Ingredients:
4-6 boneless pork chops
1 packet of dry Ranch seasoning mix
1 can of cream of chicken (or mushroom) soup
1/2 cup of milk
5-6 red potatoes, washed and quartered
How To Make It:
Start by placing your cut potatoes at the bottom of the slow cooker to create a bed. Lay your pork chops right on top of the potatoes.
In a small bowl, whisk together the cream of chicken soup, the milk, and the dry ranch packet until smooth. Pour this mixture evenly over the pork chops.
Cover and cook on the low setting for 6 to 7 hours. The pork will be tender and the potatoes will be soft and creamy. Serve hot!
I used thick-cut boneless chops for this recipe so they stay juicy. If you want a little color, you can sear the chops in a pan for 2 minutes before putting them in the crockpot. I also like to sprinkle a little dried parsley on top before serving. It’s a family favorite!
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