I’ve been trying to come up with new ways to use my crockpot—it’s just so convenient, especially when I’m working from home. I love being able to take a quick lunch break, toss everything together, and let it slow-cook into something hearty and satisfying by dinnertime.
This crockpot ranch pork chop casserole came together from flavors we love in sheet pan pork chops, but with a hands-off, one-dish twist. It’s not fancy, but it’s cozy, filling, and perfect for a busy weeknight.
- 4 thick cut boneless pork chops
- 3 cups frozen potatoes O’Brien
- 1 can cream of mushroom soup
- 1 can cream of potato soup
- 1/2 cup milk
- 2 tbsp ranch seasoning (or one packet)
- 2 cups frozen mixed vegetables (thawed)
Let’s cook!
- Season the pork chops with salt & pepper
- Place the potatoes in the bottom of the crockpot. Lay the pork chops on top of the potatoes/
- In a small bowl, combine the soups, milk and ranch seasoning, stirring until combined.
- Pour over the pork chops.
- Cook on low for 6 hours on low or 4 hours on high.
- About 30 minutes before serving, stir in the thawed vegetables to let them heat through.
Ladle into bowls and serve. It’s a perfect one dish meal, but you can’t go wrong with a little mixed green salad. Or some rolls.
This is definitely one of those no-fuss, comfort food recipes that makes life a little easier on a busy day. What’s your go-to crockpot meal? Share with us so we can try it too!
Eat well friends!
Michelle Cooks 
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