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.
Can you cook this the night before?
Hi, Lindsey! Yes, I think that would work. I always prefer the meal when it’s fresh, but if you need to cook it all in advance, you can reheat it in a baking dish in the oven at 350 degrees F just until warmed through. Enjoy!
How would you store it overnight?
I suppose you could allow it to cool completely in the slow cooker and then just cover the slow cooker liner with saran wrap and place the whole thing in your fridge. I would probably transfer everything to a baking dish or sheet pan and keep it covered in the refrigerator that way. 🙂
I’m making this recipe now, but forgot to slice the mushrooms. Will that alter the recipe at all ?
Hi, Thursa! No, that’s not a problem at all. Enjoy the meal! 🙂
I made this recipe, it was deliscious !!! The next night, I sliced up the 2 leftover pork chops and it was like a stew, very good. I then froze the rest. My husband and I got 3 meals off this recipe. I highly recommend it. I also added green beans, a can of yellow wax beans and some corn. I’ll be making this again. Terry
Thanks, Terry! I’m so glad that it worked well for you. Sounds like you did a great job of using up the leftovers, too. 🙂
Two questions…can you use shitake mushrooms as well? …and do you brine the pork chops first?
Hi, Stacey! Yes — any mushrooms will be great. I don’t brine the pork chops in advance, but you can certainly do so if you like. 🙂
Just put this in! I used 6 boneless pork chops since we have a bigger family so I added half of another packet of the onion soup mix and half of another can of cream of mushroom soup. Can’t wait to try this!!
Can I substitute chicken breast or thighs?
Hi, Danielle! Yes, either would work. I find that chicken thighs stay juicier in the slow cooker, so that would be my preference. The meat will be fall-apart tender at the end, so you might even want to shred it with two forks.
I only have beefy soup mix skip it or use something else???
Hi, Sharon! I’m not familiar with that mix, so I have no idea what it tastes like or how it would work in this recipe. If it’s similar in ingredients to the onion soup mix, then I say use it! If not, I’d wait and make the recipe when you have the onion soup mix. 🙂
Hi…. I was wondering, I don’t like fresh mushrooms alone or cooked in my meal. Is there some other vegetable I could use in the recipe and still keep the rich flavor? I don’t mind the condense cream of mushroom soup, it’s just the taste of fresh mushrooms that don’t thrill me.
I would very much like to make this recipe. Everything else in it is delicious .
Hi, Meredyth! Great question — I’m sure you’re not alone. 🙂 You have some options here, so feel free to try whatever sounds best. You can just use about 2 extra cups worth of carrots, celery, potatoes or onions…or a combination of these. If you’re interested in adding a different type of vegetable, you might like diced butternut squash or sweet potatoes, or something like broccoli or green beans. Enjoy!
Hi, Megan! No, you want to cook on HIGH for 2-3 hours or on LOW for 6-8 hours. While Barb (the reader who shared this recipe) said that she cooks for 2 hours on HIGH and then switches to LOW for 2 more hours, I haven’t done it that way and I don’t think it’s necessary. Hope that helps!
What to do if you don’t have onion soup and mushroom on hand what can you use to make the gravy and can you put any vegetable in it
Hi, Bonnie! That’s tough, because you’ll definitely be creating an entirely new recipe. I would suggest seasoning the sauce with your own favorite seasoning blends in lieu of the onion soup mix (don’t forget plenty of salt and pepper). As far as the soup goes, you can use any flavor of condensed soup that you have on hand.
As far as the vegetables go, yes — you can use just about any veggies that you like. Some vegetables cook faster than others, so keep that in mind. For instance, frozen peas or frozen corn can be stirred in at the end since they heat through almost instantly.
Enjoy!
Could I use pork steaks in the recipe along with baby carrots and quartered potatoes? Do you think I would a just my time to be sure the veggies get done?
