Crock Pot Pork Chops and Rice

5 from 1 vote

These crock pot pork chops with rice are so tender they practically melt in your mouth! Best of all, they take a few minutes to prep and the cooking is very hands off. Just dump them in the slow cooker and come back to dinner ready to serve!

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: American

Servings:

Calories: 696kcal

Author: Ryan Allen

Equipment

My Favorite Slow-Cooker

Ingredients

2 cups long grain white rice uncooked
½ medium yellow onion finely diced
4 thick cut boneless pork chops
1 packet Ranch seasoning mix
1 (10.5 ounce) cream of mushroom soup
1 ½ cups chicken broth
3 teaspoons garlic minced
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried thyme
1 cup cheddar cheese shredded

Instructions

Spread uncooked rice and chopped onion on the bottom of the crock pot. Then, place the pork chops on top.
In a medium bowl, add Ranch seasoning mix, cream of mushroom soup, chicken broth, garlic, black pepper, paprika, and dried thyme. Mix until well combined and pour over pork chops and rice.
Cover and cook on high for 2 ½ to 3 ½ hours or low for 5 to 6 hours.
In the last 15 minutes, sprinkle cheese over the top. Cover again until melted.
Garnish with fresh parsley before serving and enjoy!

Notes

Cook this recipe on high for 2½ - 3 ½ hours for the best results. The rice may turn mushy when cooked on low for too long.
The safe internal temperature of pork is 145 degrees Fahrenheit and the temp for well-done pork is 160 degrees. Be sure the meat is fully cooked before serving it!
Only freeze the pork chops if you are preparing freezer meals. The casserole-style rice isn’t great for freezing and reheating.

Nutrition