Some days, I plan dinner around the feeling I want when we sit down together, and this crock pot pork chops with potatoes always brings that warm, gathered-around-the-table comfort. The smell alone makes the whole house feel inviting, and by the time it’s ready, the pork is melt-in-your-mouth tender and the potatoes are rich with gravy. 

Whether it’s a casual weeknight with the family or a relaxed Sunday lunch with friends, this recipe gives you that “I’ve been cooking all day” flavor with hardly any fuss. When I’m hosting, I enjoy that I can prep this early in the day and then focus on setting a welcoming table or chatting with guests as they arrive. The slow cooker does the work, and I get to enjoy the company.

A plate with a cooked pork chop and chunks of potatoes garnished with herbs, served on a white bowl with a silver fork, placed on a teal plate over a plaid cloth.
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Gina’s Notes For Making Crock Pot Pork Chops with Potatoes

Some recipes just have a way of winning everyone over, and this one is right at the top of my list. Slow-cooked pork chops nestled in potatoes with a creamy, savory gravy, every bite feels like a warm hug. You don’t need any special cooking skills or spend hours in the kitchen; about 15 minutes of prep is all it takes before the slow cooker takes over, freeing you to enjoy your day. Simple ingredients keep this main course affordable, and you can make it even easier by prepping the potatoes the night before and keeping them in water in the fridge. I like to switch things up with new seasoning blends or swap out the cream soup for a different flavor, so it never feels exactly the same twice. If you’d like another crock pot dish to add to your rotation, Carolina Southern Pulled Pork Loin is a cozy, flavorful choice that makes a great a great main dish or lunch for the week.

Quick Recipe Tips Before You Get Started

Important prep tips before starting the recipe:

  • If you’re prepping ahead, cube the potatoes and keep them in a bowl of cold water with a splash of lemon juice to keep them fresh in the fridge and prevent browning overnight.
  • Pat the pork chops dry before seasoning for better browning, and take the time to give them a quick sear in a hot skillet. This step adds rich flavor and helps lock in moisture.

Common Mistakes When Making This Recipe

  • Skipping the sear: While it’s optional, this step deepens the flavor and gives the dish a more “Sunday roast” feel.
  • Overcrowding the crock pot: Keep your pork chops in a single, even layer and resist adding too many potatoes, which can lead to uneven cooking.
  • Forgetting to taste and adjust seasoning at the end: Slow cooking can mellow flavors, so give the sauce a final taste and season with salt and pepper before serving.

Ingredient Tips

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

Top-down view of raw pork chops, whole potatoes, sour cream, canned beef broth, canned cream of mushroom soup, dried thyme, onion powder, and garlic powder arranged on a white surface.
  • Russet potatoes: Scrubbed well and cut into even, quarter-sized pieces so they cook through at the same time. Yukon golds are a great alternative because they hold their shape and have a naturally buttery flavor.
  • Boneless pork chops: Use about five pork chops that are 1 inch thick for the best balance of even cooking and juicy results. If you prefer bone-in chops, add roughly 30 to 45 minutes to the cooking time. Avoid putting frozen pork chops directly into the slow cooker. Thaw them completely first to ensure they cook evenly and absorb the seasoning well. If you’d like another recipe that showcases pork chops in a different way, try my Creamy Slow Cooker Pork Chops with Stuffing and Juicy Boneless Pan Fried Pork Chops.
  • Garlic powder and onion powder: Simple pantry spices that add depth. Fresh minced garlic or onion can be used if you want a bolder flavor.
  • Thyme: Fresh or dried works well. Swap in rosemary for a woodsy note or Italian seasoning for a more herb-forward taste.
  • Olive oil: For searing. You can also use avacado oil or ghee for a buttery flavor.
  • Cream of mushroom soup: Swap with cream of chicken for a lighter taste, or cream of celery for a subtle earthy note.
  • Beef broth: Adds richness; chicken broth works for a lighter taste.
  • Sour cream: Makes the sauce creamy. Greek yogurt can be substituted for a tangier finish.

