Crock Pot smothered pork chops are a family favorite and this recipe is especially easy because it uses the crock pot. Serve over egg noodles or mashed potatoes!
Up until about 3 months ago, I didn’t know what smothered pork chops were. How lame is that?
I assumed they were full of mushrooms (and sometimes they totally are!), so I avoided them like the plague.
You guys didn’t know I was a mushroom hater, did you?
I really want to like them. Honestly, I’m fairly certain that they even taste good – it’s just…I wouldn’t know. It’s a mind thing for me. Not a flavor thing.
Like, they’re fungus? And that’s a big ol’ no as far as I’m concerned.
Before you ask, yes, that also means blue cheese is out. Like, super out. No no no. Just no.
But, here’s the good news: I’m the boss of my life and that means I can make easy crock pot pork chops smothered in goodness without mushrooms. Being an adult is awesome.
This smothered pork chops recipe is legit simple. The gravy makes itself right in the slow cooker with the pork chops so you basically just dump everything in there and then go live your life. I love recipes like that.
How to make crock pot pork chops:
Are you ready for this simple 5 ingredient recipe?
All you’ll need is some bone-in pork chops, some onion soup mix, a couple cans of cream of chicken soup, chicken broth, and a little garlic. If you want mushrooms, feel free to add some in OR use cream of mushroom soup.
Mix together the cream of chicken soup with the onion soup mix, broth, and garlic.
Spread that mixture into the bottom of a slow cooker.
Pop your pork chops right on top and flip them around to coat them in the sauce.
Cover and cook on high for about 3 hours or low for about 6 hours.
When the pork chops are cooked through, remove them from the slow cooker and then whisk together the gravy to bring it all together.
Spoon the gravy over the pork chops and dig in!
What to serve with crockpot pork chops:
These are amazing with my buttered egg noodles (my kids beg for those noodles!) or some mashed potatoes (I normally cheat and use Bob Evan’s refrigerated mashed potatoes, because they’re sooooo good).
My green beans and bacon recipe is always a hit.
These roasted vegetables go with everything.
For dessert, I suggest my brownies or blackberry cobbler.
Looking for smothered pork chops that are baked instead of slow cooked? Try these french onion smothered pork chops!
Special Tools Needed for Crock Pot Smothered Pork Chops:
The only thing you’ll really need for these slow cooker pork chops is your slow cooker!
I have a bunch of them, but my favorite is the Ninja Slow Cooker. It has excellent reviews on Amazon, cooks evenly, and is really versatile as it has additional functions. Buy one here (affiliate link).
If you enjoy this recipe, be sure to follow me on Pinterest as well! I’m always pinning new family-friendly, quick, and easy meals like this!
I hope you enjoy these easy crockpot pork chops! If you give them a try, leave me a comment below and don’t forget to use the star rating system in the comments as well! 🙂
Slow Cooker Smothered Pork Chops
Ingredients
- 21 ounces canned cream of chicken soup
- 1/2 cup chicken broth
- 1 packet onion soup mix
- 1 clove minced garlic
- 4 bone-in pork chops about 2 pounds
Instructions
- Add the cream of chicken soup, chicken broth, onion soup mix, and garlic to a slow cooker and stir well to combine.
- Place the pork chops in the slow cooker and toss to coat in the gravy.
- Cover and cook on high for 3 hours or low for 6 hours.
- Remove pork chops from the slow cooker and whisk the gravy well.
- Spoon gravy over pork chops before serving.
Shelly Paige says
I have thick boneless chops (2). Do you think this recipe will work with my chops? Thank you for emailing me the recipe.
Karly says
Yes, should be fine!
Shelly Paige says
Thank you for the quick reply ?.
marion hatcher says
so much flavor , i boiled some leseur peas w/ some butter , til most of the liquid was gone , added them and my cooked noodles to crock pot after my chops were done , made sour cream cornbread, omg , FANTASTIC , will surely make again, my husband loved it too , thanks for sharing recipe
Karly says
So glad you enjoyed the recipe, Marion! I’m sure it was great with your cornbread!
