These easy slow cooker pork chops simmer with hearty vegetables and a creamy mushroom gravy. Everything cooks together in one pot, leaving you with tender pork, perfectly cooked veggies, and a rich sauce that tastes like true comfort food. This simple, hands-off dinner is the kind of recipe families make again and again.
If you enjoy pork chop dinners, try these 4-ingredient baked pork chops or these pan-fried pork chops, too. You can also browse my Easy Pork Chop Recipes for more simple weeknight inspiration.
How to Make these Easy Crock Pot Pork Chops
These chops come from a reader named Barb, who prepared them for her Marine son the night before he returned to base. That little story fits the dish well: it’s warm, reliable, and cozy in a way that feels like home.
A Few Notes Before You Get Started
- Choose your texture. Cooking time affects texture more than anything else. About 2 hours on HIGH will give you firmer chops (similar to chicken breast), while longer cooking makes them fork-tender.
- Layering matters. The vegetables need to sit closest to the heat so they finish at the same time as the pork. The soup mix and mushroom soup melt into the vegetables, turning into a flavorful gravy.
- Know your slow cooker. Every Crock Pot runs slightly differently. Barb cooks hers on HIGH for 2 hours and LOW for 2 hours. I typically use 3 hours on HIGH for tender vegetables and crisp-tender carrots.
- Veggie size affects tenderness. Smaller pieces cook faster. Barb even chops her carrots and potatoes in a food processor when she wants them extra soft.
** Quick Note: If you like a lighter lemon flavor, skip the optional lemon or use only one half. It can become prominent depending on your slow cooker.
How to Make Slow Cooker Pork Chops
You’ll find full instructions in the recipe card below, but here’s a helpful walkthrough of what’s happening in each step:
Step 1: Layer the vegetables first.
Place the potatoes, celery, and carrots in the bottom of the slow cooker. This keeps them closest to the heat so they cook evenly and soften by the time the pork is done.
Step 2: Add the pork chops.
Lay the chops right on top of the veggies. Boneless pork chops work great here, but bone-in pork chops can also be used with little adjustment.
Step 3: Season generously.
Sprinkle the onion soup mix over the pork. As everything cooks, this seasoning blends with the moisture from the vegetables and soup to create a savory gravy.
Step 4: Add mushrooms and onions.
Pile the sliced mushrooms and onions on top. If using the lemon, tuck the halves in now.
Step 5: Finish with the mushroom soup.
Spread the condensed cream of mushroom soup over everything. It will look thick at first, but it thins as the vegetables release moisture, turning into a rich gravy.
Step 6: Cook until tender.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The pork should be tender and the vegetables fork-soft. Give the mixture a gentle stir before serving.
** Gravy Tip: If you prefer a thicker gravy, remove the lid during the last 20-30 minutes of cooking or stir in a small cornstarch slurry at the end.
OMG!! I made this today. Put it in slow cooker, went to work and came home to the MOST DELICIOUS pork chops, vegetables and mushroom gravy. We will make this again and again!!! My son loved it also. Thank you so much.
– Amy
Serving Suggestions
Round out your dinner with one or two simple sides:
Cozy Bread and Starches
- Jiffy Cornbread with Creamed Corn
Aunt Bee’s 3-Ingredient Biscuits
Fluffy White Rice
No-Knead Dutch Oven Bread
Fresh Sides and Classics
- Cranberry Sauce
Old-Fashioned Applesauce
Roasted Broccoli
Southern-Style Green Beans
Green Salad with Red Wine Vinegar Dressing
Preparation and Storage Tips
Leftovers: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: Freeze in an airtight container for up to 2 months. Note that potatoes and carrots may become softer once thawed.
Reheating: Place the pork chops, vegetables, and gravy in a dish and cover with foil. Warm in a 350°F oven for 10-15 minutes, or just until heated through. You can also reheat individual servings in the microwave for about 1 minute.
Frequently Asked Questions
Can I use bone-in pork chops?
How do I prevent dry pork chops in the slow cooker?
Can I thicken the gravy?
Can I skip the lemon?
Can I add other vegetables?
Delicious flavor, tender chops, and veggies were perfect too! It’s a crockpot keeper!
– Suz
Easy Slow Cooker Pork Chops
Ingredients
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- 1 lb. bag of baby carrots
- 2 medium celery ribs, halved lengthwise and cut into 3-inch pieces
- 8 small red potatoes, quartered
- 4 boneless pork chops, about ¾-inch thick (approximately 1.5 lbs. total)
- 1 (1 ounce) envelope dry onion soup and dip mix (I use Lipton brand)
- 1 lb. fresh baby portobello mushrooms, sliced
- 1 cup frozen peeled pearl onions or 1 small onion, sliced
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- Optional: 1 lemon, halved (some readers prefer the recipe without the lemon, so only add it if you like a fairly prominent lemon flavor in your dish)
- Optional garnish: chopped fresh herbs, such as parsley or thyme
Instructions
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Place the carrots, celery, and potatoes in the bottom of a large slow cooker.
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Arrange the pork chops on top.
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Sprinkle the dry onion soup mix seasoning over the pork chops.
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Add the lemon (optional), mushrooms, and onions on top of the pork.
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Cover with the cream of mushroom soup (not diluted).
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Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Gently stir together the pork, vegetables, and gravy. Garnish with chopped fresh herbs if desired.
Notes
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- Cooking time affects texture. Pork chops reach a safe internal temperature around 145°F within a couple of hours, which gives them a firmer bite. Cooking longer leads to very tender, almost pull-apart meat. Adjust based on how you like your pork.
- Vegetables cook best when placed at the bottom. Keeping the potatoes, carrots, and celery closest to the heat ensures they turn out tender by the time the pork is done.
- Vegetable size matters. Smaller pieces will soften more quickly. If you prefer very tender vegetables, chop them on the smaller side.
- Every slow cooker cooks differently. Some models run hotter than others. Start checking for doneness about 30 minutes before the suggested time and adjust as needed.
- To thicken the gravy: Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 15–20 minutes or remove the lid near the end to help the liquid reduce.
- Make it creamier if you like. For an even richer gravy, stir in a splash of heavy cream or a pat of butter at the end.
- Bone-in pork chops work, too. They cook similarly to boneless chops and stay juicy. You may need a little extra time depending on thickness.
- Optional lemon adds brightness. The lemon creates a subtle tang, but the flavor becomes more pronounced with long cook times. Add it only if you enjoy that brightness.
- Flavor variations. Swap the cream of mushroom soup for cream of chicken or cream of celery, or add garlic powder, thyme, or black pepper for extra seasoning.
- Recipe shared by blog reader Barb, who adapted it from Taste of Home.
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