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A white plate with creamy, golden-brown chicken and stuffing sits on a black-and-white checkered cloth. A slow cooker is blurred in the background.

Crock Pot Pork Chops and Stuffing

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This crock pot pork chops and stuffing recipe is a creamy, comforting dinner that creates tender pork chops and savory stuffing with very little hands-on work. The rich sauce keeps everything moist while the stuffing soaks up all the flavor as it cooks. It's an easy family meal that works just as well for a busy weeknight as it does for a relaxed Sunday dinner. With simple ingredients and a slow cooker doing the work, it's a no-fuss recipe you'll want to keep on repeat.
Course Dinner
Cuisine American
Keyword comfort food, creamy, easy, pork chops, slow cooker
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings
Calories 772
Author Gina Dickson

Equipment

Ingredients

  • 4 pork chops boneless or bone in, about 1 inch thick
  • 14 ounces stuffing mix dried seasoned, chicken or turkey flavor, boxed
  • 1/2 cup onion white or yellow onion, diced
  • 1/2 cup celery diced
  • ½ teaspoon ground sage
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • 1½ cups low sodium chicken broth
  • 20 ounces cream of chicken soup canned, two 10-ounce cans
  • ¼ cup sour cream

Instructions

Layer Ingredients in the Slow Cooker

  • Place the pork chops in the bottom of the slow cooker.
    4 pork chops
  • Top with the diced celery, and diced onion.
    1/2 cup celery, 1/2 cup onion
    Raw pork chops topped with chopped onions and celery pieces are placed inside a white slow cooker on a white background.
  • Sprinkle over the stuffing mix. If your stuffing mix has a packet of seasoning, sprinkle that over the top also.
    14 ounces stuffing mix
    A white slow cooker filled with raw ingredients, including chopped green bell peppers, chicken pieces, and a layer of crushed crackers and seasonings on top.

Mix the Sauce

  • In a medium bowl, stir together the chicken broth, cream of chicken soup, sour cream and seasonings until smooth. Pour this mixture evenly over the stuffing layer. Do not stir.
    ½ teaspoon ground sage, ½ teaspoon black pepper, ½ teaspoon salt, 1½ cups low sodium chicken broth, 20 ounces cream of chicken soup, ¼ cup sour cream, ½ teaspoon onion powder
    A white mixing bowl filled with a light-colored, speckled batter or sauce, with a whisk featuring a light blue handle resting inside.

Cook

  • Cover with the lid. Cook on high for 2 1/2 to 3 hours, or cook on low for 3 to 4 hours, until pork chops are tender and fully cooked. Pork is done when it reaches 145 degrees F.
    A slow cooker filled with a creamy mixture of sauce, crumbled stuffing, and visible pieces of meat or vegetables, ready to be cooked.

Finish and Serve

  • Carefully remove the pork chops and gently stir the stuffing to combine and fluff it up. Serve the stuffing with the pork chops and enjoy.

Notes

Storage, Freezing, and Reheating

  • Store leftovers in a shallow airtight container in the refrigerator for up to 4 days.
  • To freeze, allow the pork chops and stuffing to cool completely. Transfer portions to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • For reheating, warm portions in the microwave using 1-minute intervals until heated through. You can also reheat in a 325°F oven. If the stuffing seems a little dry, add a splash of chicken broth or a small pat of butter to freshen the texture.

Nutrition

Serving: 1serving | Calories: 772kcal | Carbohydrates: 90g | Protein: 46g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 2786mg | Potassium: 975mg | Fiber: 4g | Sugar: 11g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 6mg
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