Peter H Mathis says
21 Oz of soup? Sure it’s not 12?
Karly says
Yep, I’m sure! It’s two cans that are 10.5 ounces each.
Beth says
If condensed do you add milk or water?
Shirley Hurt says
rWhere can i find those egg noodles? Thank you
Karly says
Any grocery store should carry egg noodles in the pasta section.
Carmen Holt says
Try the international aisle of your grocery store…German noodles are the best!
Pork chops made this way is the best!
Cayla D Madison says
Is there anyway to cook these on low?
Karly says
Yep, low for 6 hours. 🙂
Linda OConnr says
Can you brown the pork chops before putting in the crockpot?
Karly says
Sure!
Nicole says
What are we looking for when the pork chops are done? Tender? Fall apart?
Karly says
I like them very tender, but not quite falling apart. You can cook until they fall apart, if you prefer.
Maggie A Martin says
Made these with the noodles AND mushrooms and they were deeeelicious! I ate your share of shrooms Karly so you didn’t have too. Ur welcome
Ginny C says
My hubbie hates mushrooms also so I never use them in recipies! LOL!!!
Elizabeth says
I don’t own a slow cooker. Could I make this recipe in a dish covered with foil and cooked in the oven? What temp and time would you think?
Karly says
I haven’t tried this one in the oven, so I’m not sure how well it’d work. I’d probably cook around 275, covered, for 3 hours or so. It may need more or less time, though.
Angela says
Can u do this on the stovetop
Patricia Lipsey says
Yes you can. I do it often and even use different meats.
Elizabeth says
Maybe cook it at 350 for an hour? Sound about right?
Carla and Robert Skidmore says
My husband cannot tolerate any gluten. He has had Celiac Disease for the past ten years. I have tried, on numerous occasions to ask Campbell Soup Co. to change their recipe using cornstarch or some gluten-free thickener, to no avail. Karly, I am sure that many of your followers have this issue. Perhaps you can convince Campbell Soup Co. to become gluten-free. Campbell Soup is certainly the best soup when it comes to cooking. Progresso is great tasting, but a not a great soup for cooking. Thank you, in advance, for any help on behalf of your gluten-free followers.
Andrea says
You would be better off learning how to make your own cream soups instead of trying to convince a huge company to change their entire recipe to cater to 1% of the American population (yes, only 1% of the population has celiac). Thankfully it only takes a few minutes to make gluten-free cream soups from scratch! If you aren’t sure how, I suggest Googling recipes or looking for gluten-free options from other brands.
Carla Skidmore says
Andrea granted the percentage is not “huge,” but is higher than 1%, actually, it is 7%. I would think that you might have some compassion for that 7%, instead of a snarky comment regarding “learning to make my own soup.” Progresso does make many G. F. soups and I do use them for lunch and for cooking. Cooking gluten-free is easy when it comes to making my own soups, which I do, also, gravies I use cornstarch which a fabulous thickener, and when mixed with water, is less likely to lump than flour. All veggies and meats are G.F. I do make my own soups, my comment was to complement Campbell’s for their fabulous soups that are great for lunch or for cooking. They are superior to Progresso for cooking, I just wish that they made then with G. F. as other companies have done. As we age, some people become gluten intolerant when the villi in the small intestine (where food is absorbed into our systems) become damaged and thus cannot process the protein in wheat, barley, spelt, or some oats.
RACHEL ARGUELLO says
Carla I am surprised that Campbells has not yet come out with GF versions, I think you are right that they are missing a huge market here. Also, perhaps 7% is the percentage of people with gluten intolerance or celiac, but I know many people who avoid gluten whenever possible even though they do not have the intolerance so the percentage of people that would buy it is much higher than 7.
This recipe looks amazing I will try it this week.
LISA ALFORD says
Gravy was runny. I followed to the T. Or so I thought. What happened? Haven’t even eaten yet. Geez Louise.
Karly says
Hi Lisa! Sorry you weren’t happy with how this one turned out. The sauce is supposed to be a bit thin – did you watch the video attached to the post? Itp t shows the thickness of the gravy a bit better. If you wanted it thicker, you could leave out the chicken broth next time or try thickening it up on the stove with some cornstarch.
