These easy slow cooker pork chops simmer with hearty vegetables and a creamy mushroom gravy. Everything cooks together in one pot, leaving you with tender pork, perfectly cooked veggies, and a rich sauce that tastes like true comfort food. This simple, hands-off dinner is the kind of recipe families make again and again.
If you enjoy pork chop dinners, try these 4-ingredient baked pork chops or these pan-fried pork chops, too. You can also browse my Easy Pork Chop Recipes for more simple weeknight inspiration.
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How to Make these Easy Crock Pot Pork Chops | 1-Minute Video
These chops come from a reader named Barb, who prepared them for her Marine son the night before he returned to base. That little story fits the dish well: it’s warm, reliable, and cozy in a way that feels like home.
A Few Notes Before You Get Started
- Choose your texture. Cooking time affects texture more than anything else. About 2 hours on HIGH will give you firmer chops (similar to chicken breast), while longer cooking makes them fork-tender.
- Layering matters. The vegetables need to sit closest to the heat so they finish at the same time as the pork. The soup mix and mushroom soup melt into the vegetables, turning into a flavorful gravy.
- Know your slow cooker. Every Crock Pot runs slightly differently. Barb cooks hers on HIGH for 2 hours and LOW for 2 hours. I typically use 3 hours on HIGH for tender vegetables and crisp-tender carrots.
- Veggie size affects tenderness. Smaller pieces cook faster. Barb even chops her carrots and potatoes in a food processor when she wants them extra soft.
** Quick Note: If you like a lighter lemon flavor, skip the optional lemon or use only one half. It can become prominent depending on your slow cooker.
How to Make Slow Cooker Pork Chops
You’ll find full instructions in the recipe card below, but here’s a helpful walkthrough of what’s happening in each step:
Step 1: Layer the vegetables first.
Place the potatoes, celery, and carrots in the bottom of the slow cooker. This keeps them closest to the heat so they cook evenly and soften by the time the pork is done.
Step 2: Add the pork chops.
Lay the chops right on top of the veggies. Boneless pork chops work great here, but bone-in pork chops can also be used with little adjustment.
Step 3: Season generously.
Sprinkle the onion soup mix over the pork. As everything cooks, this seasoning blends with the moisture from the vegetables and soup to create a savory gravy.
Step 4: Add mushrooms and onions.
Pile the sliced mushrooms and onions on top. If using the lemon, tuck the halves in now.
Step 5: Finish with the mushroom soup.
Spread the condensed cream of mushroom soup over everything. It will look thick at first, but it thins as the vegetables release moisture, turning into a rich gravy.
Step 6: Cook until tender.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The pork should be tender and the vegetables fork-soft. Give the mixture a gentle stir before serving.
** Gravy Tip: If you prefer a thicker gravy, remove the lid during the last 20-30 minutes of cooking or stir in a small cornstarch slurry at the end.
OMG!! I made this today. Put it in slow cooker, went to work and came home to the MOST DELICIOUS pork chops, vegetables and mushroom gravy. We will make this again and again!!! My son loved it also. Thank you so much.
– Amy
Serving Suggestions
Round out your dinner with one or two simple sides:
Cozy Bread and Starches
- Jiffy Cornbread with Creamed Corn
- Aunt Bee’s 3-Ingredient Biscuits
- Fluffy White Rice
- No-Knead Dutch Oven Bread
Fresh Sides and Classics
Preparation and Storage Tips
Leftovers: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: Freeze in an airtight container for up to 2 months. Note that potatoes and carrots may become softer once thawed.
Reheating: Place the pork chops, vegetables, and gravy in a dish and cover with foil. Warm in a 350°F oven for 10-15 minutes, or just until heated through. You can also reheat individual servings in the microwave for about 1 minute.
Frequently Asked Questions
Can I use bone-in pork chops?
Yes. Bone-in chops work well and stay tender. You may need an extra 15-20 minutes of cooking time depending on thickness.
How do I prevent dry pork chops in the slow cooker?
Avoid overcooking and use chops that are at least ¾ inch thick. The gravy helps keep everything moist, but checking for tenderness around 3 hours on HIGH or 6 hours on LOW is a good starting point.
Can I thicken the gravy?
Yes. Stir in a small cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 15-20 minutes, or leave the lid off near the end to help it reduce.
Can I skip the lemon?
Absolutely. Some readers prefer the dish without it. Adding the lemon creates a brighter flavor, but it’s completely optional.
Can I add other vegetables?
Yes. Parsnips, sweet potatoes, or green beans work well. Just keep pieces roughly uniform in size so everything cooks evenly.
Delicious flavor, tender chops, and veggies were perfect too! It’s a crockpot keeper!
– Suz
More Pork Chop Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Easy Slow Cooker Pork Chops
Ingredients
- 1 lb. bag of baby carrots
- 2 medium celery ribs, halved lengthwise and cut into 3-inch pieces
- 8 small red potatoes, quartered
- 4 boneless pork chops, about ¾-inch thick (approximately 1.5 lbs. total)
- 1 (1 ounce) envelope dry onion soup and dip mix (I use Lipton brand)
- 1 lb. fresh baby portobello mushrooms, sliced
- 1 cup frozen peeled pearl onions or 1 small onion, sliced
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- Optional: 1 lemon, halved (some readers prefer the recipe without the lemon, so only add it if you like a fairly prominent lemon flavor in your dish)
- Optional garnish: chopped fresh herbs, such as parsley or thyme
Instructions
- Place the carrots, celery, and potatoes in the bottom of a large slow cooker.
