This Crockpot Pork Chops recipe is one of our all time favorites.

Slow cooker pork chops are melt-in-your-mouth tender and smothered in a creamy mushroom and onion gravy. The prep is extra fast for this easy recipe! 

Hearty, heartwarming, and so easy to make, the slow cooker does all of the work! It’s an easy dish that everyone will agree on!

cooked Crock Pot Pork Chops in the crockpot

Here’s Why These Are the Best

This is a childhood comfort food turned into an effortless make-ahead dish. Oh, so many reasons we think these are the best crock pot pork chops.

  • Just a handful of ingredients (most of which you likely have on hand) make this recipe so easy.
  • This turns inexpensive chops into a melt-in-your-mouth meal with fork-tender perfection and a rich gravy.
  • If you’ve got pork chops, you likely have the remaining ingredients on hand.
  • Very little prep and simple steps make this a recipe for every day and any day.
  • Great over rice, mashed potatoes, or any kind of noodles (my favorite is to serve over elbow noodles).

Ingredients for Crock Pot Pork Chops


Pork Chops – When cooking crockpot pork chops you want to choose thicker bone in chops. Look for chops that are well marbled with a bit of fat throughout. Leaner cuts will not be as tender. The best pork chops for the crock pot include blade chop, shoulder chop, sirloin chop, or tenderloin chops.

Sauce Ingredients – This recipe makes an easy mushroom gravy sauce.

  • Condensed Soup – We use condensed soup in this recipe because it holds up well in a crock pot. Fresh dairy can curdle or separate if cooked too long in a slow cooker.
  • Broth – Regular or low sodium beef broth or stock is the base of the brown gravy. Chicken broth can be substituted but the flavor isn’t quite as rich.
  • Onions & Mushrooms – Sliced onions and mushrooms add flavor. Use white or brown (cremini) mushrooms, I find brown mushrooms have more flavor. Even canned mushrooms work in a pinch.

Variations include swapping out the seasonings and adding a packet of ranch seasoning.

Important Ingredient Info

For the best tender results, choose blade chop, shoulder chop, sirloin chop, or tenderloin chops.

Steps for making crock pot pork chops

How to Make Crock Pot Pork Chops

It will taste like you’ve been hovering over the stove all day long, but this is really the easiest pork chop recipe.

  1. Sprinkle seasoning over the chops and brown in a skillet. Remove from pan and deglaze the pan with broth and soup, per the recipe below.
  2. Place mushrooms and onions in the bottom of a slow cooker & place pork chops on top.
  3. Pour the sauce mixture over and cover. Cook until tender.

Serve over mashed potatoes or egg noodles.

pouring gravy over Crock Pot Pork Chops

Tips for Tender Slow Cooker Pork Chops

  • The most tender results come from a bone-in thicker (approx. 3/4″) chop with nice marbling throughout.
  • For best results, choose thick cut pork chops that have fat and great marbling! Look for a blade chop, shoulder chop, or sirloin chop. Personal favorite is a shoulder chop. Boneless pork chops work too, just ensure they have nice marbling.
  • Meat that is very lean doesn’t work well in this recipe as it won’t give the same tender results.
  • Cook the chops low and slow allowing the fats to melt into the meat creating a tender juicy result!
  • If the chops aren’t tender (and you’ve used one of the recommended types) they likely need more time.

Got Leftovers?

Keep leftover Crockpot pork chops in a covered container in the refrigerator for up to 3 days. Reheat portions over the stovetop and add a little milk or cream to thin out the sauce.

Leftovers make great freezer meals.

plated Crock Pot Pork Chops

More Pork Chop Perfection

Did you make these Crock Pot Pork Chops? Be sure to leave a rating and a comment below! 

cooked Crock Pot Pork Chops in the crockpot
4.98 from 1275 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crock Pot Pork Chops (with gravy)

These easy Crock Pot Pork Chops are one of our all-time favorites! Tender pork chops cooked to perfection, smothered in mushrooms and onions creating a flavorful gravy.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 4 servings


  • 4 pork chops thick with bone-in is best, about 3 lbs
  • salt & pepper to taste
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 10.5 oz condensed cream of mushroom soup
  • 10.5 oz condensed cream of chicken soup
  • ¾ cup beef broth I prefer low sodium
  • 2 cups mushrooms sliced
  • 1 small onion sliced


  • Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side).
  • Remove pork, add soup and broth to the pan and whisk to release any brown bits in the bottom.
  • Place mushrooms and onions in the bottom of the slow cooker. Top with pork and pour the soup mixture over the top.
  • Cook on low for 7-8 hours or until pork is tender. Thicken sauce with a slurry (see notes) if desired. Serve over rice, potatoes or noodles.



