Slow Cooker Creamy Ranch Pork Chops are a weeknight savior—rich, comforting, and irresistibly creamy with no packet seasoning in sight. Made from scratch, it’s a cozy classic reimagined.
This family favorite pairs tender pork chops with a homemade ranch-style sauce that simmers low and slow to perfection. It’s delicious served over mashed potatoes, rice, or buttery noodles.
Key Players in These Creamy Ranch Pork Chops
- Pork Chops – The heart of the dish, bone-in or boneless, these cook up fork-tender and absorb all the savory, herby flavor.
- Cream of Mushroom Soup – Adds depth, earthy notes, and a silky texture to the ranch sauce base.
- Cream of Chicken Soup – Balances the mushroom with a lighter, savory warmth that enriches every bite.
- Milk – Softens and blends the soups into a smooth, pourable sauce that thickens perfectly in the slow cooker.
- Chicken Bouillon – Concentrated flavor that mimics slow-cooked stock, essential for that crave-worthy, umami boost.
- Parsley, Dill, Garlic Powder, Onion Powder, Basil, Pepper – This dried herb and spice mix replaces store-bought ranch seasoning for a homemade blend with brightness, depth, and aroma.
Let’s Make It: Creamy Ranch Slow Cooker Magic
Start by laying your pork chops flat in a lightly greased slow cooker. Then whisk together the soups, milk, bouillon, and dried herbs until smooth and creamy.
Pour that golden mixture over the chops, ensuring every inch is smothered in flavor. Cover and let the slow cooker do its thing—low and slow for 6–7 hours, or quicker on high for 3–4 hours.
Serve these saucy, fall-apart tender pork chops over mashed potatoes or fluffy rice, spooning over that luscious ranch gravy.
Recipe Tips & Savory Swaps for Ranchy Goodness
For even richer flavor, sear the pork chops before adding them to the slow cooker. It locks in juices and adds a caramelized depth to the dish. Prefer a little texture? Add sautéed mushrooms or baby carrots in the last hour of cooking for a hearty twist.
If you’re dairy-free or gluten-sensitive, try swapping the cream soups with homemade alternatives or use full-fat coconut milk and gluten-free thickening agents. And don’t skip the dill—it’s what gives the ranch its signature tang.
Storing Creamy Ranch Leftovers the Smart Way
Cool any leftovers completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. The sauce may thicken, so add a splash of milk or broth when reheating on the stovetop or in the microwave.
Want to freeze it? Absolutely. Package cooled pork chops with sauce in a freezer-safe bag, pressing out excess air. Freeze for up to 3 months, thawing overnight in the fridge before reheating gently.
This creamy ranch slow cooker classic turns everyday ingredients into something extraordinary—no packets needed.
Slow Cooker Creamy Ranch Pork Chops
Ingredients
- 1 teaspoon onion powder
- 10.5 oz can cream of chicken soup or use homemade alternative
- 4 –6 pork chops bone-in or boneless
- 1/2 teaspoon dried dill
- 2 tablespoons dried parsley
- 1 teaspoon garlic powder
- 10.5 oz can cream of mushroom soup or use homemade alternative
- 1/2 teaspoon black pepper
- 2 teaspoons chicken bouillon paste or 2 bouillon cubes crushed
- 1 cup whole milk
- 1/2 teaspoon dried basil
Instructions
- Lightly coat the interior of the slow cooker with non-stick spray and arrange the pork chops in a single layer on the bottom. In a separate bowl, thoroughly combine the milk, cream of mushroom soup, cream of chicken soup, crushed bouillon, parsley, dill, garlic powder, onion powder, basil, and pepper. Pour this mixture evenly over the pork chops. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the meat is tender. Serve warm, ideally over mashed potatoes or rice, complemented by roasted or steamed vegetables.
