Slow Cooker CREAMY RANCH PORK CHOPS & Potatoes in the Crockpot
This slow cooker recipe combines succulent pork chops with potatoes in a rich, creamy ranch sauce. The gentle, long cooking process ensures the pork stays tender and juicy whilst the potatoes absorb all the delicious flavours. It's an ideal choice for families looking for an easy, satisfying dinner that requires minimal prep. The ranch seasoning adds a classic, savoury depth that appeals to both children and adults. Simply layer your ingredients and let the slow cooker do the work
Watch: Slow Cooker CREAMY RANCH PORK CHOPS & Potatoes in the Crockpot
Original recipe video — click to play
Ingredients
Main
- 4 chops (approximately 200g each) Pork chops, trimmed of excess fat
Bone-in or boneless, approximately 2–3 cm thick work best
- 700 g Potatoes, peeled and cut into 2 cm cubes
Use waxy potatoes such as Maris Piper or new potatoes
Sauce
- 240 ml Chicken or vegetable stock
Reduced quantity for slow cooker to prevent excess liquid
- 30 g Dried ranch seasoning mix
Approximately 1 sachet (28–30g)
- 240 ml Double cream
Add in final 20–30 minutes of cooking to prevent curdling
Or use cream fraîche for a slight tang
Seasoning
- to taste Salt and freshly ground black pepper
Garnish
- 15 g Fresh parsley or chives, finely chopped(optional)
Add just before serving
Optional, for colour and freshness
Cooking
- 15 ml Olive oil or butter
For browning pork chops before slow cooking
Method
- 1Optional step
Heat the olive oil or butter in a large frying pan over medium-high heat. Season the pork chops with salt and pepper, then brown them for 2–3 minutes on each side until golden. This step adds flavour and is optional but recommended.
~10 minsTip: Browning develops colour and depth of flavour; do not cook through
- 2
Place the cubed potatoes in the bottom of your slow cooker, spreading them evenly.
~5 mins - 3
Arrange the browned pork chops on top of the potatoes.
~2 mins - 4
In a small bowl, whisk together the stock and dried ranch seasoning mix until well combined.
~3 minsTip: Ensure the seasoning dissolves completely to avoid lumps
- 5
Pour the stock mixture over the pork chops and potatoes. Cover the slow cooker with its lid.
~2 mins - 6
Cook on Low for 7 hours or High for 4 hours, until the pork is tender and the potatoes are cooked through.
~4 hrsTip: The pork should be easy to cut with a fork when done
- 7
In the final 20–30 minutes of cooking, stir in the double cream until well combined. Do not allow the mixture to boil.
~5 minsTip: Adding cream near the end prevents it from splitting or curdling
- 8
Taste and adjust seasoning with additional salt and pepper as needed.
~2 mins - 9
Serve hot, garnished with fresh parsley or chives if desired.
~5 minsTip: Spoon the creamy sauce over each portion
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes. Whilst pork chops work beautifully, you can substitute pork shoulder, pork belly, or pork tenderloin. Adjust the thickness and check for doneness earlier if using thinner cuts. Tougher cuts like shoulder will become very tender during the long, slow cooking process
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