Need an easy comfort dinner that practically cooks itself? This Slow Cooker Pork Chops and Potatoes recipe layers tender pork chops over creamy seasoned potatoes with onion, garlic, broth, butter, and a splash of cream. It is a hearty one-pot meal for busy weeknights with almost no hands-on time.
Below you will find the ingredients, step-by-step slow cooker method, sear tips, variations, storage advice, and FAQs so your Slow Cooker Pork Chops and Potatoes turn out juicy and creamy every time.
## Slow Cooker Pork Chops and Potatoes Ingredients
– 4 bone-in or boneless pork chops (about 1 1/2 lbs)
– 1 1/2 lbs baby potatoes, halved (or Yukon gold potatoes, sliced)
– 1 medium onion, sliced
– 3 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon salt, or to taste
– 1/2 teaspoon black pepper
– 1/2 teaspoon paprika, optional
– 1/2 teaspoon dried thyme or Italian seasoning, optional
– 1 tablespoon olive oil, for searing
## How to Make Slow Cooker Pork Chops and Potatoes
1. Season the pork chops with salt, pepper, and paprika if using. Heat olive oil in a skillet over medium-high heat and sear the chops 2 to 3 minutes per side until golden. This step builds flavor but can be skipped if you are short on time.
2. Place the halved potatoes and sliced onion in the bottom of a 6-quart slow cooker. Sprinkle with a little salt, pepper, and thyme if using. Dot with butter and scatter the minced garlic over the top.
3. Pour in the chicken broth. Nestle the seared pork chops on top of the potatoes.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork is tender and the potatoes are cooked through.
5. Remove the pork chops to a plate. Stir the heavy cream into the potatoes and juices until creamy. Return the chops to the cooker for 5 to 10 minutes to warm through, then taste and adjust seasoning before serving.
## Tips for Juicy Pork and Creamy Potatoes
Sear the chops first for better color and a richer broth.
Cut potatoes into even pieces so they soften at the same rate.
Add the cream at the end so it stays smooth and does not separate during a long cook.
If the sauce is thin, remove the lid for the last 20 minutes on high, or mash a few potato pieces into the liquid.
## Easy Variations
Add sliced mushrooms with the onions. Use boneless thick-cut chops for easier serving. Stir in a spoon of Dijon mustard with the cream for a light tang. For a thicker gravy feel, whisk 1 teaspoon cornstarch with cold water and stir it in with the cream for the last 10 minutes on high.
## Serving Suggestions
Serve Slow Cooker Pork Chops and Potatoes with green beans, a simple salad, or crusty bread to soak up the creamy juices. It is a complete comfort plate with protein and starch in one cooker.
## Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth. Freezing works for up to 2 months; thaw overnight and reheat gently so the cream sauce stays smooth.
## Slow Cooker Pork Chops and Potatoes FAQs
### Can I use frozen pork chops?
Thaw them first for even cooking and better texture.
### Bone-in or boneless?
Both work. Bone-in can stay a bit juicier; boneless is easier to eat. Keep thickness similar so they finish together.
### Can I prep this the night before?
Yes. Add potatoes, onion, garlic, butter, seasonings, and broth to the crock, cover, and refrigerate. Sear the chops in the morning, add them on top, and start the cooker.
### Why are my potatoes still firm?
They may be cut too large, or the cooker ran cooler. Switch to high for 30 to 60 minutes more until tender.
## Conclusion
Slow Cooker Pork Chops and Potatoes deliver tender seasoned pork over creamy garlic potatoes with almost no effort. Sear, layer, slow cook, finish with cream, and dinner is ready.
