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, baked bbq pork chops, or these pan-fried pork chops, too. You can also browse my Easy Pork Chop Recipes for more simple weeknight inspiration.
Table of Contents
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.
This is my favorite kind of slow cooker meal, along with a beef or pork roast. So much flavor and great anytime of the year.
Hi, Joanne! You’ll love this easy meal! 🙂 Hope you get to try it soon!
January 8 ,2024 Paulette
At the time I could only find Golden Mushroom soup. Would that work ?
Hi, Paulette! I haven’t tested it with the golden mushroom condensed soup, but I think it would probably work fine. The gravy/sauce will just have a different flavor and consistency. It won’t be as creamy as the original recipe. If you have some, you could try subbing with cream of celery soup and/or cream of chicken soup to achieve a similar creamy texture. Hope you enjoy!
This does look yummy and will be on my menu in a week or so. Thank you for sharing.
Great, Judy! Enjoy! 🙂
Can you use a bag of frozen mixed vegetables?
Hi, Alesa! The frozen mixed vegetables are diced very small, and will be soft and completely turn to mush by the end of the cooking time. If you want to include them, I would wait and add them to the slow cooker during the final hour or so. Hope you enjoy the meal!
I’m glad Barb inspired this dish as it looks amazing! I’ll have to try it soon!
Thank you, Kristy!
I’ve never tried making pork chops before, so this is going to be a fun adventure =)
Great! Enjoy, Diego!
Can I use bone in pork chops?
Hi, Megan! Yes, that should work fine! Bone-in pork chops usually require a longer cooking time, so just make sure that they’re cooked appropriately before you turn off the Crock Pot. They should be fine in the slow cooker! 🙂
I’m looking for low sodium recipes for the crockpot. Can you come up with several ? Please!!! So many people have high blood pressure this would be a blessing for soooooo many of us. Thanks
Hi, Cheryl! Thank you for that request! I will definitely do some brainstorming and see if I can come up with some good ideas for you. 🙂
Making it right now. Been cooking about 4 hours and smells yummy. I wonder if instead of cream of mushroom soup you could use the same amount of Golden mushroom soup. I have another easy recipe using Gokden mushroom and it blends well with pork chops.
Hi, Linda! Yes, I think that you could definitely use the golden mushroom soup, too. The gravy would taste a bit different, but I’m sure it would still be delicious!
Do you have a dairy free idea? I have to stay away from dairy while nursing my baby. Maybe just use a few cups of chicken broth?
Hi, Cindi! You can definitely use chicken broth and it should come out fine as well — it will just have a different consistency. There won’t be any “gravy” because the liquid will not be thick, but the taste will still be good (and you could even heat up a store-bought gravy in a pan on the stovetop to serve with it if you can find a dairy-free option).
You don’t want to add too much liquid to the pot, since the condensation from the cooking process and the natural liquids in the veggies will be released and held in the pot. I would start with about 1/2-cup to 1 cup of broth or white wine (or a combo of both), and you can always add more towards the end of cooking if you think it needs more.
Hope that helps! 🙂
Ok so I followed this recipe to the T!
Except unfortunately my husband doesn’t care for mushrooms.
I did sliced onions though! I forgot to get a lemon
So I just used a little lemon juice.it should be done in about
an hour! My question is?
When it’s done do I take the meat out with
The soup still mostly on top of it? Or should
I scrape it off a bit and stir it into the vegetables??
Right now at 5 hours the soup is still mostly
On top of onions and meat! Maybe it’ still meads a couple
of hours to go for the soup to get hot enough
To melt into the bottom?
You can tell I’m not used to using the slow cooker!
Would appreciate your help!
Best Regards,
MelissaRLB
Hey, Melissa! I like to give it all a stir to mix it up! Hope you enjoyed the recipe. 🙂
I made this today and I am so pleased with how it turned out. I will definitely be keeping this recipe and making it again!
