My crock pot pork chops with mushroom soup are tender, savory, and cooked to perfection in the slow cooker. They’re made with 5 ingredients and take only 10 minutes to prepare before the crock pot handles the rest!

This recipe is similar to my famous smothered pork chops, but what makes it different is that I use the crock pot here instead of a skillet. The result is perfectly tender pork chops without any mess or hassle!

With how versatile pork chops are, they turn out delicious cooked any and every way. Baked pork chops, stuffed pork chops in the oven, and pork chops in the air fryer are in regular rotation around here, but in my opinion, the crockpot is the easiest and most foolproof method.

Once I’ve prepared my ingredients and added them to the slow cooker, I can simply set it and forget it. There’s nothing difficult about these crock pot pork chops… aside from waiting patiently for them to finish cooking! 

Slow Cooker Pork Chops Ingredients

• Pork chops – For this recipe, I use bone-in pork chops that are about 1 inch thick. The bone adds flavor and keeps the chops from falling apart.
• Cream of mushroom soup – This is what turns into the sauce, and it thickens on its own while the chops cook. I use the 22.6 ounce family sized can.
• Dry onion soup mix – Two tablespoons from the soup mix packet will do the trick. It adds savory herbs and seasonings without making the dish too salty.
• Sliced mushrooms – Fresh mushrooms add texture and moisture to the recipe. Some of my favorites to use are baby bella, cremini, or white button mushrooms.
• Olive oil – This is optional, but I recommend it for browning the pork chops on the stovetop first. Searing adds color and a deeper flavor to the finished dish.

How to Make Crock Pot Pork Chops with Mushroom Soup

STEP ONE (optional): Brush olive oil over the pork chops, then sear them for 2 to 3 minutes on each side in a skillet until they’re lightly browned. I never skip this because it gives them better color and makes the sauce taste richer.

STEP TWO: Add the cream of mushroom soup, onion soup mix, and fresh mushrooms to a bowl and mix until well combined.

STEP THREE: Place the pork chops in the crock pot in an even layer, then spoon the mushroom mixture over the top.

STEP FOUR: Cover and cook for 4 to 5 hours on low, or 2 to 2½ hours on high. The pork chops need to reach an internal temperature of at least 145°F to be safe to eat, but I go by the time here since the slow cooker is what makes them tender.

STEP FIVE: Rest the pork chops with cream of mushroom soup​ for 5 minutes, then enjoy with sides of choice!

Recipe Tips

• I always use thick chops when making crock pot pork chops. Thicker chops will stay moist and tender when slow cooked.
• Brown the pork in batches so that the pan isn’t too crowded. This is how I ensure the meat actually caramelizes instead of just steaming.
• Opt for the low setting on the crock pot if you have the time. While it does take a bit longer to finish cooking, it makes a huge difference in both flavor and texture, and I promise it’s worth the wait!
• Avoid overcooking. Pork chops will lose their juiciness and turn dry if overcooked, so make sure to check on them as the cooking time starts to near its end.

Substitutions and Variations

• If bone-in pork chops are unavailable, boneless pork chops or pork loin chops will work just fine as substitutes.
• Brown the pork in batches so that the pan isn’t too crowded. This is how I ensure the meat actually caramelizes instead of just steaming.
• Homemade cream of mushroom soup can be used if you’d like. I usually just go canned because it’s faster, but a simple homemade version comes together with butter, flour, milk, and finely chopped mushrooms cooked down until thick. Or opt for cream of chicken or cream of celery for a different flavor!
• When I don’t have packaged onion soup mix on hand, I make my own mix instead. It’s easy to make with a blend of dried onion, celery seed, beef bouillon, and parsley.
• Smoked paprika is my secret ingredient for adding extra color and flavor to these pork chops with cream of mushroom soup​. It gives the dish a warmer, earthier taste and subtle hints of smokiness.

What to Serve with Slow Cooker Pork Chops

My rosemary mashed potatoes are what I make with these almost every time, since all that mushroom sauce needs something to soak into. My easy biscuits do the same job if you’d rather have something to sop it up with. For a sweeter side, I’ll put out my sweet potato cornbread using Jiffy or my cinnamon applesauce, which both play well against the savory sauce. My roasted asparagus rounds it out when I want something lighter on the plate.

Crock Pot Pork Chops with Mushroom Soup FAQs 

Do I need to brown pork chops before slow cooking? 

You don’t, and the recipe still works without it. I never skip it though. Browning the pork first gives it color and makes the sauce taste richer once everything cooks down together.

How can I thicken up the sauce? 

If you prefer a thicker sauce, stir in a cornstarch slurry (an equal mixture of cornstarch and water) and cook for another minute or two.

Why did my pork chops turn out tough?

Thin pork chops are usually the reason, because they dry out fast in a crock pot no matter how much sauce is around them. I buy mine about an inch thick and pull them by the 5 hour mark on low. If yours came out dry, spoon extra sauce over the top and let them sit a few minutes before serving.

How should I store leftovers? 

Leftover pork chops can be placed in an airtight container and refrigerated for up to 4 days. They also freeze well for up to 3 months!

How do I reheat leftovers?

My favorite way to reheat leftover pork chops is on the stovetop in a skillet. I add a splash of water or broth, then cover and heat until the meat and sauce are warmed through.

More Crockpot Recipes

• London broil in the crock pot
• Pork tenderloin in the crock pot
• Slow cooker flank steak
• Tri tip in the crock pot
• Pulled pork in the crock pot