How To Make Crock Pot Pork Chops with Potatoes

Prep the Base

I like to give my 6-quart slow cooker a quick mist of cooking spray to make cleanup a breeze, then scatter the cubed potatoes across the bottom so they form an even layer for the pork chops to rest on.

Diced potatoes with skin on are placed inside a white slow cooker, ready to be cooked.

Season the Pork & Sear

Pat pork chops dry. I mix the salt, pepper, garlic powder, onion powder, and thyme in a small bowl, then sprinkle it generously over both sides of each chop.

In a large skillet, heat olive oil until it’s shimmering, then sear the chops for 2–3 minutes on each side, just long enough for that deep, golden-brown color to appear. This is where the flavor really starts to build.

Arrange the pork chops in a single layer over the potatoes so they cook evenly and soak up the flavors from below.

Two raw pork chops seasoned with herbs and spices sit on a white cutting board next to a small white bowl filled with additional dry seasoning, all on a white surface.
Five seasoned pork chops cooking in a black cast iron skillet with a blue handle, sitting on a stovetop. The pork chops are seared and arranged in a circular pattern.

Whisk the Mixture & Pour the Sauce

Whisk together the cream of mushroom soup, beef broth, and sour cream until smooth in a medium bowl. You want it well-blended so every bite has that creamy, savory flavor.

I pour the sauce slowly over the pork chops and potatoes, making sure each chop gets its share. That way, the meat stays tender and the potatoes get infused with all that creamy goodness.

A light-colored mixing bowl filled with tan batter or sauce, with a light blue whisk resting inside on a white surface.
Five seasoned pork chops in creamy sauce sit atop sliced potatoes inside a white slow cooker, ready to be cooked.

Cook Low and Slow

The lid goes on, and I let the slow cooker work for about 6 hours on low until the pork is melt-in-your-mouth tender and the potatoes are soft enough to break with a fork.

Four seasoned pork chops and potato chunks simmer in a light brown sauce inside a white slow cooker, placed on a black and white checkered cloth against a white background.

Serve

When it’s ready, spoon that luscious gravy over the pork chops and potatoes. I love serving this with Crock Pot Green Beans or a Creamy Southern Coleslaw for a fresh pop of color and texture.

A plate with a seasoned pork chop in gravy, garnished with herbs, surrounded by chunks of cooked potatoes. The plate sits on a teal charger over a blue and beige plaid cloth.
Can I double the recipe?

Yes, but use a larger slow cooker and make sure the meat is still in a single layer.

Variations, Substitutions, and Recipe Tips

Dietary Modifications: For a lower-sodium dish, select low-sodium broth and creamed soup. Also wait to fine-tune the seasoning right before serving.

Flavor Enhancements: Layer sliced onions under the pork chops or for a touch of sweetness add slices of apples.

Add-In Options: Baby carrots or green beans can be cooked right alongside the potatoes. 

Simple Substitutions: Swap sour cream with Greek yogurt for a tangier, protein-rich sauce, or use sweet potatoes for a naturally sweet, earthy base.

Tips for Recipe Success: Keep the lid closed while the slow cooker is running, as opening it releases heat and can extend cooking time by as much as 30 minutes.

A plate with a pork chop and chunks of potatoes, garnished with herbs, sits on a turquoise charger. A fork rests on the plate, and the background features a striped cloth in shades of teal and beige.

Storage and Reheating Instructions

  • Store leftovers in an airtight container in the fridge for up to 3 days. Always cool the food to room temperature before refrigerating to avoid excess condensation.
  • To freeze, portion into meal-sized containers or freezer bags, removing as much air as possible, and store for up to 2 months. Thaw in the refrigerator overnight before reheating.
  • Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of broth to loosen the sauce if needed.

Biblical Hospitality Tips For Serving Crock Pot Pork Chops with Potatoes

“Biblical hospitality is not about waiting for people to come to you, but going out to bring them in.” — Intentional Hospitality

Some days, a warm, hearty dinner is more than just food. It’s a way of telling someone, “You’re remembered.” A slow-cooked meal like this one makes it easy to invite someone who might otherwise spend the evening alone. The kind of night where the conversation lingers, the plates stay on the table long after the last bite, and no one’s in a rush to leave.

