Slow Cooker Pork Chops are delicious and easy! Pork Chops with potatoes, carrots and green beans is a one pot meal that everyone will enjoy!
This meal has been a favorite at our house for years! It is made with simple ingredients, is easy to make and full of delicious flavors and veggies.
Meat & Veggies
I use pork chops with the bone on them. The bone falls right after cooking in the slow cooker all day and the bone and fat on the bone helps season the gravy that the meat and veggies cook in. You can absolutely use boneless pork chops if the bone is something you don’t want to mess with.
The veggies I use are simple, fresh and so yummy to eat along with the pork chop. I use Russet or Yukon Gold Potatoes, peeled and sliced carrots and fresh green beans. You can leave out any of these veggies that you may not like. You can also add other veggies like asparagus or broccoli. If it is a veggie that will cook in the slow cooker in a few hours or less, make sure you put it in the slow cooker at the end of the cooking time. I put my green beans in the slow cooker for the last few hours of cooking time so they don’t get too soft. The carrots and potatoes are okay cooking the entire time with the pork chops.
Prep for Slow Cooker Pork Chops
The pork chops need no prep. I use 3 lbs. of bone- in pork chops, which is about 8 chops.
I cut my potatoes into about 1 inch pieces. I chose to peel my potatoes because my boys do not appreciate the peel left on, but you can leave the peel on for easier faster prep. The carrots I peel then slice into thinner slices. If there is a thicker part of the carrot near the top I will cut the slice in half so the carrot is smaller. You can cut the potatoes and carrots as big or as little as you like. NOTE: if you cut your veggies into smaller pieces the they will cook faster and can end up mushy and overcooked while bigger pieces may not cook enough.
The Sauce/Gravy for Slow Cooker Pork Chops
Call it a sauce, call it a gravy, either way it is simple, delicious and full of flavor. I have said it before I don’t use cans of cream soup that much but I do have a handful or recipes that I use the soup in and it makes it so yummy and easy!
This recipe uses mainly cream of mushroom soup, and cream of chicken soup. Some ranch seasoning, Worcestershire Sauce and salt and pepper to taste help season it. EASY PEASY! NOTE: I don’t usually add additional salt. I always add black pepper to taste, but the ranch seasoning gives it enough salty flavor I think but taste add to what you like! I mix up my sauce/gravy ingredients then add my cut up potatoes and carrots and mix it all together. The sauce/gravy cooks with the pork chops and veggies and you end up with a delicious home cooked meal.
Slow Cooker
I use a 6 quart slow cooker and the recipe below fits perfectly. A 5 quart slow cooker works great too but you can’t go much smaller. You can use a bigger slow cooker, or you can half the recipe and use a smaller slow cooker. I love my 6 quart slow cooker (see below for the one I love). It is nothing fancy with timers and digital settings…but that is what I love about it! Easy to use and cooks so great! And I love that the lid locks so if I am taking the slow cooker on the road there are no spills and it locks the heat in too!
I layer the meat and veggies with the sauce in the slow cooker. I always spray my slow cooker with cooking spray to avoid any sticking. First, you will put about 1/3 of the sauce and veggies mixture on the bottom of the slow cooker. Then, place 3-4 of the pork chops (however many fit easily without much overlap) on top of the sauce and veggies. Cover the pork chops with the sauce and veggies, then add more pork chops on top. Your final layer should be the remaining sauce and veggies.
Cooking the Slow Cooker Pork Chops
The pork chops and veggies will cook on low for 8 hours or on high for 4 hours. Each slow cooker can cook differently so go with cooking times that you are used to. I add my fresh green beans for the last 3 hours of cooking time (on low). That way the green beans don’t end up too soft. (see photo below)
Enjoying Your Slow Cooker Pork Chops
When you are ready to eat, you will notice the bone will fall right off of the pork chop. The pork chops will be super soft and tender. I scoop mine out with a big spoon and make sure to get plenty of veggies and sauce with it.
We love to eat ours with my fresh Garlic Bread or my Garlic Knots.
Slow Cooker Pork Chops are delicious and easy! Pork Chops with potatoes, carrots and green beans is a one pot meal that everyone will enjoy!
For easy clean up, try these slow cooker liners:
Slow Cooker Pork Chops
Equipment
- 5 or 6 quart slow cooker or larger
Ingredients
- 3 lbs. pork chops *about 8 pork chops- you can use bone in or boneless
- 1 1/2 lb. potatoes, peeled (optional) and cut into 1 inch peices *I prefer Russett or Yukon Gold
- 1/2 lb. carrots, peeled and sliced/diced
- 1/4 to 1/2 lb. fresh green beans, trimmed *use 1/4 to 1/2 lb depending on how many you want NOTE: you will add these in the last few hours of cooking time
Gravy Sauce
- 1 large can (22.6 oz) cream of mushroom soup
- 1 large can (22.6 oz) cream of chicken soup
- 1 cup water
- 3 tbsp Ranch Seasoning Dry Mix, or 1- 1 oz. packet
- 2 tsp Worcestershire Sauce *optional
- salt and pepper to taste *I usually only add pepper as the ranch seasoning has plenty of salt- but add according to your taste
Instructions
- Spray your 5 or 6 quart slow cooker with cooking spray.
- Mix the gravy/sauce ingredients together in a large bowl. Add your cut potatoes and carrots to the sauce and mix well.
- Pour 1/3 of your sauce and veggies on the bottom of the slow cooker.
- Add 3-4 pork chops (however many fit easily without much overlap) on top of the sauce and veggies.
- Pour more sauce and veggies over the pork chops. Leave enough sauce to add to the very top at the end.
- Place the remaining pork chops on top of the sauce and veggies.
- Pour the last of your sauce and veggies on top of the pork chops.
- Cook on low for 8 hours or on high for 4 hours. Or cook according to your slow cooker.
- Add the fresh green beans the last 3 hours of cooking time on low, or the last hour if cooking on high.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
