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Creamy Ranch Slow-Cooker Pork Chops

Creamy ranch slow-cooker pork chops with fall-apart tender bone-in pork in a velvety ranch sauce. Set-and-forget cooking creates creamy ranch gravy that clings to the meat and is perfect over mashed potatoes.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650

Ingredients
  

pork chops
  • 6 bone-in pork chops
  • Salt and pepper to taste Use to season the pork chops before slow cooking.
ranch sauce base
  • 1 oz ranch seasoning mix 1 packet (1 oz).
  • 1 can (10.5 oz) cream of chicken soup 1 can (10.5 oz).
  • 1 cup chicken broth
creamy finishing
  • 8 oz cream cheese, cubed
  • 2 tbsp butter
serving
  • mashed potatoes For serving.
  • fresh chives For garnishing.

Equipment

  • 1 Dutch oven

Method
 

Layer in the slow cooker
  1. Season the bone-in pork chops with salt and pepper, then place them in the slow cooker.
  2. Whisk the ranch seasoning mix, cream of chicken soup, and chicken broth together until smooth, then pour the mixture over the pork chops.
  3. Place the cream cheese cubes and butter on top of the pork chops and sauce.
Slow cook until tender
  1. Cook on Low for 6–7 hours, or on High for 3–4 hours, until the pork is tender and the sauce looks creamy around the edges.
  2. Stir the sauce well to combine the melted cream cheese until the texture is velvety and evenly blended.
Serve
  1. Serve the pork chops over mashed potatoes, spoon the creamy ranch sauce generously on top, and garnish with fresh chives.

Notes

Pro tip: cubing the cream cheese and placing it on top helps it melt more evenly into the ranch sauce. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in a covered dish, adding a splash of broth if it thickens. Freezing is not recommended for the best creamy texture after thawing. Dietary swap: use low-sodium ranch seasoning and low-sodium cream of chicken soup to reduce sodium while keeping the same creamy finish.