Hi, Bert! I don’t cook with pork steak often, so I’m definitely not the expert, but I think it would probably work well. Pork steaks are cut from the Boston Butt, which is a really fatty piece of meat with a lot of connective tissue. This cut lends itself well to low, slow cooking so that the tougher connective tissue has a chance to break down and become succulent and juicy. As a result, I think the steaks would work well in the Crock Pot recipe. You shouldn’t need to adjust the timing for the vegetables at all. Let me know if you give it a try!
Under notes you state Barb cooked the pork chops, etc in the slow cooker for 2 hours on high and 2 hours on low. So After 4 hours they are done using this option. Correct?
That’s correct! 🙂
Hi, yes, this is how I cooked them & they were done in 4 hours.
I made this but I didn’t add the lemon and it was delicious. Next time I’ll chop the onions and place them with the other vegetables instead of on top and cut the celery in smaller pieces. Overall a great meal. My adult children loved it.
That’s great, Eloise. Thank you for letting me know. So glad that it was a hit! 🙂
It was more than a hit. I doubled the recipe, my boys are big eaters. Everyone loved it. Their only request is that I make homemade biscuits when I make it again. This one is definitely a keeper and will be made again and again and again and again and so forth. Thanks.
Hi
This pork chop dinner looks divine , I live in the uk and I can’t always get dried onion soup mix here what cld I use instead please .
Kind regards
Fran Whitehead
Hi, Fran! The onion soup mix is a blend of a lot of different ingredients, so it’s tough to find a close substitute. That said, you can use some sauteed onions and/or onion powder, soy sauce, and a pinch of sugar. There’s also cornstarch in the mix (which is a thickening agent), so you can make a cornstarch slurry to thicken the liquid in the pot, if you like. Hope that helps!
I know we are 3 years out from your question, but if you search a copycat recipe for dry onion soup mix, there are plenty recipes that use dehydrated onions, beef bullion and a few other ingredients. I hope this helps others wondering the same thing.
Can you do this in a pressure cooker?
Hi, Donna! I think that you probably can, but I’ve never tried it, so I can’t offer any specific cooking times or tips. Let me know if you give it a shot!
Looks delicious. If you use either squash, broccoli or cauliflower
When you put them in?
1. With the potatoes, etc. or
2. With the mushrooms.
Thanx. Lois
Hi, Lois! I would add those extra veggies on top with the mushrooms. Enjoy!
Delicious flavor, tender chops, and veggies were perfect too! It’s a crockpot keeper!
That’s so great to hear, Suz! Thank you!
Can you bake this in the oven?
Hi, Kristin! Yes, that should work fine! I would bake the pork chops at 375 degrees F. You’ll want to dice the potatoes and veggies very small so that they’re tender by the end of the baking time, or give them an extra head-start before adding the pork. Cover the dish or pot and bake in the oven for 40-50 minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. The cooking time will vary based on the size and thickness of your pork chops.
Just realized my dry onion soup mix is actually “beefy onion soup mix”. What do you think? Will that wreck the flavor?
Hi, Alisa! I think it will probably be okay! 🙂
I cooked this today…AMAZING!!tks
Great! Thanks, Brandie!
Loved this simple easy recipe! We did use a regular small onion, no lemon, 1 can garlic and regular cream of mushroom soup. The smells going throughout my home was amazing. Thank you so much for this recipe.
Yay! Sounds perfect. Thanks for letting me know!
i dont like mushrooms at all can this not be made with ordinary gravy like bisto or something and if so how much in fluid ounces do i need to add seems like every pork chop or loin chop recipe is mushroom and onion soup
Hi Pat,
You’re definitely not alone in this! We recommend using 2 (10.5 ounce) cans of any other flavor of condensed soup.
As far as the vegetables go, you can use just about any veggies that you like. Some vegetables cook faster than others, so keep that in mind. For instance, frozen peas or frozen corn can be stirred in at the end since they heat through almost instantly.
Or, feel free to try out any of our other pork chops. We have lots of options without mushrooms already like these smothered pork chops.
Enjoy!