Crockpot Ranch Pork Chops and Potatoes

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Crockpot Ranch Pork Chops and Potatoes

This comforting, dump-and-go meal is a weeknight lifesaver. The slow cooker transforms thick-cut pork chops into tender, fork-cutting perfection while the potatoes soak up a rich, savory gravy made from garlic, butter, and dry ranch seasoning mix. It is hearty, deeply flavorful, and requires almost zero hands-on effort.

Recipe Overview

  • Prep time: 15 mins
  • Cook time: 5 to 6 hours (Low) or 3 to 4 hours (High)
  • Servings: 4 to 6

Ingredients

  • The Core:
    • 4 to 6 bone-in or thick-cut boneless pork chops (about 1 inch thick)
    • 2 pounds baby red potatoes or Yukon Gold potatoes, halved (or quartered if large)
    • 1 medium yellow onion, sliced into thin wedges
  • The Sauce & Seasoning:
    • 1 packet (1 oz) dry Ranch seasoning mix
    • 4 tablespoons unsalted butter, cut into small cubes
    • 1/2 cup low-sodium chicken broth (or water)
    • 3 cloves garlic, minced
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon salt (adjust based on how salty your ranch packet is)
    • Optional: 1/4 cup sour cream or heavy cream (stir in at the very end for a creamier sauce)

Step-by-Step Instructions

  1. Prep the Slow Cooker: Lightly grease your slow cooker insert with cooking spray or a little butter to prevent sticking.
  2. Layer the Potatoes and Onions: Place the halved potatoes and sliced onion wedges evenly across the bottom of the slow cooker. Season them lightly with a pinch of salt and pepper.
  3. Add the Pork Chops: Arrange the pork chops directly on top of the potatoes and onions.
  4. Mix the Seasoning Liquid: In a small bowl, whisk together the chicken broth, minced garlic, and black pepper. Pour this liquid mixture evenly over the pork chops and potatoes.
  5. Add Ranch and Butter: Sprinkle the dry Ranch seasoning packet evenly over the pork chops and potatoes so everything gets coated. Dot the top generously with the cubed butter.
  6. Slow Cook: Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 to 4 hours), until the pork chops are tender and cooked through (reaching an internal temperature of 145°F / 63°C), and the potatoes are fork-tender.
  7. Optional Creamy Finish: If you want a richer, gravy-like sauce, carefully remove the cooked pork chops and potatoes, stir a splash of heavy cream or sour cream into the remaining juices in the slow cooker, and spoon the sauce right back over the top before serving.

Pro-Tips for Success

  • Preventing Dry Chops: Thick-cut, bone-in pork chops hold up significantly better to long slow-cooker times without drying out compared to thin, boneless chops.
  • Serving Suggestion: Pair this hearty dish with a side of steamed green beans or roasted broccoli to balance out the rich, buttery ranch potatoes.
Are you making these for a quick family dinner, or meal-prepping ahead for the week?

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