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Slow Cooker Creamy Mushroom Pork Chops can be quickly thrown together to create a flavorful dinner without a lot of fuss. Super tender slow cooker pork chops are smothered in a creamy mushroom gravy. They are great served on mashed potatoes, rice, cauliflower rice, or egg noodles!
Like most slow cooker meals, these pork chops are extremely easy to make. With only 4 main ingredients, the prep work is extra fast and easy. The only real work is chopping the onion and possibly the mushrooms if you don’t use pre-sliced ones. It is a great comfort dish for any day of the week.
Line the slow cooker with a disposable liner or spray with non-stick spray. For these slow cooker pork chops, you will want to use thick pork chops. Sprinkle both sides of the pork chop with the seasoning of your choice. I used garlic pepper and a little creole seasoning to give it a little kick, but you can season it with whatever you like. Then just add the condensed mushroom soup, chopped onions, and sliced mushrooms to the slow cooker and you are good to go.
If you’re not a fan of condensed soups try using this Condensed Cream Soup Substitute, which is extremely easy to make and can be frozen for future use.
For a baked version, check out these Creamy Mushroom Pork Chops.
Slow Cooker Creamy Mushroom Porkchops
Equipment
- Slow Cooker
Ingredients
- 4 boneless pork chops
- garlic pepper or seasoning of your choice, to taste
- 1 can condensed cream of mushroom soup (don't add any liquids)
- ½ small onion, chopped
- 8 ounces sliced mushrooms, fresh or canned (drained)
Instructions
- Line the slow cooker with a liner or spray with non-stick spray.
- Sprinkle each side of the pork chops with garlic pepper or seasoning of your choice and place them in the bottom of the slow cooker.
- Spread the condensed soup over the top of the pork chops. Add the onions and mushrooms.
- Cover with lid and cook on low heat for 4-6 hours (or high heat for 2½-3 hours) or until the pork chops are tender to your liking. Pork chops should reach an internal temperature of at least 145° before serving.
