Serves: 6
Prep: 15 minutes
Cook: 6–7 hours on LOW or 4–5 hours on HIGH
Ingredients
- 6 boneless pork chops, about 5–6 oz each
- 1½ lb (680 g) baby Yukon Gold potatoes, halved
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 cup (240 ml) low-sodium chicken broth
- 1 packet (1 oz / 28 g) ranch seasoning mix
- ½ cup sour cream
- 2 cloves garlic, minced
- ½ tsp black pepper
- ½ tsp dried parsley
- 2 tbsp fresh parsley, chopped, optional
Directions
- Prepare potatoes: Wash and halve the baby potatoes, keeping the pieces roughly the same size.
- Make the sauce: Whisk together cream of chicken soup, chicken broth, ranch seasoning, garlic, black pepper, and dried parsley.
- Layer: Put the potatoes in the bottom of a 6-quart slow cooker. Place the pork chops on top in a single layer.
- Add sauce: Pour the ranch mixture evenly over the pork and potatoes.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours.
- Check pork: The thickest part should reach 145°F (63°C), followed by a brief rest.
- Add sour cream: During the final 15–20 minutes, gently stir the sour cream into the sauce.
- Finish: Make sure the potatoes are fork-tender. Turn off the slow cooker and let everything rest uncovered for about 5 minutes.
- Serve: Garnish with fresh parsley and spoon the creamy ranch sauce over the pork and potatoes.
