If you are looking for a complete and straightforward one-pot fall dinner, these slow cooker pork chops with stuffing are ideal! This recipe gives you all the cozy flavors of a Sunday dinner with barely any effort.
This is one of those “dump and go” slow cooker recipes that make busy weeknights so much easier. The pork goes in, the stuffing goes on top, and the slow cooker does the work while you’re doing literally anything else.
No separate side dishes, no timing stress, no wondering if the pork chops will turn out dry (they won’t). The stuffing gets this crispy-chewy thing happening on top while staying soft underneath, soaking up all the flavors from the pork. The chops stay tender because they’re braising in their own juices the whole time.
If you think pork chops are boring or that slow cooker meals are mushy, this will change your mind. It’s the kind of meal that feels more put-together than the effort it actually requires. Plus, it’s just one pot to wash!
You’ll find the ingredient list and step-by-step instructions below, along with a few simple tips. This is one of my family’s favorite fall dinners, and I know you will love it too!
Looking for more fall slow cooker recipes? Try cranberry pot roast, whole chicken with stuffing, or slow cooker cranberry pork roast.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Pork chops: Either boneless or bone-in work fine. Just make sure they’re about 1-inch thick for the best results.
- Onion
- Celery
- Garlic
- Cream of mushroom soup
- Chicken broth
- Stuffing mix
- Butter
How to Make Slow Cooker Pork Chops with Stuffing
- Arrange your pork chops at the bottom of your crockpot. Layer the diced onions, sliced celery, and minced garlic over the top.
- In a mixing bowl, combine the cream of mushroom soup with the chicken broth. Stir, then pour this mixture over your pork chops and vegetables.
- Using the same bowl (because who wants to wash more dishes?), mix your stuffing mix with the melted butter.
- Carefully spread the stuffing mixture over the top of everything in the crockpot.
- Put the lid on and let your crockpot work its magic! Cook on low for 6 hours or high for 3-4 hours. The pork chops need to reach 145 degrees F for food safety, and I always use a meat thermometer to check.
Serving Ideas
These tender, savory slow cooker pork chops are practically begging for some classic comfort food sides! My family’s absolute favorite pairing is a big bowl of creamy mashed potatoes.
Here are some other delicious side dish ideas that work beautifully:
- Green vegetables like steamed broccoli or green beans
- A fresh garden salad
- Roasted carrots or sweet potatoes
- Cranberry sauce
- Dinner rolls or crusty bread for sauce-soaking
How to Store
Store any leftovers in an airtight container in the fridge for 3-4 days. The stuffing might absorb more liquid as it sits.
My preferred reheating method is on the stovetop, because it helps maintain the texture better than the microwave. Simply heat everything over medium heat for about 10-12 minutes, stirring occasionally, until it’s heated through. You may want to add a splash of broth or water if the mixture seems dry.
Tips & Tricks
Be sure to check out the step by step instructions
- Look for chops that are about 1-inch thick, as they’ll stay juicier during the long cooking time.
- This recipe works with either bone-in or boneless pork chops. If using boneless chops, reduce the cooking time by about 30 minutes.
- Dice the veggies the night before and store them in the fridge to make your morning prep effortless.
- Modern pork is very lean and can quickly become dry. So check the temperature earlier rather than later, especially if your chops are on the thinner side. They should reach 145 degrees F.
- You can use cream of chicken soup or cream of celery soup as an alternative to cream of mushroom soup.
- Toss some cranberries into the slow cooker to add some seasonal fall flavor to the dish.
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Slow Cooker Pork Chops with Stuffing
Ingredients
- 2 ½ pounds pork chops 5 pork chops
- 1 medium onion diced
- 3 ribs celery sliced
- 2 cloves garlic minced
- 1 can cream of mushroom soup 10.5 ounce
- 1 cup chicken broth
- 1 box stove top stuffing mix 6 ounce, any flavor
- ¼ cup butter melted
Instructions
- Dice the onions, celery, and garlic.1 medium onion, 3 ribs celery, 2 cloves garlic
- Place the pork chops into the crockpot and top with the diced veggies.2 ½ pounds pork chops
- In a bowl, combine the cream of mushroom soup and chicken broth. Then pour over the pork chops.1 can cream of mushroom soup, 1 cup chicken broth
- In the same bowl, mix together the stuffing mix and melted butter.1 box stove top stuffing mix, ¼ cup butter
- Add the stuffing into the crockpot and spread it on top of the pork chops.
- Cover and cook on low for 6 hours or on high for 3-4 hours, until the pork chops reach an internal temperature of 145 degrees F.
Notes
- Look for chops that are about 1-inch thick, as they’ll stay juicier during the long cooking time.
- This recipe works with either bone-in or boneless pork chops. If using boneless chops, reduce the cooking time by about 30 minutes.
- Dice the veggies the night before and store them in the fridge to make your morning prep effortless.
- Modern pork is very lean and can quickly become dry. So check the temperature earlier rather than later, especially if your chops are on the thinner side. They should reach 145 degrees F.
- You can use cream of chicken soup or cream of celery soup as an alternative to cream of mushroom soup.
- Toss some cranberries into the slow cooker to add some seasonal fall flavor to the dish.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
This recipe is a keeper! Ive only added my Pork season directly on chops before following the recipe. Delicious!!!