Crockpot Pork Chops

These Crockpot Pork Chops are slow-cooked until the meat is tender enough to fall apart with a fork, all coated in a savory mushroom gravy that’s packed with flavor.

The beef broth, cream of mushroom soup, onion soup mix, herbs, and mushrooms come together to create a rich, herby gravy that soaks into every bite.

If you’re looking for a dependable, no-fuss dinner that still feels special, this is one to keep on repeat. It’s the kind of recipe that saves the day when you need something comforting, hearty, and low-effort without sacrificing flavor.

PORK CHOPS – I use thick, bone-in pork chops because they stay juicy and tender after hours in the slow cooker. If you prefer boneless, make sure they’re at least an inch thick so they don’t dry out. Thin chops will cook too quickly and fall apart, which can leave the texture stringy.

CREAM OF MUSHROOM SOUP – This brings instant creaminess and ties the whole gravy together. You can substitute with cream of chicken or cream of celery, but the mushroom version gives a deeper, richer flavor that works best with the beef broth.

BEEF BROTH – I use low-sodium broth to keep the salt level under control since the soup mix already adds plenty of seasoning. If you only have regular broth, consider tasting the gravy before adding extra salt at the end.

BEEFY ONION SOUP MIX – This packs bold, savory flavor into the dish without needing extra spices. I’ve also tested this with brown gravy mix instead—it works, but the onion flavor gives more depth and pairs well with the mushrooms. Either option is good depending on what you have.

MUSHROOMS – I use baby bella mushrooms because they’re firm and hold their shape well, even after slow cooking. They also add a mild earthiness that plays nicely with the beefy gravy. White mushrooms work, but they’ll be a little milder in flavor and softer in texture.

SPICES – Crushed rosemary and rubbed sage are classic slow cooker herbs that bring out a warm, savory flavor. They help cut through the richness of the soup and broth while giving the gravy a homemade feel. If you don’t have sage, thyme is a good backup.

THICKENING – A simple slurry of cornstarch and cold water thickens the gravy at the end. If you want a richer, cling-to-your-potatoes type of sauce, don’t skip this step. Just be sure to mix the cornstarch with cold water before adding it to the hot liquid so you don’t end up with lumps.

1. Mix the soup, broth, soup mix, rosemary, and sage in a bowl.
2. Layer the mushrooms in the bottom of your slow cooker and pour half the soup mixture on top.
3. Add the pork chops, then pour the remaining soup mixture over everything.
4. Cook on low for 7–8 hours, then thicken the gravy with a cornstarch slurry if you’d like.

Serving Suggestions

MASHED POTATOES – A classic pairing for Crockpot Pork Chops. The thick, savory gravy soaks right in, making every bite extra satisfying. If you’re short on time, store-bought mashed potatoes work fine—just warm them while the slow cooker finishes.

GREEN BEANS – A quick stovetop side that brings a bit of crunch and color to the plate. Toss them with a little garlic and butter for extra flavor without much effort.

SPÄTZLE – This soft, chewy egg noodle is a natural fit for the pork and mushroom gravy. If you’ve never tried making spaetzle, the packaged version from the store works well and cooks up quickly.

BUTTERED NOODLES – Wide egg noodles make a great base under the pork chops and soak up every drop of that rich gravy. You can cook them right before serving and keep them warm with a little butter stirred in.

STICK OF BUTTER RICE – This baked rice dish holds up well to the pork and gravy without going soggy. It’s rich, hearty, and adds another layer of comfort to the meal.

ROASTED POTATOES – Crisp edges and creamy centers give you a great contrast to the soft pork. Go for baby gold potatoes tossed with a little garlic and thyme to complement the flavors in the gravy.

Recipe Success Tips

Stick with bone-in or boneless chops that are at least 1 inch thick—this gives the meat time to cook slowly and absorb flavor without falling apart.

CHECK DONENESS EARLY – Even in a slow cooker, not all pork chops take the full 8 hours. Start checking around the 6½ to 7-hour mark, especially if your slow cooker runs hot. You want the pork to be fork-tender, not shredding like pulled pork.

MIX THE SLURRY WELL – Always whisk the cornstarch into cold water until smooth before adding it to the hot liquid. If it’s clumpy, the gravy will stay lumpy. Stir it in slowly, and keep whisking as it heats to get that silky finish.

LET IT REST IN THE GRAVY – After cooking, let the Crockpot Pork Chops sit in the warm gravy (with the heat off) for 5 to 10 minutes before serving. It helps the meat relax and soak in even more flavor without drying out.

TASTE AND ADJUST THE GRAVY – Soup mixes can vary in saltiness, especially if you swap out the broth or cream soup. Taste the gravy at the end, and if it’s too salty, stir in a splash of broth or cream to balance it out.

Commonly Asked Questions