- Add mushrooms: scatter sliced mushrooms over the chops before the soup goes on.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Store the chops in the sauce and reheat until they reach 165°F. Never reheat leftovers in the slow cooker; use the stove or microwave.
What to Serve With It
Mashed potatoes or rice soak up the ranch gravy, with green beans or corn on the side. For more slow cooker pork chops, try crockpot ranch pork chops and potatoes, slow cooker smothered pork chops, apple brown sugar pork chops or stout glazed pork chops. For the oven, there is French onion pork chops and pork chops that melt in your mouth.
Frequently Asked Questions
What liquid should be used when cooking pork chops in a slow cooker?
Here it is condensed cream of chicken soup thinned with one can of water. It keeps the chops moist and turns into a creamy sauce as they cook.
What sauce should I use for pork chops in a slow cooker?
A creamy ranch sauce, like this one, is the easiest: cream soup and a packet of ranch dressing mix. It seasons the chops and doubles as gravy.
Can I put frozen pork chops in the slow cooker?
No, thaw them first in the refrigerator. USDA FSIS advises against slow cooking frozen meat, because it spends too long at unsafe temperatures while it thaws.
Can I use boneless pork chops?
Yes. Boneless chops tend to cook faster, so check them early; they are ready when the thickest one reaches 145°F.
Want to Make It a 5-Ingredient Pork Chop Dinner?
This recipe needs only three ingredients: pork chops, a packet of ranch dressing mix and a can of cream of chicken soup. If you want a fuller one-pot dinner, two easy additions turn it into a 5-ingredient slow cooker meal:
- Add a sliced onion under the chops for extra flavor in the gravy.
- Add halved baby potatoes around the chops so the side dish cooks at the same time.
The three-ingredient base stays the same, so the chops come out just as tender.
Final Notes
Keep the chops under the sauce and the lid closed, and check the temperature early so they stay juicy. If you have a question or make them, tell me how they turned out in the comments.
3-Ingredient Slow Cooker Pork Chops
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 4 pork chops patted dry; do not rinse
- 1 pack ranch dressing mix adjust to taste
- 1 can cream of chicken soup or cream of mushroom soup
Instructions
- Pat the pork chops dry with paper towels; do not rinse raw pork. Arrange the chops in an even layer at the bottom of the slow cooker.
- Pour the cream of chicken soup over the pork chops. Fill the empty can with water and add to the slow cooker.
- Sprinkle the ranch dressing mix over the soup-covered pork chops.
- Set the slow cooker to low and cook for 6 hours. Avoid lifting the lid during cooking.
- Check the thickest pork chop with a food thermometer and make sure it reaches at least 145°F (63°C). Carefully remove the chops, rest them for 3 minutes, then serve with mashed potatoes or rice to enjoy the sauce.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
