Thursday, March 7, 2013

Slow Cooker Creamy Ranch Pork Chops with Potatoes

Second only to the Slow Cooker Honey-Butter Chicken Bake, I think this is my favorite of the freezer-to-crockpot recipes I've tried so far.  There was a lot of liquid, though; next time I may try reducing the soup and ranch mix to one each, at least for 4 pork chops.


  • 4-6 pork chops
  • 6-8 medium red potatoes, cut into 1-2 inch cubes
  • 2 cans cream of chicken soup
  • 2 packages ranch dressing mix
  • 1 c. milk


  1. Place potatoes in bottom of the crockpot, and the pork chops on top. 
  2. Combine remaining ingredients and pour over pork chops.  
  3. If freezing, be sure to coat the potatoes well with the sauce and place in freezer bag, then freeze flat.  Place in refrigerator to thaw the day before cooking.
  4. Cook on low 6-7 hour, or high for 4-5.

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