Darlene says
If you turn the crockpot lid a little so the steam can escape for last 30 minutes or so of cooking, most gravies will thicken up nicely.
Pat says
Seems like water was added to soup! Should be just chicken broth correct me!
James Peterson says
I used a 26oz can of soup I found at Meijer. Gravy came out perfect, thicker than the first time I tried it.
Carla Skidmore says
Hi Lisa,
If you prefer thicker soups or gravies, as my husband and I do. Try mixing some cornstarch with water. bring the soup or gravy to a boil, as it boils, slowly add the cornstarch/water mixture, until it thickens. Taste the soup or gravy, if it tastes “starchy,” keep it at a low boil until the starchy taste is gone. I have used beef broth thickened with cornstarch/water, and chicken broth thickened with the cornstarch/water mix for the gravy to go with either beef or chicken. You can make the soup or gravy as thick as you prefer. I use this mixture in a stew, pot roast anytime that I want a sauce, gravy or any liquid that I wish to thicken.
You can use flour to thicken, too, but it will take longer to no longer taste starchy, and it lumps more readily, even mixed with water than the cornstarch.
Good luck,
Carla
romi spease says
4 chops isn’t enough. What if I want to double it
Shanelle says
If I double the amount of chops, should I use double the amount of gravy ingredients? Do you think it will cook evenly? Thank you in advance 🙂
Karly says
Yes, I would double everything. As long as your slow cooker is large enough, it should cook fine.
Margie says
Hi Shanelle, I made this just last night doubling the chops and everything else, in a large, oblong crock pot. My family absolutely LOVED it. It cooked in about 2-1/2 hours. I used boneless chops as they were 10 for 10 at Fareway. I served them over Karly’s Amish Noodles which I also doubled. My grandkids said “Grama, this is a keeper.”
Karly says
So glad you enjoyed this one and that it worked well when doubled! 🙂
Cindy Griffin says
Can you use frozenot pork chop
Karly says
I haven’t tried it, but I’d be a bit concerned that the gravy will burn if it adds much cook time.
Annette Modisette says
Yes you can use frozen pork chops!
Carolyn Kaczmarcyk says
I came upon your recipe today for crock pot smothered pork chops so I did indeed make them. They were absolutely delicious! The chops were so tender & the gravy was so flavorful.cannot exclude how incredibly easy to put together. I added some sliced mushrooms & onions along with the original recipe . Thanks for sharing!
Karly says
So glad you enjoyed the recipe!
Nichole E Dean says
Do you think you could add some cut up golden yukons to the crockpot?
Karly says
Hmm, probbaly! I haven’t tried it but I bet it’d work great!
eric soprano says
we used a little flour to thichen the gravy up perfect!!!
Evelynne says
Loved the recipe. Simple but tasty. Instead of 2 cans of cream of chicken though, I only put 1 and it was perfect. We ended up serving it over rice for my husband and spaghetti for me and it tasted great!
Caroline Rawa says
Made this with 5 thick, boneless pork chops. It was really delicious. I took the chops out to a platter and covered with foil to keep them warm, then I turned the crock pot to “high” for about 10 minutes to help thicken the gravy. Will definitely be making this again. Thanks for the recipe!
Charlene Minjarez says
love! BUT the sodium content is a bit much!
Karly says
You can use reduced sodium cream of chicken or try making your own to help reduce it a bit.
Brendan says
Could I add veg to slow cooker if so what would you recommend carrots onion potato ?
Karly says
I haven’t tried adding anything else in with this. It should work fine, though it will likely change the flavor of the gravy and make it more runny due to the liquid the vegetables release as they cook.
Carla says
I add onions to everything, well, almost anything, especially stew, pot roast, and soups. Carrots are great, too, but do take longer to cook if you like then soft. Potatoes, too, take time, but you can test both with a fork and cook until it is to your liking.
If you do not have to limit your sodium intake. I am one of those odd folks who need to increase my sodium intake. A boxed onion soup mix makes a good flavoring to stew or pot roast, especially if you dislike cutting up onions and can tolerate the high sodium content.
Onion soup mix makes a great flavoring for meatloaf, although I do not use a crockpot for meatloaf, I bake that in my oven.
