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Slow Cooker Creamy Ranch Pork Chops and Potatoes

Slow Cooker Creamy Ranch Pork Chops and Potatoes

Tender boneless pork chops and baby potatoes cook slowly in a creamy ranch-seasoned sauce for an easy, comforting Crockpot dinner.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 chops Boneless pork chops, about 3/4 to 1 inch thick
  • 1 1/2 pounds Baby potatoes, halved if medium-sized
Sauce
  • 1 1-ounce packet Dry ranch seasoning mix
  • 1 10 1/2-ounce can Condensed cream of chicken soup
  • 1/2 cup Milk
Seasoning
  • 1/2 teaspoon, optional Black pepper
  • As needed optional Salt

Method
 

Step-by-Step
  1. Lightly grease the slow-cooker insert. Arrange the halved baby potatoes in an even layer across the bottom, then place the pork chops over the potatoes.
  2. In a bowl, whisk together the condensed cream of chicken soup, milk, and dry ranch seasoning until smooth. Pour the sauce over the pork chops and potatoes, then sprinkle with the optional black pepper.
  3. Cover and cook on LOW for about 6 to 7 hours or on HIGH for about 3 to 4 hours. Check the thickest pork chop with an instant-read thermometer and confirm that it has reached at least 145°F.
  4. Once the pork is cooked, remove it from the slow cooker or switch the cooker to the WARM setting to help prevent overcooking. Spoon the creamy ranch sauce over the pork and potatoes before serving.

Notes

Use similarly sized baby potatoes and halve larger ones so they cook at the same rate. The ranch seasoning and condensed soup are already salty, so add salt only if needed. For a thinner sauce, some versions use 1 cup of milk, but the tested formula here uses 1/2 cup.