Creamy Crock Pot Pork Chops with Potatoes and Mushrooms is hearty comfort food at its finest! Full of caramelized onion and garlic flavors with the most delightful creamy mushroom sauce, this amazing slow cooker pork chop recipe is one for the history books.

Crock Pot Pork Chops with Potatoes and Mushrooms - a hearty, healthy slow cooker recipe that is so filling and flavorful!

Alternative Title: Otherworldly Creamy Caramelized Onion Garlic Herb Slow Cooker Pork Chops.

Or, Alternative Title #2: The Only Crock Pot Pork Chops Recipe You’ll Ever Need.

There’s something about the combination of tender pork chops with delicious caramelized onions and potatoes with the finest garlicky mushroom cream sauce that makes for the perfect bite!

If you love pork chops, also try my Roasted Pork Chops with Apples, Smothered Pork Chops, and my Maple Balsamic Pork Chops with Blueberry Olive Tapenade.

Slow Cooker Pork Chops with creamy garlic sauce, potatoes, and mushrooms

This creamy dreamy slow cooker pork chops recipe is scintillating enough even for those of us who are particular about our pork. It calls for all whole food ingredients and skips the cream of mushroom soup.

If you love pork, potatoes, creamy sauces, caramelized onions, and/or mushrooms, it’s worth the steps!

In fact, the concept behind this recipe is no different than your standard Crock Pot Beef Stew.

Let’s chat about the simple ingredients for these easy slow cooker pork chops.

Slow Cooker Pork Chops with garlic cream sauce, potatoes and mushrooms. A healthy, filling comfort food recipe.

Crock Pot Pork Chops Ingredients:

Yukon Potatoes: Our carb of the meal 😉 Potatoes are incredibly satiating without being overly calorically dense, which is why they’re a solid choice when choosing carb sources.

I use mini gold potatoes, which don’t need to be chopped. If you use regular Yukon gold potatoes, chop them into large chunks (about 2-inches).

Avocado Oil: Used for sautéing the onion, mushrooms, and garlic and for searing the pork chops, avocado oil is a phenomenal high temperature cooking oil. It is perfect for applications like this where we’re cooking over high heat because it doesn’t burn like olive oil.

Yellow Onion, Mushrooms, Garlic: Huge flavor makers! Onion, mushrooms and garlic generate bold, rich flavors with a rustic twist for the most amazing sensory experience. Your house will smell like solid gold!

Pork Chops: The protein source here! Pork chops can be finicky when cooking them in a skillet because you must get just the right cook lest they turn out overly dry. I love this recipe because you’re guaranteed a flavorful, tender result.

You can use either bone-in pork chops or boneless pork chops. Whenever the option presents itself, I always go with bone-in because the meat generally turns out more flavorful and tender.

For the Cream of Mushroom Sauce: Full-fat canned coconut milk, gluten-free all-purpose flour (for thickening), chicken broth, Italian seasoning, sea salt, cider vinegar.

This combination is what gives us that creamy, amazing garlic herb sauce that happens to be dairy-free.

Be sure to use full-fat canned coconut milk rather than coconut milk in a carton for the best result. Non-dairy milks are very lean, but full-fat canned coconut milk has the fat content we need for a delicious sauce.

The gluten-free all-purpose flour is used to thicken the sauce.

Recipe Customizations:

If you do dairy, feel free to replace the canned coconut milk with half & half or heavy cream. Just be sure to heat the sauce slowly and don’t bring it to a full boil if you use dairy.
You can also use regular all-purpose flour, tapioca flour, or arrowroot flour.
Toss in some fresh green beans, carrots, or celery if you’d like!

Let’s hurry up and do some slow cooking!

How to Make Creamy Crock Pot Pork Chops:

Sauté the Vegetables:

Add the avocado oil to a large skillet, heat to medium-high, and add the onion and mushrooms. Cook, stirring occasionally, until the onion and mushrooms have turned deeply golden-brown.

Add the garlic and continue cooking for another 1 to 2 minutes.

Transfer the veggies to a bowl and set aside until ready to use.

