Slow Cooker Red Enchilada Pork Chops

This slow cooker red enchilada pork chop recipe is the definition of set-it-and-forget-it. With just a handful of pantry staples and a few minutes of prep, you can have fork-tender pork chops bathed in a rich, tangy red enchilada sauce. The slow cooker does all the work, turning simple ingredients into a deeply satisfying dinner that tastes like it simmered all day—because it did.

Pork chops and red enchilada sauce are a match made in slow cooker heaven. The low, gentle heat breaks down the meat until it's succulent and easy to shred, while the sauce mellows and deepens in flavor. Onions add sweetness and body, and the chili powder and cumin bring warmth without overwhelming heat.

This recipe is perfect for busy weeknights, because you can start it in the morning and come home to a dinner that's ready when you are. Serve it over rice, with warm tortillas, or simply on its own with a spoonful of sauce.

Ingredients

Why this recipe works

The slow cooker's low, steady heat is ideal for boneless pork chops. Unlike high-heat cooking methods that can dry out lean meat, the moist environment of the slow cooker gently breaks down the pork's connective tissue, resulting in meat that is tender and juicy.

The long cooking time also allows the flavors of the enchilada sauce, onions, and spices to meld together into a cohesive, savory sauce that coats every bite.

The red enchilada sauce acts as both a cooking liquid and a flavor base. As the pork cooks, it releases its juices into the sauce, enriching it with savory depth. The onions soften and sweeten, balancing the slight tang of the enchilada sauce.

The chili powder and cumin add a warm, earthy backbone that complements the pork without overpowering it. This simple combination of ingredients creates a comforting, homey dish that feels both familiar and special.

Notes and substitutions

Choose boneless pork chops that are about 1 inch thick for even cooking. Thicker chops may need a bit more time, while thinner ones will cook faster. If you prefer bone-in chops, they work too—just add about 30 minutes to the cooking time. The video shows five chops, but the recipe can easily be scaled up or down depending on your slow cooker size and appetites.

Red enchilada sauce is widely available in cans or jars; choose a mild, medium, or hot version to suit your taste. If you prefer to make your own, a simple sauce of tomato, chili, and spices works beautifully.

The chili powder and cumin are classic enchilada seasonings, but you can adjust the amounts to your preference. For a smokier flavor, use ancho chili powder, or add a pinch of cayenne for extra heat.

• Boneless pork chops: Bone-in pork chops (about 1 inch thick) work well; increase cook time by 30 minutes.
• Red enchilada sauce: Use a mild or medium heat level depending on preference. A homemade sauce also works.
• Yellow onion: White or sweet onion can be used in the same amount.
• Chili powder: Use ancho chili powder for a smokier, milder flavor.

Equipment

• Slow cooker (5 to 6 quart)
• Cutting board
• Chef's knife
• Measuring spoons
• Liquid measuring cup