Fritz Bayerlein says
Yet another food blog with waaay too many photos. Also, I see Sodium 2048mg. That is a nearly lethal dose of sodium for *anyone*, let alone those on a sodium-restricted diet. Sorry, no sale.
Karly says
Thanks for the feedback.
Elizabeth says
Fritz: That’s what tends to happen when recipes have canned soup, onion soup “mix” and chicken broth….all 3 very high in sodium.
Denise says
If u don’t care for a recipe or a website then don’t use it. No need to spread your negativity.
Carla Skidmore says
Denise was not “spreading negativity,” she was stating a fact. Some chicken and beef broths are high in sodium which makes them ill-suited for someone on a low sodium diet. Fortunately, most supermarkets do carry low-sodium broths and soups.
Carla Skidmore says
Fritz, some folks tend to spill too much sodium, and need to increase their sodium intake. Your doctor will be the one to advise you on that issue.
I love the photos of the various recipes, it gives me an idea of how the dish will or should look.
Kay Burros says
Best chops , my family raved about…..and my friends want the recipe…………..
Karly says
So glad you enjoyed!
Audrey says
Could I substitute chicken thighs – how long to cook if I do.
Karly says
I’m sure you could. I would guess the cook time would be about the same.
Shannon says
I’ve made it numerous times with boneless chicken breast. Same cook time turned out great!
Anthony Allen says
Made this for dinner tonight, and my wife loved it! Can’t wait for your next recipe.
Karly says
So glad it was a hit!
Christina Fowler Clement says
Can I had rice to this while cooking?
Karly says
You would probably need to add additional liquid and time it so that the rice and pork were done at the same time. I haven’t experimented with this myself.
Vickie says
LOL I can totally agree with you on mushrooms and blue cheese. You are not alone! Oysters are in their too!! Something that slimy doesn’t need to be in my mouth!
Karly says
Yessss! No oysters, ever.
Carla Skidmore says
Vickie, LOL, I completely agree on the blue cheese (to me it smells like old socks), and the oysters, no slimy things for me, either. I do, however, love mushrooms, usually the big white mushrooms or a grilled portabella mushroom in a sandwich. I eat them when I am in a restaurant, I do not serve the portabella mushrooms at home as my husband tolerates the white mushrooms, but would balk at the large portabella mushrooms.
Penny Kaine says
I am trying this for tonight’s dinner. Looks and smells really yummy already and just started it lol. Hope it will come out well. My man loves anything pork!! Thank you for this recipe. I think when I make again I may try cream of mushroom soup in place of the cream of chicken soup and add 1/2 cup of beef broth with the onion soup mix and maybe add some mushrooms too. Don’t mean to tweak your recipe but a do that sometimes to switch things up. Thank you for this recipe, was a life saver today.
Melissa Hyde says
Penny, I have made pork chops with cream of mushroom and golden mushroom (no onion soup mix though) both are wonderful. I get more raves with the golden mushroom.
Karly- is it the texture of the mushrooms? You might try golden mushroom soup, the flavor is great and the mushroom pieces are big so you can pick them out, or strain with a slotted spoon. They are slices, not pieces like in the white soup. And it tastes nothing like mushrooms.
Karly says
This is so lame of me, but it’s the IDEA of mushrooms. They’re fungus. Ew. (Sometimes I’m such a child.) 😉 Thanks for the tip though!
Carla Skidmore says
LOL, Karly, I am with you on oysters and bleu cheese. I have tried each one and I just do not like them, either, I felt that way about mushrooms, until I tried them, and found that I really liked them. “Try ’em, you might like ’em.” : – ) : – )
Karly says
I’ve tried them and they do taste okay. It’s more of a mind thing for me – they’re fungus and it grosses me out! Haha!
Nancy says
How much chicken broth should be used? Thanks
Sarah says
This recipe…. is… AMAZING!!!!! I cannot stop eating it! The noodles topped with the pork chops and gravy is fire! So so good!