Wonderful! Thanks, Corinne!
OMG!! I made this today. Put it in slow cooker, went to work and came home to the MOST DELICIOUS porkchops, vegetables and mushroom gravy. We will make this again and again!!! My son loved it also. Thank you so much.
Yay! That’s so good to hear, Amy. Thanks for your kind note!
My husband doesn’t like mushrooms so I have to alter the recipe a bit. Do you think cream of chicken will work as a good substitution for the cream of mushroom?
Yes, the cream of chicken or cream of celery soups should work well. 🙂
If my porkchops are thinner can I put them in frozen?
Hi, Bethany! Technically, food safety experts say that you should not put frozen meat in a slow cooker because it can take too long to come to a safe temperature (and they worry about illness from bacteria). That said, I have been known to use frozen meat and it’s always been fine! 🙂
Made this today It was good except for the lemon taste. I would suggest leaving out the lemon!
Yes I agree. The lemon, for us, just ruined the dish. I will make it again just without lemon.
Do I squeeze the lemon?
Hi, Laura! You can, but you don’t need to! I just place the lemon in the pot and it flavors the dish as it warms and cooks with the rest of the ingredients. 🙂
Can boneles chicken breasts be substituted for the pork chops?
Hi, Maria! Yes, that should work, although chicken breasts can get a bit dry after 8 hours in the slow cooker, so you may want to use chicken thighs (which hold up better during that long cooking time). Otherwise, you could decrease the time so that the chicken breasts don’t get overcooked, but then you’d likely need to parboil the potatoes and carrots before they go into the pot (or they will still be hard at the end of the shorter cooking time). Hope that helps!
Hi, Blair. Thank you for this great recipe!!! I tried it for the first time, a month ago without the lemon and it turned out good. As I’m writing this, I’m cooking up another batch, but, this time with the lemon as my husband loves the flavor of lemon as I do. I’m interested in knowing how both versions compare to each other. Still, I’m a little confused as to the high-low instruction. Can I just cook the recipe on either high or low without having to switch between the two??
Hi, Janie! Yes! You should definitely be able to cook the dish on just LOW or just HIGH, without switching. I gave those instructions because that’s the recipe that the reader shared with me. I don’t see any reason that one consistent cooking temperature shouldn’t work. 🙂
Hi Did you brown chops first because it looks like it !! going to try this Sunday
Hi, Rhonda! Nope, I just followed the recipe exactly. You can brown them if you like, but I didn’t take that extra step. 🙂
Hi
My name is meredyth. I was,wondering ???? in this recipe if you could substitute vegetable. I prefer brockly, stringbeans, or corn? Could you please let me know. My email address is beattiemeredyth63@gmail.com. Thanks recipe sounds delicious.
Meredytg
Hi, Meredyth! Yes — you can definitely substitute with other vegetables. If you don’t mind the veggies getting really well cooked and tender, add them at the beginning. Otherwise, wait until the last couple of hours to put them in the pot. Enjoy!
was wondering do i have to use the mushroom soup can i just use the potatoes carrots and celery with no mushrooms or onions
Hi, Kathleen! You can definitely try it without the soup, mushrooms or onions. It will obviously have a totally different taste, but it should technically work in the slow cooker still. 🙂
Hi Blair, I have not tried this yet, But I am going to very soon. I do boneless skinless chicken breasts in the crock pot and add 2-3 cans of cream of chicken soup, Let cook 5-6 hours on low. Then when they are done I fix some egg noodles and put the chicken and gravy over the noodles. So good. also good with mashed potatoes or stove top stuffing or both LOL. Thanks again for the wonderful recipes you share with us. Have a wonderful and blessed day. 🙂
Hi, Joann! I have a similar chicken and gravy recipe on the blog (that includes mushrooms), but maybe I need to share your recipe, too?! You can’t beat how quick and easy it is. 🙂
I hope that you enjoy the pork chops!