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Creamy Ranch Slow-Cooker Pork Chops

Creamy ranch slow-cooker pork chops with fall-apart tender meat and a velvety ranch sauce. Easy set-and-forget crockpot cooking turns bone-in pork into juicy, spoon-ready comfort with creamy ranch gravy poured over mashed potatoes.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 6 bone-in pork chops
  • 1 Salt and pepper to taste
Creamy ranch sauce
  • 1 packet (1 oz) ranch seasoning mix
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 8 oz cream cheese, cubed
  • 2 tbsp butter
Serving
  • 1 Mashed potatoes and fresh chives for serving

Equipment

  • 1 Dutch oven

Method
 

Add the pork to the slow cooker
  1. Season the bone-in pork chops with salt and pepper and place them in the slow cooker.
Mix and pour the ranch sauce
  1. Whisk the ranch seasoning mix, cream of chicken soup, and chicken broth together, then pour over the pork chops.
Add creaminess and cook
  1. Place the cream cheese cubes and butter on top of the pork.
  2. Cook on Low for 6–7 hours (or High for 3–4 hours) until the pork is tender and the sauce is creamy.
Finish and serve
  1. Stir the sauce well to combine the melted cream cheese and make it velvety.
  2. Serve the pork chops over mashed potatoes, spooning the sauce generously over the top and garnishing with chives.

Notes

Pro tip: If your sauce looks slightly thick near the end, stir well and let it cook 10–15 more minutes on Low; the melted cream cheese should make it smooth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the microwave or on the stovetop with a splash of broth. Freezing is not recommended because dairy sauces can break during thawing. For a lower-fat option, use light cream cheese and reduced-fat cream of chicken soup to keep the same creamy ranch feel.