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These crockpot pork chops and potatoes are one of my favorite easy comfort meals. The pork comes out tender, the potatoes are soft and flavorful, and everything cooks in a creamy sauce that feels like a warm hug. It takes just a few simple ingredients and a quick prep, then the slow cooker does the rest. Perfect for busy nights or laid-back weekends—and the leftovers are just as good the next day.
I’m always looking for a hands-off dinner I can count on, and this one checks all the boxes. It’s a true one-pot meal with hardly any cleanup, and everything cooks together right in the crockpot, just like my go-to smothered pork chops recipe that inspired this version. The pork turns out tender and juicy, the potatoes soak up all that creamy, savory sauce, and it all comes together with simple pantry staples I usually have on hand. It’s the kind of meal that makes the house smell amazing and keeps everyone at the table happy and full.
Tips for Beginners
- Go for thicker, well-marbled pork chops—boneless or bone-in, both work well. Leaner cuts tend to dry out, so choosing chops with a bit of fat helps keep them juicy and tender.
- Make sure the chops are nestled into the sauce and partially submerged. This helps them stay moist and soak up all that delicious flavor while they cook.
- Toss in some green beans, baby carrots, or even peas during the last hour of cooking for a full meal. They’ll cook gently in the sauce and round out the meal with zero extra effort.
Crockpot Pork Chops and Potatoes
Ingredients
- 4 pork chops about 8 ounces each. Boneless or bone-in both work; look for chops about 1 inch thick for best texture
- 2 lbs. golden potatoes cut into chunks
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 2½ tsp salt
- ¼ tsp ground pepper
- 1 tbsp olive oil
- 1 can condensed cream of chicken soup try cream of mushroom or cream of celery as a variation
- ⅓ cup chicken broth
Instructions
- In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Sprinkle half of the seasoning mixture over the pork chops. Sprinkle the other half over the potatoes, and toss to coat well.4 pork chops, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, 2½ tsp salt, ¼ tsp ground pepper, 2 lbs. golden potatoes
- Spray the bottom of the crockpot with cooking spray. Then, add add the potatoes to the crockpot.
- Heat the oil in a skillet over medium heat. Once heated, cook the pork chops for a couple minutes on both sides until the edges are browned.1 tbsp olive oil
- Place the pork chops over the potatoes.
- Whisk together the cream of chicken soup with the chicken broth. Pour the mixture over the pork chops.1 can condensed cream of chicken soup, ⅓ cup chicken broth
- Cover, and cook on high for 3-4 hours or on low for 6-8 hours.
Becky’s Tips
- Stir in a splash of heavy cream or sour cream before serving if you like it extra creamy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken and Potatoes Step by Step
Gather all the ingredients together.
Season the pork chops and potatoes: In a small bowl, mix together 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, 2½ tsp salt, and ¼ tsp ground black pepper. Sprinkle half of the seasoning mix over 4 pork chops (about 8 ounces each). Sprinkle the remaining half over 2 pounds of golden potatoes, cut into chunks, and toss to coat evenly.
Prepare the crockpot: Lightly spray the bottom of your crockpot with cooking spray. Add the seasoned potatoes to the bottom of the crockpot in an even layer.
Sear the pork chops: Heat 1 tbsp olive oil in a skillet over medium heat. Once hot, sear the pork chops for 2–3 minutes per side, just until lightly browned on the edges. Place the browned pork chops on top of the potatoes in the crockpot.
Mix the sauce: In a small bowl, whisk together 1 can of condensed cream of chicken soup with ⅓ cup chicken broth until smooth. Pour the sauce evenly over the pork chops.
Slow cook: Cover and cook on high for 3–4 hours or low for 6–8 hours, until the pork is tender and the potatoes are fork-soft. Serve and enjoy!
How to Store and Reheat
Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, let everything cool completely, then portion into freezer-safe containers and freeze for up to 2 months. When you’re ready to reheat, microwave individual portions or warm them gently on the stovetop with a splash of broth or water to keep the sauce nice and creamy.
Serving Suggestions
I love serving these creamy pork chops and potatoes with a side of crusty bread or soft dinner rolls to soak up every bit of that sauce. My family loves this with honey glazed carrots or some easy roasted veggies. A little sprinkle of fresh parsley or Parmesan on top adds the perfect finishing touch. Whether it’s a cozy weeknight dinner or an easy Sunday supper, this one always hits the spot.
