This page gathers five slow cooker pork dishes built around pork chops and pork butt. Each one uses a simple sauce or topping to keep the meat tender and easy to serve.
The recipes range from apple-forward chops to creamy ranch versions and a barbecue-style pork butt, giving this first page a mix of flavors and cuts.
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- 4-Ingredient Slow Cooker Pork Chops and Apples
- 4-Ingredient Slow Cooker Boneless Pork Chops
- 5-Ingredient Slow Cooker Father’s Feast Pork Chops
- 5-Ingredient Slow Cooker Vintage Church Supper Pork Butt
- Slow Cooker 3-Ingredient Amish Stuffing Pork Chops
4-Ingredient Slow Cooker Pork Chops and Apples
These pork chops are layered over sliced apples and unsweetened applesauce, so the fruit softens into a sweet-tart base as the meat cooks. The recipe leaves room for either bone-in or boneless chops, and the apples can be peeled or left with their skins on. Season the pork first, then place it mostly in a single layer over the apple mixture for even cooking.
The slow cooker runs on LOW until the chops are tender and reach at least 145°F in the center. After cooking, the lid is cracked and the chops rest in the warm cooker briefly before serving, when the soft apples and juices are spooned over the top.
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4-Ingredient Slow Cooker Boneless Pork Chops
These boneless pork chops cook in a smooth sauce made from dry ranch seasoning, bright orange French dressing, and condensed cream of chicken soup. The ingredients are stirred together in a bowl before being poured over the chops, which are arranged in an even layer in the slow cooker. A light coating of nonstick spray can be used first if desired.
The chops cook on low or high until tender and cooked through, and the sauce is spooned over them before serving. If a thicker sauce is wanted, the lid can be removed near the end of cooking or the sauce can be transferred to a saucepan and simmered briefly.
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5-Ingredient Slow Cooker Father’s Feast Pork Chops
This version uses thick-cut bone-in pork chops with a creamy, ranch-seasoned sauce that also includes chicken broth and chunky salsa. The sauce is whisked together until mostly smooth, then poured evenly over the chops after they are placed in the slow cooker. The recipe notes not to add extra water because the pork will release juices as it cooks.
The chops cook until tender and reach at least 145°F internally, then they are lifted to a serving platter while the sauce is stirred smooth. If it seems too thin, it can be simmered uncovered on high for a short time to thicken slightly. The finished sauce is spooned generously over the pork before serving.
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5-Ingredient Slow Cooker Vintage Church Supper Pork Butt
This pork butt recipe combines barbecue sauce, brown sugar, apple cider vinegar, and kosher salt for a sweet, tangy slow-cooked main dish. The pork goes into the slow cooker fat-side up, and the sauce is whisked together before being poured over and around the roast. It calls for trimming the thickest fat before cooking.
After cooking on low until very tender, the pork is shredded directly in the slow cooker with two forks and the bone and large pieces of fat are removed. The meat is stirred back into the juices, and it can be broiled briefly in a baking dish for caramelized edges before returning to the slow cooker.
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Slow Cooker 3-Ingredient Amish Stuffing Pork Chops
These pork chops are topped with a mixture of dry herb-seasoned stuffing mix and undiluted cream of chicken soup, creating a simple baked-style slow cooker dinner. The chops are set flat in the bottom of the cooker, then the stuffing mixture is spread evenly over the edges so it covers the meat. A light spray of the cooker helps prevent sticking.
The recipe cooks on low or high until the pork reaches 145°F and is tender, and it specifically says to avoid lifting the lid so the heat stays steady and the stuffing sets properly. After cooking, the chops rest briefly before serving, which helps finish the dish cleanly.
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