When life gets a little hectic, which, let’s be honest, is most days around here, especially back when I had a house full of six hungry kids, I love having a recipe like these 5 ingredient slow cooker pork chops in my back pocket. It’s one of those no-fuss meals that fills the house with the kind of cozy, savory aroma that brings everyone to the kitchen asking, “What’s for dinner?”
They come out incredibly tender, smothered in a rich, savory gravy that’s perfect for spooning over mashed potatoes, rice, or even egg noodles. This is one of those recipes that’s so simple it feels like a secret, and it’s perfect for Sunday dinners, busy weeknights, or even potluck gatherings.
Delicious and so easy. Goes well with a variety of sides.
—RAY A.
Gina’s Notes For Making 5 Ingredient Slow Cooker Pork Chops
You know those recipes that somehow manage to check all the boxes: comforting, easy, budget-friendly, and downright delicious? This is one of them. I love that it only takes five ingredients and somehow turns into this slow-cooked, gravy-drenched comfort meal that tastes like it took all afternoon. But the best part? It only takes about 5 minutes to throw it all together. On days when I’m juggling a million things, I just mix up the sauce, pour it over the pork, and let the slow cooker do the rest. If I know tomorrow’s going to be even busier, I’ll prep the sauce the night before and keep it in the fridge; one less thing to think about. Plus, it’s flexible too! You can throw in mushrooms, switch up the cream soup, or toss in some veggies that need using. If you’re a fan of effortless comfort food, you’ll also want to try these Crock Pot Pork Chops with Potatoes and Creamy Gravy.
Quick Recipe Tips Before You Get Started
Important prep tips before starting the recipe:
- Mix the sauce ingredients ahead and refrigerate up to 24 hours if you’re hosting.
- Use a slow cooker liner to make cleanup a breeze.
Common Mistakes When Making This Recipe
- Overcooking the pork: Use a meat thermometer to check for 145°F doneness.
- Using thin chops: Thin chops can overcook fast and get rubbery. Go for 1-inch thick, boneless or bone-in.
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.
- Cream of chicken soup: Use your favorite brand. You can easily swap it with cream of mushroom or cream of celery if that’s what you have on hand, or if you want to pair the flavor with your side dishes.
- Dry onion soup mix: A packet adds savory depth. I prefer the low-sodium version so I can control the saltiness a bit more, especially if I’m serving this to guests who are watching their salt intake.
- Beef broth: Adds richness to the sauce. Chicken broth works just fine too, though the flavor will be a bit lighter. Either way, try to use low-sodium if possible.
- Worcestershire sauce: Just a tablespoon gives that perfect umami boost. If you’re out, a splash of soy sauce will still get you there in a pinch.
- Boneless pork chops: Look for 1-inch thick chops. Bone-in works too, but just be sure to add 30 to 45 minutes to the cooking time so they’re nice and tender. Trim visible fat from the pork chops before cooking if you’d like a leaner gravy. For more delicious ways to cook pork chops, check out my Crock Pot Pork Chops in Cream of Mushroom Soup and Creamy Slow Cooker Pork Chops with Stuffing.
Technically, you can, but I always suggest thawing them first. It helps them cook more evenly, keeps the texture tender, and ensures everything’s safe to eat.
How To Make 5 Ingredient Slow Cooker Pork Chops
Mix the Sauce
I start by whisking together the cream of chicken soup, dry onion soup mix, beef broth, and Worcestershire in a mixing bowl until smooth. You’ll notice the mixture already smells savory and rich. This is the base of your gravy!
Layer the Pork Chops, Pour, and Cook
Next up, I layer the pork chops in the bottom of the slow cooker. It’s okay if they overlap slightly, just try to keep them mostly flat so they cook evenly.
Now here’s the easiest part. Pour that creamy sauce right over the pork chops, making sure they’re nicely coated. Pop the lid on and cook on low for 5 to 6 hours. The pork should be fork-tender and reach 145°F internally.
When I’m hosting, I love to serve these chops over a big bowl of mashed potatoes with green beans and mushroom or a fresh salad. The gravy brings it all together beautifully.
Yes, especially if you’re hosting. Just grab your biggest slow cooker, 7 quarts works great, and layer the chops evenly so they all get some of that delicious sauce.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use low-sodium broth and soup if needed. Gluten-free condensed soups are available too.
Flavor Enhancements: Want to deepen the flavor? A pinch of garlic powder, cracked black pepper, or a sprinkle of dried thyme or rosemary can go a long way. You can also stir in a little Dijon mustard or a splash of balsamic vinegar for a bit of zing.
Add-In Options: If you want to bulk this meal up or sneak in some veggies, toss in sliced mushrooms, baby carrots, or quartered onions right over the pork before adding the sauce.
Simple Substitutions: Cream of mushroom or celery soup work instead of chicken. Bone-in pork chops can be used with an extra 30 minutes of cook time.
Tips for Recipe Success: Don’t skip the meat thermometer. It ensures the pork stays juicy, not dry. Also, always whisk your sauce until smooth before pouring it over the pork. This keeps it from separating as it cooks.
Storage and Reheating Instructions
- Refrigerate leftovers: Let the pork chops cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freeze for later: Portion into individual meal containers with some gravy, then freeze for up to 3 months. Don’t forget to label and date the containers so you’re not left guessing. Before reheating, let the pork chops thaw overnight in the fridge.
