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Creamy Ranch Slow-Cooker Pork Chops

Creamy ranch slow-cooker pork chops are set-and-forget crockpot pork chops with fall-apart tender meat and a velvety ranch sauce. Slow-cooked until the chops slide off the bone, then finished by stirring in melted cream cheese for a creamy gravy texture.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 6 bone-in pork chops
  • 1 salt and pepper to taste
ranch sauce base
  • 1 oz ranch seasoning mix 1 packet
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
creamy finish
  • 8 oz cream cheese cubed
  • 2 tbsp butter
serving
  • 1 mashed potatoes
  • 1 fresh chives

Equipment

  • 1 slow cooker

Method
 

Season and 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, then pour the mixture over the pork chops.
  3. Set the cream cheese cubes and butter on top of the pork chops so they can melt into the sauce.
Slow-cook until tender
  1. Cook on Low for 6–7 hours, or High for 3–4 hours, until the pork is tender and the sauce turns creamy.
  2. Stir the sauce well to combine the melted cream cheese and create a smooth, velvety consistency.
Serve
  1. Serve the pork chops over mashed potatoes, spooning the creamy ranch sauce generously over the top.
  2. Garnish with fresh chives for a fresh finish.

Notes

For the richest gravy texture, ensure the cream cheese is fully melted before serving by stirring thoroughly at the end of cook time. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently until warmed through. Freezing is not recommended for the best sauce texture. For a lighter option, use reduced-fat cream cheese and reduced-fat cream of chicken soup while keeping the same cook times.