Easy Pork Chops in Slow Cooker with Mushroom Soup
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Pork Chops in Slow Cooker with Mushroom Soup are fall-off-the-bone, melt-in-your-mouth tender. And the gravy! You’ll want to spoon it over your side dishes and mop up every last drop with some bread. Made with fresh veggies and pantry staples, this recipe is as delicious as it is easy and accessible!
Table of Contents
Pork Chops in Slow Cooker with Mushroom Soup
I’ve never met a mushroom I didn’t like, and I love adding them to chicken and beef recipes for extra savory flavor.
But for some reason, I always forget that they’re delicious with pork too — especially when we’re talking about gravy!
So I tossed some pork chops in the slow cooker with mushroom soup, beef stock, extra sauteéd mushrooms and onions, and plenty of spices.
The results were truly incredible for such a simple recipe, which is always a win in my book!
I’m definitely adding this to my rotation of pork chop dinners. If gravy isn’t your thing, you’ll love my baked ranch or cast iron apple recipes instead.
Ingredient Notes and Substitutions
- Bone-in Pork Chops – The bone helps keep the meat nice and moist, and less likely to fall apart in the crockpot.
Look for chops that are about 1 inch thick and have some fat and marbling throughout.
You can use thick, boneless chops if needed, but you may need to reduce the cooking time. - Seasonings – Mix together garlic powder, onion powder, paprika, salt, and pepper, then rub that mixture into both sides of the meat.
Once seared, the spices will create a sort of crust on the outside and the flavors will be locked in. - Mushrooms – Cremini (or baby bella) are my favorite for slow cooker pork chops with cream of mushroom soup.
They’re the convenient size of button mushrooms but with the deeper flavor of portobellos.
That said, white or button will work in a pinch! - Onion & Garlic – Here’s where you really want to stick with fresh vs powdered because they add so much flavor to the gravy.
Yellow onions are best, but sweet white ones are good too. - Cream of Mushroom Soup – The rich and creamy base of the gravy!
For another layer of flavor, make your crockpot pork chops with cream of mushroom soup and cream of celery soup — one can of each. - Beef Stock – The best substitute would be mushroom stock, but that can sometimes be hard to find.
Vegetable stock is the next best option, though you’ll want to add some Worcestershire sauce to get that savory, beefy flavor.
Tips to Make Perfect Slow Cooker Pork Chops with Cream of Mushroom Soup
- Skip the sear if you’re short on time.
You can place seasoned pork chops in the slow cooker with mushrooms, onion, and garlic instead of cooking them first, but I really recommend against it.
Searing the meat first adds extra flavor and locks in all those yummy juices, while cooking the veggies and garlic does a lot for the texture.
- But don’t cook them too high if you choose to!
Medium-high heat works best — any hotter, and the seasonings may burn and create a bitter flavor.
Be sure to sear the chops for just 2 to 3 minutes per side, and work in batches to avoid crowding the pan.
They don’t need to be cooked all the way through as they’ll finish in the crockpot.
- Tent the chops while you thicken the gravy.
It will help keep them warm for serving! The meat can also use that time to rest so it stays nice and juicy once you start slicing.
You can also place the pork chops in the slow cooker with mushroom soup gravy after it’s been thickened if you’re not quite ready to serve.
Make sure to switch the crock to warm so they don’t keep cooking.
Prep Ahead
- Slice mushrooms and onion
- Make the gravy
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Large Skillet for searing the chops, cooking the veggies, and making the gravy.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
Serving Suggestions
Mashed potatoes, rice, or egg noodles are the best sides for crockpot pork chops with cream of mushroom soup.
They soak up all the extra gravy and make for a really filling meal.
You could also keep things a bit lighter and serve this dish with a big green salad and some fresh bread.
Or, make a feast with creamy mac and cheese and your choice of vegetable. Green beans, broccoli, or candied carrots are my top picks!
Storing and Reheating Leftovers
Allow the meat to cool, then transfer it to an airtight container with the gravy. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheat leftovers in a skillet over medium-low heat, adding a splash of milk or beef stock as needed to loosen the gravy.
If frozen, thaw in the refrigerator overnight before reheating pork chops in the slow cooker with mushrooms and gravy. Or, warm on the stove as directed above.
Crockpot Pork Chops with Cream of Mushroom Soup FAQ
As long as you stick to the recommended cook time — 6-8 hours on Low or 3-4 hours on High — you shouldn’t need to worry.
But you can also check the internal temperature with a digital thermometer. Remove a chop from the crock and place it on a plate, then insert the thermometer into the center, avoiding the bone.
Pork is considered safe to eat once it reaches 145°F.
Yes — cooking pork chops in a slow cooker with mushroom soup often creates a thick enough gravy on its own (thanks to all of that creaminess). If it’s already to your liking, then you can skip the cornstarch step at the end of the recipe.
Add a splash of Worcestershire sauce for deeper savory flavor or a little Dijon mustard for tang.
You can also stir in some fresh herbs like thyme or sage at the end while thickening the gravy.
Be sure to taste slow cooker pork chops with cream of mushroom soup first so you know what it needs!
Enjoy!
With love, from our simple kitchen to yours.
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Easy Pork Chops in Slow Cooker with Mushroom Soup
Ingredients
- 4 bone-in pork chops, 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon extra virgin olive oil
- 8 ounces cremini mushrooms, sliced (about 2 cups)
- 1 large yellow onion, thinly sliced (about 1 cup)
- 3 cloves garlic, minced
- 2 cans, 10.5 ounces each cream of mushroom soup
- 1 cup beef stock
- 2 tablespoons cornstarch
- 2 tablespoons water
- Fresh chopped parsley, optional for garnish
Instructions
- Season the Pork Chops: Sprinkle both sides of the pork chops with kosher salt, black pepper, paprika, garlic powder, and onion powder. Use your fingers to rub the seasonings into the meat.
- Sear the Pork Chops: Heat a large skillet over medium-high heat. Once hot, add the oil and sear the pork chops in a single layer for 2 to 3 minutes per side until golden brown. If necessary, cook in batches to avoid overcrowding. Transfer the seared pork chops to a 6-quart or larger slow cooker.
- Cook the Vegetables: In the same skillet, add the sliced mushrooms and onion. Sauté over medium-high heat for 3 to 5 minutes, or until the onion is translucent. Add the minced garlic and cook for another minute, stirring constantly. Transfer the vegetables to the slow cooker, spreading them evenly over the pork chops.
- Prepare the Gravy: Pour the cream of mushroom soup and beef stock into the skillet. Whisk over medium heat until smooth and combined. Pour the gravy mixture over the vegetables and pork chops in the slow cooker.
- Cook: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork chops are tender and the internal temperature reaches 145°F.
- Thicken the Gravy: Remove the pork chops from the slow cooker and place them on a plate. Tent with foil to keep warm. In a small bowl, mix the cornstarch and water to create a slurry. Turn the slow cooker to high, add the slurry to the gravy, and stir well. Let the gravy cook for 5 to 10 minutes, or until thickened.
- Serve: Return the pork chops to the slow cooker and spoon the thickened gravy over the top. Garnish with chopped parsley and serve over mashed potatoes, rice, or noodles.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2025
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