- Arrange the pork chops on top.
- Sprinkle the dry onion soup mix seasoning over the pork chops.
- Add the lemon (optional), mushrooms, and onions on top of the pork.
- Cover with the cream of mushroom soup (not diluted).
- Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Gently stir together the pork, vegetables, and gravy. Garnish with chopped fresh herbs if desired.
Notes
- Cooking time affects texture. Pork chops reach a safe internal temperature around 145°F within a couple of hours, which gives them a firmer bite. Cooking longer leads to very tender, almost pull-apart meat. Adjust based on how you like your pork.
- Vegetables cook best when placed at the bottom. Keeping the potatoes, carrots, and celery closest to the heat ensures they turn out tender by the time the pork is done.
- Vegetable size matters. Smaller pieces will soften more quickly. If you prefer very tender vegetables, chop them on the smaller side.
- Every slow cooker cooks differently. Some models run hotter than others. Start checking for doneness about 30 minutes before the suggested time and adjust as needed.
- To thicken the gravy: Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 15–20 minutes or remove the lid near the end to help the liquid reduce.
- Make it creamier if you like. For an even richer gravy, stir in a splash of heavy cream or a pat of butter at the end.
- Bone-in pork chops work, too. They cook similarly to boneless chops and stay juicy. You may need a little extra time depending on thickness.
- Optional lemon adds brightness. The lemon creates a subtle tang, but the flavor becomes more pronounced with long cook times. Add it only if you enjoy that brightness.
- Flavor variations. Swap the cream of mushroom soup for cream of chicken or cream of celery, or add garlic powder, thyme, or black pepper for extra seasoning.
- Recipe shared by blog reader Barb, who adapted it from Taste of Home.
Nutrition
Originally published in September, 2017, this post was updated in December, 2025.
Does this recipe freeze well?
Hi Marlene,
Yes! You can transfer leftovers to a freezer-safe container and keep them frozen for up to 2 months.
This was very easy. My husband and I both loved it. We’ve thought the flavor was wonderful. I normally am not a fan of The Onion soup, but I thought itwas good. I did add some garlic.I definitely will make it again. Next time, I may add a sweet potato.
Wonderful! Thanks, Barb!
This was sooooo good! My family loved it.
Thank you, Andrea! We’re glad it was a hit!
Can this be made without mushrooms? (Allergy) Maybe with Cream Of Chicken Soup? Have you ever tried that?
Hi Annemarie!
Yes, you can swap out the Cream of Mushroom Soup with 2 (10.5 ounce) cans of any other flavor of condensed soup. Hope this helps!
I guess this recipe was just okay. I won’t make it again. I loved the veggies, but I think the dry onion soup was the problem. I don’t care for the seasoning. This is strictly a matter of taste.
Thanks for the feedback, Robin! Feel free to use different seasonings if you want to change it up in the future!
Hi, great recipe and sauce was delicious!
My husband enjoyed this dish, “it’s a keeper”.
I made recipe as written, I had enough potatoes and carrots and sauce for another 3-4 pork chops. The next time I make this recipe I will adjust mushrooms, potatoes and carrots, but not the ingredients for the sauce.
Thank you for posting this recipe
I’m so glad that your family enjoyed the meal, Marie. Thank you for letting me know!
THE GOOD – I had some Costco pork chops which were tough when grilled, in this dish they were tender. The vegetables were all cooked perfectly after about 4 hours, mostly on high (I thought some may be overcooked and some too crunchy, but not so). The gravy had the right consistency. With all those vegetables, I’m sure it was nutritious.
THE NOT SO GOOD – It tasted surprisingly bland. The only real flavor was from the carrots.
CONCLUSIONS – I read all the reviews before making this and they were all good, so I had high expectations. I always look for how reviewers suggest “tweaks” to a recipe to improve it; in this case everyone, except me, liked it “as is”. If anyone can suggest how to liven up the flavor, I would try it again.
Thank you for the feedback, Rob! We’re sorry to hear you didn’t love the recipe. You can use any other “cream of” soup for a different, more enhanced flavor. Or, feel free to experiment with different seasonings to suit your preferences. Hope this helps!
The recipe sounds delicious. My question is, can this recipe be made using only one can of Cream of Mushroom soup?
Hi, Geraldine! Yes, I think that would work. The sauce/gravy will be less thick and creamy, but there should still be plenty of liquid to create a sauce and keep everything nice and moist. You may need to add extra seasoning to taste to make up for less flavor from the soups. Let us know if you give it a try!
This was horrendous. The flavor profile tasted like dirty dishwasher. The pork was dry and it was certainly a very far cry from the deceptive photo.
I’m so sorry that you didn’t care for it, Wendy!
It says ‘jump to video’ but there’s no video? It’s ok though, I am going to do this for dinner tomorrow night anyway. I just like a video for clear guidence. Thank you for sharing what looks like a delicious dinner!
Hi, Elizabeth! When you hit the “jump to video” button it should jump to the bottom of the recipe card (at the bottom of the post) where there is a video embedded from YouTube. I just checked and it was working for me. I’m wondering if there’s a setting on your computer that’s blocking it for some reason? I’m not sure why it wouldn’t appear otherwise. Hope that you’re able to enjoy the recipe!
Very tasty, did not have 2 cans of cream of mush soup, so used 1 & veg broth, also had no potatoes, but this turned out relish anyway!
Awesome! I’m so glad that you were able to make it work with the ingredients you had on hand. Thanks for your note, Ann.