Crockpot Pork Chops and Potatoes That Do All the Work While You Do Nothing
Ever wish you could just throw some food in a magical box, go live your life for six hours, and come home to a complete dinner that smells like your grandmother’s kitchen? Well, welcome to the crockpot life, where your biggest decision is whether to set it on high or low. These pork chops and potatoes are basically a warm hug in appliance form—tender, flavorful, and requiring about as much effort as ordering takeout but infinitely more satisfying.
Why This Recipe is Awesome
This is literally the laziest way to look like a cooking genius. You spend maybe 15 minutes in the morning throwing ingredients into a pot, and by dinnertime, people think you’ve been slaving away all day. The pork chops come out fall-apart tender, the potatoes are creamy perfection, and everything tastes like it’s been simmering with love all day. Which it has, technically.
The beauty of crockpot cooking is that it’s almost impossible to mess up. The slow, gentle heat breaks down tough fibers and melds flavors together in ways that make expensive restaurants jealous. Plus, your house smells amazing all day, which is basically free aromatherapy.
Crockpot Pork Chops and Potatoes That Do All the Work While You Do Nothing
Course: DinnerDifficulty: Medium4
servings15
minutes5
hours40
minutes420
kcal7
hoursTender pork chops slow-cooked with creamy ranch potatoes for the ultimate hearty comfort meal.
Ingredients
4 bone-in or boneless pork chops
6 medium potatoes, sliced (russet or Yukon gold)
1 medium onion, sliced
1 can (10.5 oz) cream of mushroom or cream of chicken soup
½ cup milk
1 packet ranch seasoning (or 3 tbsp homemade mix)
1 tbsp olive oil (optional, for searing)
Salt & black pepper, to taste
Fresh parsley for garnish (optional)
Directions
- Optional sear: Heat oil in a skillet and sear pork chops for 2–3 minutes per side until golden (adds flavor).
- Layer potatoes & onion: Place sliced potatoes and onion at the bottom of the crockpot.
- Mix sauce: In a bowl, whisk together soup, milk, ranch seasoning, salt, and pepper.
- Assemble: Pour half the sauce over potatoes, place pork chops on top, then pour remaining sauce over.
- Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until pork is tender and potatoes are soft.
- Serve: Garnish with parsley and serve warm.
Notes
- For a creamier sauce, add ½ cup sour cream at the end.
Swap potatoes with sweet potatoes for a twist.
Goes great with steamed veggies or a fresh salad.
Common Mistakes to Avoid
Lifting the lid every 30 minutes to “check on things.” Every time you peek, you add 15-20 minutes to the cooking time. The crockpot isn’t going anywhere, and neither is your food. Trust the process and leave it alone.
Using super thin pork chops. Thin chops turn into shoe leather in the crockpot. Go for at least 1-inch thick chops—they can handle the long cooking time and stay juicy. Your taste buds will thank you for the investment.
Skipping the browning step. Okay, you can skip it if you’re feeling extra lazy, but a quick sear in a hot pan before adding to the crockpot adds incredible flavor. It’s worth the extra 5 minutes, I promise.
Overcrowding the crockpot. If you can’t fit everything in one layer comfortably, use a bigger crockpot or make two smaller batches. Cramming everything in leads to uneven cooking and sad, mushy results.
Alternatives & Substitutions
No cream of mushroom soup? Cream of chicken works great, or you could make your own with butter, flour, and milk if you’re feeling ambitious. Cream of celery also works but tastes a bit different—still delicious though.
Want to skip the packet seasoning? Mix together onion powder, garlic powder, salt, pepper, and a pinch of thyme. It’s basically the same thing without the preservatives, and you probably have all this stuff already.
Different vegetables? Carrots, green beans, or bell peppers all work beautifully. Just add harder vegetables at the beginning and softer ones in the last hour or two. Root vegetables are your best friends here—they hold up well to long cooking times.
No bone-in chops? Boneless work fine, just reduce the cooking time by about an hour. The bones add flavor, but boneless is more convenient for eating. Your call.
FAQ (Frequently Asked Questions)
Can I prep this the night before?
Absolutely! Layer everything in your crockpot insert, cover, and refrigerate overnight. Just add an extra 30 minutes to the cooking time since you’re starting cold.
What if my pork chops are frozen?
They’ll work fine, just add an extra hour or two to the cooking time. The crockpot doesn’t care about your poor meal planning skills.
Can I use sweet potatoes instead?
Sure, but they cook faster than regular potatoes, so add them in the last 2-3 hours to prevent mush. Nobody wants sweet potato baby food for dinner.
My sauce seems thin. How do I thicken it?
Mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir it into the crockpot, and cook on high for 15 minutes. Magic thickening powers activated.
Can I double this recipe?
If your crockpot is big enough, go for it. Just don’t pack it too tight—everything needs room to cook properly. FYI, cooking time stays about the same.
What sides go with this?
Honestly, it’s pretty complete as-is, but a simple salad or some crusty bread never hurt anyone. Green beans or corn also make nice additions.
Final Thoughts
There you have it—the ultimate lazy person’s guide to looking like a domestic goddess. This recipe proves that good food doesn’t have to be complicated or time-consuming. Sometimes the best cooking happens when you do the least.
The crockpot is basically your kitchen assistant that never calls in sick, never complains, and always delivers delicious results. These pork chops and potatoes will become your go-to comfort meal for busy days, lazy Sundays, and everything in between.
So go ahead, embrace your inner couch potato while your actual potatoes cook themselves. You’ve earned this level of culinary laziness, and your taste buds are going to love every bite of the results.