- Reheat low and slow: Warm them gently in the oven at 300°F or on the stovetop with a splash of broth or water to loosen up the gravy.
- Microwave tip: For a quick option, microwave the pork chops covered with a damp paper towel. This keeps everything moist and tender, just like when it first came out of the slow cooker.
Biblical Hospitality Tips For Serving 5 Ingredient Slow Cooker Pork Chops
“Biblical hospitality is not about impressing others. It is about extending the welcome we have already received from Jesus.” —Intentional Hospitality
This slow cooker pork chop dinner isn’t flashy, but it’s faithful, much like the people we often forget to honor. Think of the woman who volunteers in the church nursery every week without being asked, the couple who are always the last to leave, stacking chairs and wiping tables after events, or the dad who faithfully runs the soundboard at church. This kind of meal is made to celebrate them. Hospitality isn’t just for emergencies or big moments. Sometimes, it’s simply showing up with a hot meal and saying, “We see you. We’re grateful for you. Tonight, let us serve you.”
Hostessing Tips for Honoring Steady Servants
- Hospitality as Ministry: Pack this meal up with a handwritten note of gratitude, calling out a specific act of service they’ve done, even something small. Let them see that their consistency is seen and valued.
- Fellowship Over Perfection: Don’t stress about sides. Mashed potatoes, a bag of store-bought salad, or a frozen dinner roll make perfect companions for this gravy-rich meal. The goal isn’t fancy, it’s full-hearted.
- Prep-Ahead Tip: The night before, pre-mixed sauce in a large zip-top bag. In the morning, just empty it into the slow cooker with the pork chops. Zero mess, zero fuss.
Hospitality in Action
Look for someone in your circle who serves regularly and quietly: at church, school, or in your neighborhood. Prepare this meal with them in mind, package it with care, and deliver it as a thank-you. Not because they need help, but because they’ve been helping others, and that deserves honoring.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
5 Ingredient Pork Chops In Crockpot Recipe (Only 5 Min. Prep)
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Ingredients
- 10.5 ounces cream of chicken soup, canned
- 1 ounce dry onion soup mix, envelope
- 5 ounces beef broth, canned
- 1 tablespoon Worcestershire sauce
- 2 pounds boneless pork chops, about 1-inch thick ( 6 pork chops)
Instructions
Make the Sauce
- In a mixing bowl, whisk together cream of chicken soup, dry onion soup mix, beef broth, and Worcestershire sauce until smooth.10.5 ounces cream of chicken soup, 1 ounce dry onion soup mix, 5 ounces beef broth, 1 tablespoon Worcestershire sauce
Fill Slow Cooker
- Place pork chops in the slow cooker. They can overlap slightly.2 pounds boneless pork chops
- Pour the sauce mixture evenly over the pork chops.
Cook
- Place the lid on the slow cooker and cook on low for 5-6 hours. You want your pork to be fork tender and reach an internal temperature of 145°F.
Serve
- Season with salt and pepper if desired. Serve with mashed potatoes, rice, or buttered egg noodles to soak up the sauce.
Gina’s Notes and Tips
- You don’t need to bring the ingredients to room temperature. Just open and go.
- Mix the sauce ingredients ahead and refrigerate up to 24 hours if you’re hosting.
- Use a slow cooker liner to make cleanup a breeze.
- Overcooking the pork: Use a meat thermometer to check for 145°F doneness.
- Using thin chops: Thin chops can overcook fast and get rubbery. Go for 1-inch thick, boneless or bone-in.
Delicious and so easy. Goes well with a variety of sides.
Ray, thanks for the review. I put your comment as a star rating at the top of my post for everyone to see. Your a VIP! thanks :)
You mention mushrooms and potatoes as add-ons. do you need to adjust the amount of liquids if adding potatoes and mushrooms? I’d like to try this but would want to include the potatoes and mushrooms.
Thank You!
You are right Kathleen, a little more liquid would be a good idea if you add potatoes or mushrooms.
Additional Ingredients:
1 cup sliced mushrooms sliced thick
4-5 Yukon Gold potatoes, quartered
Adjusting the Liquid:
Since mushrooms and potatoes will absorb some moisture while cooking, add about 1/2 to 1 cup of extra liquid to the recipe. You can use any of the following, depending on your flavor preference:
More beef broth (1/2 to 1 cup)
Additional cream of chicken or cream of mushroom soup (diluted slightly with water if needed)
Steps:
Follow the instructions as before, whisking together the cream of chicken soup, dry onion soup mix, Worcestershire sauce, and beef broth. Whisk in the extra liquid also. (beef broth or additional soup and a little water)
Add the thick sliced mushrooms and quartered potatoes directly on top of the pork chops in the crockpot. Try to keep you potatoe quarters all the same size so they cook evenly. You could also leave the mushrooms whole or cut in half.
Pour the gravy mixture over everything to ensure it covers the pork chops and vegetables well.
Cook as directed: on high for 4-5 hours or low for 6-7 hours, ensuring the pork chops reach an internal temperature of 145°F.
Making this today and the house smells so yummy. Adding carrots to the crockpot later and making some rice to go along with it once it is done.
Dawn, I’m so happy to hear the house smells so good! Yes, to the rice. I grew up on rice and gravy when we moved to GA. Perfect