Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup, or line it with a slow cooker liner if you like.
Lay the thick-cut pork chops in a single layer in the bottom of the slow cooker. It’s okay if they overlap a little, but try to keep them mostly flat so they cook evenly and get nice and tender.
Raw pork chops arranged in a slow cooker
In a small bowl, stir together the dry ranch seasoning mix and the condensed cream of chicken soup until the mixture is smooth and evenly combined. It will be thick, like a creamy sauce.
Pour the creamy ranch mixture over the pork chops, spreading it with a spoon so all the meat is well coated. The chops don’t need to be fully submerged; the sauce will thin slightly and bubble as it cooks.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and easily pull apart with a fork. Cooking on LOW tends to give the most fall-apart texture.
Creamy ranch sauce being spread over pork chops
Once cooked, gently stir the sauce around the pork chops to loosen any bits from the sides of the slow cooker. Taste the sauce and, if desired, add a pinch of salt or pepper to your liking (keeping in mind the ranch mix is already seasoned).
Serve the pork chops hot, spooning the thick, creamy ranch sauce over the top. If the meat is extremely tender, you can also lightly shred it into the sauce and serve it more like a creamy ranch pork over potatoes, noodles, or rice.
Variations & Tips
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