These Slow Cooker Creamy Ranch Pork Chops and Potatoes are the ultimate comfort food dinner. Pork chops and baby potatoes are cooked in a rich, homemade ranch sauce for an easy crockpot dinner the whole family will love. Minimal prep and maximum flavor make for the perfect dinner!
Love pork chops? Try these Glazed Pork Chops or these Breaded Pork Chops with Cream Gravy.
I have been on a pork chop kick lately. And I’m not mad about it!
These Slow Cooker Creamy Ranch Pork Chops and Potatoes have had a place here on Taste and Tell for a long time, and they were due for a good update. There are a couple of things that I did this time around that made this recipe way better.
1 – you can’t cook these for 8 hours. I think one of the biggest lies people have been told about slow cookers is that you can put whatever you want in and cook it all day long. These pork chops only take 4 hours on low. And no one wants overcooked pork chops.
2 – When everything goes into the slow cooker, you have this thick, delicious looking sauce. But after cooking, it thins out a lot. In order to thicken it back up, you must do a cornstarch slurry. This is basically just mixing some cornstarch with water and mixing it into the liquid. The you need to give it some time to thicken up. But trust me – this step is necessary.
This is a great recipe to prep earlier in the afternoon so that dinnertime is a breeze. And I love that you have your protein and vegetable, all in one!
Ingredients
- Potatoes: Baby potatoes work the best in this recipe. I like to use baby yellow potatoes.
- Pork Chops: You will want to use bone in pork chops. Boneless pork chops cook a lot faster, and will most likely end up dry and overcooked.
- Butter: You need some butter for the roux to start your sauce. I typically use unsalted butter because that is what I keep on hand, but you’ll be seasoning this to taste with salt and pepper, so salted butter will work just fine.
- Flour: The flour is what will thicken up your sauce.
- Broth: I like to use chicken broth because it brings the best flavor, in my opinion. Vegetable broth would be my second choice, and beef broth my third.
- Milk: I just use 2% milk. Most milk substitutions shoud work, though.
- Ranch Seasoning: I like to buy ranch seasoning in bulk, because we use a lot of it. But you can buy a packet, and you will need about half of it. But feel free to add more if you want more ranch flavor! You can also make your own, using spices from your spice cabinet.
- Cornstarch: The sauce thins down as it cooks in the slow cooker, so to get it to thicken back up before serving, you’ll want to add a cornstarch slurry. This will be just for the last 30 minutes.
How to Make Slow Cooker Creamy Ranch Pork Chops
STEP 1: Scrub the potatoes and cut in half or fourths, depending on the size of the potatoes. Place your potatoes in the bottom of your slow cooker.
STEP 2: Place the pork chops on top of the potatoes. Try to keep these in as much of a single layer as possible.
STEP 3: Melt the butter in a saucepan. Add the flour and whisk it into the butter, letting it all cook together for a minute or two.
STEP 4: Slowly whisk in the broth, and then the milk. Add the ranch seasoning. Cook this all together until thickened, then season to taste with salt and pepper.
STEP 5: Pour your sauce over the pork chops in the slow cooker. Cover and cook on low just until the pork chops are cooked through. This only takes about 4 hours, depending on your slow cooker.
STEP 6: Once the pork chops are cooked, remove them from the slow cooker to a plate, and cover to keep warm. The sauce will look pretty loose and runny at this point. Whisk together your cornstarch with 2 tablespoons of water, then stir this into the slow cooker. Turn the slow cooker to high and cook, uncovered, for about 30 minutes, or until the sauce has slightly thickened and the potatoes are tender. Serve the pork chops with the potatoes, topped with some of the gravy.
Tips and Tricks
You want to make sure the potatoes are cut into equal sized pieces. And you don’t want them too big, otherwise they won’t cook fast enough.
All slow cookers are a little different, so having an instant read thermometer really helps. You’ll want to take the pork chops out when they are 140ºF to 145ºF. They will continue to go up a couple degrees as they rest.
My pork chops here were about 1 to 1 1/2″ thick. They were to temperature just under the 4 hour mark. Keep this in mind, because overcooked pork chops will be dry.
More Pork Chop Recipes
Honey Mustard Pork Chops
Grilled Pork Chops with Cilantro Lime Sauce
Panko Pork Chops with Creamy Herb Dressing
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Slow Cooker Creamy Ranch Pork Chops and Potatoes
Ingredients
- 1 1/2 lbs baby potatoes scrubbed and cut into halves or fourths
- 2 pounds bone-in pork chops
- 3 tablespoons butter
- 4 tablespoons flour
- 1 cup chicken broth
- 2 cups milk
- 1 1/2 tablespoons ranch seasoning
- Salt and pepper to taste
- 1 tablespoon cornstarch
- Fresh parsley for serving
Instructions
- Place the potatoes in the bottom of the slow cooker. Place the pork chops on top of the potatoes.1 1/2 lbs baby potatoes, 2 pounds bone-in pork chops
- In a large saucepan, melt the butter over medium heat. Whisk in the flour, and cook for a minute or two. Slowly whisk in the chicken broth, followed by the milk. Add the ranch seasoning and continue to cook, stirring often, until the mixture is thick like gravy. Season to taste with salt and pepper.3 tablespoons butter, 4 tablespoons flour, 1 cup chicken broth, 2 cups milk, 1 1/2 tablespoons ranch seasoning, Salt and pepper
- Pour the sauce over the pork chops. Cook on low for 4 hours, or until the pork chops are 145ºF and the potatoes are tender.
- Remove the pork chops from the slow cooker to a plate and cover with foil to keep warm. Mix the cornstarch with 2 tablespoons of water, then stir into the slow cooker.1 tablespoon cornstarch
- Continue to cook with the lid off for 30 minutes.
- Serve the pork chops with the potatoes and the gravy. Top with fresh parsley.Fresh parsley
Miranda says
Mine turned out totally opposite than what it looks like in the picture. Instead of creamy and wonderful looking, it was straight brothy and flavorless. The sauce looked accurate when putting it in the crockpot, but 6 hours later it was not. Sad that we wasted our own farm raised pork on it.
Amanda says
Do I have to use bone in chops? How would it affect the cooking if mine are boneless? Thanks!
Deborah says
You can use boneless, and it would just depend on if they are thin pork chops or not. If they are thin, definitely cut down the time, but if they are not, the cook time should be about the same.
Michelle Joy O'Malley says
I have a jar of ranch dressing I want to use up before it expires, (it’s all natural so expires faster and more expensive so I’d hate to waste it!) could I use the ranch dressing instead of getting the dry seasoning mix? How much do you think I should use?
Deborah says
Hi Michelle – I haven’t tried substituting, but if you want to do the dressing instead of the mix, I would cut out all of step 2 and the ingredients in that step and sub in 3 to 3 1/2 cups of ranch dressing. If you try it, let me know how it turns out!
jessica says
Can u use the creamy and thick mix or does it need to be original?
Deborah says
Jessica, I haven’t tried the creamy and thick mix, but I’m guessing it would work just fine.
Karen says
Totally agree you must always have bacon! Great recipe, looks delicious!
Nutmeg Nanny says
I love pork chops, I love my slow cooker, I’m sold on this recipe 🙂 This looks delicious!
Aimee @ ShugarySweets says
Food snob. haha, just kidding. I agree on the homemade sauce, now I’m totally craving these porkchops! PINNED.