4-Ingredient Dump-and-Go Crockpot Pork Chops

5 h 5 min | easy | high-protein, low-FODMAP

Overhead view of four pork chops in a white slow cooker, covered in creamy mushroom gravy with sliced mushrooms and a light herb sprinkle.

Recipe by Eunice Published Mar 28, 2026

Prep Time	Cook Time	Total Time
5 min	5 h	5 h 5 min

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Introduction

These dump-and-go crockpot pork chops are creamy, cozy, and wonderfully easy for busy weeknights.

With just four ingredients, they are perfect for family dinners, meal prep, or a low-stress Sunday supper.

Ingredients (4 servings)

Adjust servings: ½× 1× 2×

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Ingredients

4 boneless pork chops
1 can (10.5 oz) condensed cream of mushroom soup
1 cup chicken broth
½ cup whole milk

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White plate with a boneless pork chop topped with creamy mushroom gravy and parsley, served beside a large scoop of mashed potatoes.

How to Make 4-Ingredient Dump-and-Go Crockpot Pork Chops

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Layer the pork chops

Place the pork chops in an even layer in the slow cooker.
Overlap them slightly only if needed, so they cook as evenly as possible.
Mix the sauce

Whisk the condensed soup, chicken broth, and milk until smooth.
Stir in the butter now if you want a richer sauce.
Slow-cook until tender

Pour the sauce over the pork chops and cover the slow cooker.
Cook on low for 4 to 6 hours or high for 2 to 3 hours.
The pork is ready when it reaches 145°F and feels tender.
Rest and serve

Let the pork chops rest in the sauce for 5 minutes before serving.
Spoon plenty of the creamy gravy over mashed potatoes, rice, or noodles.

Top-down view of four pork chops in a white slow cooker, covered in creamy mushroom gravy with sliced mushrooms and a light parsley garnish.

Substitutions

Condensed cream of mushroom soup for condensed cream of chicken soup: This swap gives a milder flavor and a familiar gravy taste. The sauce stays thick and creamy.
Milk for evaporated milk: Evaporated milk makes the sauce richer and a little silkier. It also handles long cooking very well.
Chicken broth for unsweetened apple cider: Apple cider gives pork a sweet-savory note that tastes great in fall. The sauce stays smooth and smells amazing.

Close-up of a plated crockpot pork chop topped with creamy mushroom gravy, served beside a mound of mashed potatoes, with a gold fork lifting a tender bite.

Tips

Choose thicker chops: Chops about 1 inch thick stay juicier than very thin cuts. Thin chops can dry out before the sauce is ready.
Whisk before pouring: A smooth sauce coats the pork better and cooks more evenly. Whisking first prevents soup lumps from sitting on the meat.
Use a thermometer: Start checking early if your slow cooker runs hot. Pork stays tender when it reaches 145°F, then rests briefly.
Keep the lid closed: Each peek drops the heat and can stretch the cook time. Wait until the last hour before checking.
Let the sauce settle: The gravy thickens slightly after a short rest. Letting it sit five minutes also helps the pork stay juicy.

Nutrition Facts ^*

Energy	455	kcal
Protein	63	g
Total Fat	18	g
Carbohydrates	6	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Plated crockpot pork chop topped with creamy mushroom gravy and sliced mushrooms, served with a mound of mashed potatoes in a white bowl; a second plate sits blurred in the background on a white wooden table.

FAQ

Can I use frozen pork chops?: Thaw them first for food safety and even cooking. Frozen chops release extra water and thin the sauce.
Why did my pork chops turn out dry?: They were likely thin, overcooked, or both. Start checking early, and choose thicker chops next time.
My sauce is too thin. How can I fix it?: Remove the lid for the last 20 to 30 minutes. You can also simmer the sauce on the stove.
Can I use bone-in pork chops instead?: Yes, and they often stay juicy very well. Add about 30 to 60 minutes, then check for 145°F.
Can I add vegetables to the slow cooker?: Yes. Sliced onions or mushrooms fit best here. Put them under the pork so they soften fully.