Holly says
I made this last night and it was so good. The pork chops were a little dry but all and all it was delish!!! Super easy, super cheap and the family loved it. Will be making it again. Thanks 🙂
Janice says
I made this recipe for dinner tonight, and everyone loved it. One thing I will probably do differently next time is use boneless pork chops because, although it was great that the meat was so tender that it fell off the bone, we had little bone pieces we had to watch out for in the gravy. I’ll probably also use the low sodium version of the cream of chicken soup since my husband has to reduce the sodium in his diet. Thank you for sharing your recipe!
Amy Chesney says
I love the sound of this recipe but my head is already screaming about the migraine from all the MSG. I used to make something similar for my daughter but she has migraines now too.
Do you have any suggestions for substitutes for the cream soup and the onion soup mix?
Thanks
Karly says
You can use my recipe for cream of chicken soup. I don’t have a recipe for onion soup mix, but there are plenty out there that you could sub in. 🙂
Annette Modisette says
Other ideas:
Substitute brown gravy mix for the onion soup mix
Substitute cream of celery soup for the cream of chicken soup (less salty taste)
Add one package of ranch seasoning dry mix.
Also no need to double above suggestions to double the amount of pork chops! Cream of celery condensed soup is amazing with any kind of smothered pork!
Denee says
My pork chops are in the crockpot now! I browned boneless chops first, used one can cream of chicken with one can of milk in addition to the onion soup mix and fresh garlic. Using milk instead of chicken broth reduces sodium. Smells soon good!
Alicia says
Recipe is amazing! Flavor is amazing! But don’t use bone in pork chops.
Boneless will be just as good.
Jennifer says
Another great recipe! Second one I have tried. It keeps really well. I know it says only 3 hours but I put my stuff in when I go to bed so it is ready in the morning and there is was all beautiful in the morning. Thanks!
Karly says
So glad it was a hit! 🙂
Peggy says
I thought about smothered pork chops too late, and then found your recipe and thought this should be easy enough. But then like I always do, I started with the recipe, and then, started adding stuff (usually based on what I have in the refrigerator). First, I used a large can of cream of chicken soup, so I decided to use up the extra soup in the crock pot with cut potatoes. So, I threw a bunch of them in (didn’t have egg noodles; I used them the other night). I tasted the sauce and it was a little salty, so I decided it needed a “kick” and added some Sriracha Hot Chili Sauce. Then it was too hot to notice the salt! Then I read some of the reviews about mushrooms (all I had was cream of mushroom soup and I didn’t need that with cream of chicken soup, but mushrooms would have been good). But then someone mentioned celery. Well, I had two whole heads of celery and don’t eat it raw (or cooked), so I cut up a bunch of celery and threw it in. It’s cooking now. I’ll let you know if I screwed up your recipe (but I got rid of a lot of extra celery :}) P. S., I may need to add water or chicken broth…the crock pot is pretty full.
Shaniece says
Hi I just bought the ingredients and will be making today….I wanted to know can I a add pork gravy pack to make my gravy thicker or will that be to much?
Karly says
I haven’t tried it, so I really can’t say how it’d turn out. Maybe add more broth if you do so.
marion hatcher says
so much flavor , i boiled some leseur peas w/ some butter , til most of the liquid was gone , added them and my cooked noodles to crock pot after my chops were done , made sour cream cornbread, omg , FANTASTIC , will surely make again, my husband loved it too , thanks for sharing recipe
Em says
Can I use thin cut bone in chops? That’s what was on sale today. If so, what would he difference in the cooking time be you think
Karly says
Hi Em! I think that would work fine, but they’ll probably take less time. I’m not sure how long, I’d just keep an eye on them and when they’re nice and tender, they should be good to go. 🙂
Sandra L. Bilsky says
I made these with homemade noodles! Oh So Good!
John D says
I followed the directions to cook on high for 3 hours, and the pork chops were tough—might have worked better with the “lower and slower” instructions but I didn’t have time for that today.
Karly says
Hi John! If your pork chops were tough, they weren’t cooked long enough. All slow cookers cook differently – some run hotter than others, so you have to adjust the cook times a bit to fit your own. It would also vary a bit depending on how thick your chops were. Either way, if meat is coming out of the slow cooker tough, it just needs more time in there.