Hostessing Tips

  • Hospitality as Ministry: Before guests arrive, take a moment to pray specifically for their needs, spoken and unspoken, that your table would be a place of peace for them.
  • Fellowship Over Perfection: Skip the extra cleaning spree. Just tidy the main space and leave the rest. Most guests don’t notice, and it keeps the focus where it matters.
  • Prep-Ahead Tip: Make the entire dish earlier in the day and keep it on the “warm” setting so you’re completely free when guests arrive.

Hospitality in Action

Think of one person you know who might quietly eat dinner alone tonight. Invite them over, even if it’s last-minute. A seat at the table is often more nourishing than the food itself.

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A cooked pork chop with gravy sits atop chunky pieces of potatoes and turnips on a white plate, garnished with chopped herbs. The plate is on a teal dish, with a plaid cloth in the background.
5 from 1 rating
by Gina Dickson

Crock Pot Pork Chops with Potatoes and Creamy Gravy

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Crock Pot Pork Chops with Potatoes is a comforting, creamy dish that’s easy to prepare. Made with tender pork chops, fluffy potatoes, and a savory mushroom gravy, it’s perfect for weeknight family dinners or casual hosting. Let your slow cooker do the work and enjoy a warm, hearty meal together.

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Ingredients
 

  • 6 cups russet potatoes , Scrubbed and cut into even quarter sized pieces) You want the bottom of your slow cooker covered with potatoes.
  • 1 1/2 pounds boneless pork chops, about five 1-inch thick pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1 tablespoon olive oil
  • 1 can cream of mushroom soup, 10.5 ounces can
  • 1/2 cup beef broth
  • 1/2 cup sour cream

Instructions
 

Prep the Base

  • Spray a 6-quart slow cooker with cooking spray.
  • Add cubed potatoes to cover the bottom of the slow cooker.
    6 cups russet potatoes

Season the Pork

  • Pat pork chops dry.
    1 1/2 pounds boneless pork chops
  • Combine the salt, pepper, garlic and onion powder and thyme in a small bowl.
    1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme
  • Sprinkle the seasoning blend on both sides of the pork chops.

Sear the Chops

  • Heat olive oil in a skillet over medium-high heat. Once hot, sear pork chops on both sides until golden brown.
    1 tablespoon olive oil

Layer in the Slow Cooker

  • Place the seared pork chops on top of the potatoes.

Whisk the Creamy Mixture

  • In a medium bowl, mix cream of mushroom soup, beef broth, and sour cream until smooth.
    1 can cream of mushroom soup, 1/2 cup beef broth, 1/2 cup sour cream

Pour the Sauce

  • Pour the creamy mixture over the pork chops, onions, and potatoes in the slow cooker.

Cook Low and Slow

  • Cover and cook on low for 6 hours, or until the pork reaches 160°F and the potatoes are fork tender.

Serve

  • Spoon the creamy gravy over the pork chops and potatoes before serving.

Gina’s Notes and Tips

Important Prep Tips Before Starting the Recipe:
  • If you’re prepping ahead, cube the potatoes and keep them in a bowl of cold water with a splash of lemon juice to keep them fresh and prevent browning overnight.
  • Pat the pork chops dry before seasoning for better browning, and take the time to give them a quick sear in a hot skillet. This step adds rich flavor and helps lock in moisture.
Common Mistakes When Making This Recipe:
  • Skipping the sear: While it’s optional, this step deepens the flavor and gives the dish a more “Sunday roast” feel.
  • Overcrowding the crock pot: Keep your pork chops in a single, even layer and resist adding too many vegetables at once, which can lead to uneven cooking.
  • Forgetting to taste and adjust seasoning at the end: Slow cooking can mellow flavors, so give the sauce a final taste before serving.
Tips for Recipe Success: Keep the lid closed while the slow cooker is running, as opening it releases heat and can extend cooking time by as much as 30 minutes.
Author: Gina Dickson
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A plate with a pork chop and chunky potatoes in gravy, garnished with herbs. The plate is on a teal charger, over a plaid cloth. Text above reads: "Quick & Easy Crock Pot Pork Chops and Potatoes.