*The best pork chops for this recipe include blade chop, shoulder chop, sirloin chop, or tenderloin chops. Leaner cuts do work but the results are not as tender.
Use the canned soups directly from the can, do not add milk or water. Any type of "cream of" soup will work, the combination in the recipe is our favorite.
If your pork chops are not tender they likely need more time.
To make a cornstarch slurry combine 1 tablespoon each cornstarch and water. Whisk into the sauce in the slow cooker and let it thicken for about 5 minutes.
4.98 from 1275 votes

Nutrition Information

Calories: 377 | Carbohydrates: 14g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1201mg | Potassium: 923mg | Fiber: 1g | Sugar: 3g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Pork, Slow Cooker
Cuisine American

Perfect Sides

Crock Pot Pork Chops in the pot and plated with writing
Crock Pot Pork Chops in the pot with a title
crock pot full of Crock Pot Pork Chops with writing
plated Crock Pot Pork Chops with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Made this last night and ate it today. It was Fabulous! My husband and I loved it. It was full of flavor and so easy to make. I added a little more onion and garlic and seasonings because we like lots of flavor. This is definitely a keeper! Thank you for sharing it with us.5 stars

  2. absolutely delicious i added just a hint of crushed red pepper otherwise left it alone and served over egg noodles and this has to be the best pork chop recipe ive had5 stars

  3. This was such a simple recipe for the pay off! So flavourful and my pork chops were falling off the bone after just 6 six hours in the slow cooker (on low). No knife needed, it was so so tender!

    I served the pork chops with mashed potatoes and veggies – will definitely be making this recipe over and over again!!

  4. This looks wonderful!
    Would it fit in a 3 quart crockpot?
    Can you direct me to somewhere that will help me judge which recipes will work in my 3 qt. crockpot and/or how to adjust recipes?
    Thanks so much!5 stars

    1. Most slow cooker recipes are designed for a 6 QT Crock Pot unless otherwise stated. If using a 3 QT crock pot you will generally want to half the recipes. Your Crock Pot should be between 1/2 and 3/4 full as a slow cooker performs best at a maximum of 3/4 full. I hope this helps!

  5. I served it with mashed potatoes. The only thing I would do differently would be to double the mushrooms, but that’s just me. The meal was delicious and cooked just as the recipe said.5 stars

  6. I absolutely love this recipe. I have made it several times and I never modify it but today I’m going to use boneless skinless chicken breast and I’m sure it will be just as good.
    Thank you for the great recipes you share.5 stars

  7. Delicious. Followed recipe exactly as is because I have no imagination or inclination to modify recipes. Used thick cut boneless pork chops because those were all I had. Served with a caesar salad on the side. Husband approved. Will keep on crockpot rotation.5 stars

  8. Made this tonight!!! It was the best pork chops I’ve ever made. They fell apart and didn’t stay together but they were still so good! I used shoulder chops w/bone (5)!!5 stars

  9. It is not in my genetic makeup to follow a recipe as written and i didnt have every thing it called for and didnt want to drive 38 miles to get them. As a hunter, i have a large supply of game and had already taken out a deer roast and hog backstrap. I first tenderized the meat with a jaccard tenderizer then I marinated it in a teriyaki sauce. I used chicken broth cause i had no beef broth and i added san marcos chilporle peppers. I used canned mushrooms. It was really good over egg noodles. My wife, who seldom likes game, ate 2 helpings. Point is that this terrific recipe is adaptable if u want or need it to be and is really good!

  10. My gravy was not that brown or that thick . I added all the ingredients u have listed. What went wrong ?4 stars

    1. To thicken the gravy further, you can use a cornstarch slurry. Combine 1 tablespoon each cornstarch and water. Whisk into the sauce in the slow cooker and let it thicken for about 5 minutes.

      1. My gravy wasn’t as thick as I’d like either and i doubled the cornstarch slurry. I ended up pouring it all in a gravy bowl and microwaving for a 1 minute

  11. I love this recipe it makes it easier on me I don’t have to stand in the kitchen all day cooking I just Brown up pork chop and then put everything in this crock pot love this recipe makes the best gravy for mashed potatoes or rice.5 stars

  12. Hey Holly Skins….
    Thanks for this awesome recipe. I used thick cut bone in chops with as much blubber I could find. After a hot sear with fine Spanish smoked paprika & garlic powder, I put a healthy slug of green onions & baby bellas in the cooker with the soups .
    Eight hours on low was perfect with roasted rosemary Yukon gold spuds & broccoli. A fine red Zin complimented the fare! My resident culinary critic loved it….you should see her boil water…5 stars