Sauté the onion and mushrooms until caramelized

Sear the Pork Chops:

Use the same skillet you used to sauté the onion and mushrooms to sear the pork chops. To do so, keep the skillet heated to medium-high and add a touch more avocado oil if necessary.

Sprinkle both sides of the pork chops with sea salt, then place on the hot skillet.

Sear for 2 to 3 minutes per side, until golden-brown.

Make the Sauce:

While the vegetables are sautéing and the meat is browning, make the sauce.

To do so, simply add all of the ingredients for the sauce to a small saucepan and whisk well.

Bring to a full boil and whisk constantly until sauce thickens – this should only take a couple of minutes! Set sauce aside until ready to use.

Slow Cook Everything:

Place the potatoes at the bottom of the slow cooker.

Transfer the seared pork chops to the crock pot, placing them on top of the potatoes.

Place potatoes at the bottom of the crock pot then place the seared pork chops on top

Add the sautéed vegetables and mushrooms followed by the sauce.

Transfer the sautéed onion and mushrooms on top

Stir as best you can, then secure the lid on the slow cooker.

Slow cook on HIGH heat for 3-4 hours or LOW heat for 6 to 8 hours.

Serve the pork chops with potatoes and mushrooms slathered in sauce alongside your favorite side dishes and enjoy!

Store leftovers in an airtight container in the refrigerator for up to 5 days. Leftovers are even more flavorful the next day after the flavors have had more time to develop.

Recipe Tips:

If you’d like to minimize cleanup, you can use the same skillet for cooking the vegetables, searing the pork chops, and preparing the sauce. Do note that this will require more time as you’ll be performing each task one at a time.
To minimize prep time, you can use two separate skillets to sear the pork chops and sauté the onion and mushrooms and a separate pot for the sauce.
If you’re running low on prep time, you can skip the process of sautéing the onion, mushrooms and garlic. I personally love the flavor that sautéed onions and mushrooms bring to a dish, but tossing them into the slow cooker raw works perfectly fine too.
Be sure to take the internal temperature of the chops to check for doneness. They are fully cooked at 145 degrees F. Thinner chops require less time than thick cut pork chops, so for the best results, spot check using a meat thermometer. Because we are cooking for tenderness, the internal temp should be much higher than 145 at the end of cooking.

That’s it! Tender, flavor-blasted chops engulfed in a cozy creamy sauce.

Slow Cooker Creamy Pork Chops with dairy-free sauce, potatoes, and mushrooms

While there are more steps than my typical dinner recipe, each step is very straightforward and easy. I’m betting this process is nothing new to you.

I see this as being a great meal prep recipe and also amazing for any weeknight meal to feed the family or entertain guests. Set it and forget it recipes just make life so easy!

Fan of shredded pork? Make my Instant Pot Carnitas, Instant Pot Pulled Pork and Apples, and Instant Pot Pulled Pork with Pineapple!

If you love slow cooked meat recipes, also check out some of my favorite crock pot recipes.

More Slow Cooker Recipes:

May your slow cooking season be rich and bountiful!

Blue plate with a Pork Chop with creamy garlic sauce, potatoes, and mushrooms with a golden napkin and a gold fork, ready to serve.

Slow Cooker Pork Chops and Potatoes

4.34 from 30 votes

This creamy garlicky slow cooker pork chops with potatoes is the most comforting crock pot meal! Enjoy it as is or with side dishes such as pasta noodles, rice, or roasted vegetables.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 Servings

Equipment

Crock Pot

Ingredients

Slow Cooker Pork Chops:

24 ounces Yukon gold potatoes chopped into 2-inch chunks*
2 Tbsp avocado oil
4 to 5 pork chops**
1 large yellow onion diced
8 ounces baby bella mushrooms chopped
5 cloves garlic minced

For the sauce:

1 (15-oz) can full-fat coconut milk
½ cup chicken broth or beef broth
1 Tbsp cider vinegar or lemon juice
2 Tbsp gluten-free all-purpose flour
1 Tbsp dried parsley***
½ tsp sea salt to taste