Slow Cooker Pork Chops and Stuffing — Five Ingredients, One Pot Tips, FAQ & printable recipe

Tips for success

Uniform chop thickness is the single biggest upgrade to this recipe. When the pack contains one thick chop and several thin ones, pound the thick one gently or slice it horizontally so everything finishes together.

An instant-read thermometer inserted sideways keeps the probe in the meat rather than the crock, which gives a true reading. If the sauce seems thinner than expected at the end, leave the lid off on High for ten to fifteen minutes — the steam escapes and the sauce tightens quickly.

Resist adding water beyond the measured cup. Slow cookers trap every drop of moisture, and extra liquid is the usual cause of soupy stuffing. The condensed soup already carries salt, so taste at the table before adding anything extra.

For the most even texture, scrape the soup dollops toward the edges of the crock when loading; the corners are the driest spots and benefit most from the concentrated soup sitting there during the long cook.

Variations

• Mushroom version: Swap the cream of chicken soup for cream of mushroom and add a handful of sliced mushrooms over the chops before the stuffing layer. The flavor deepens and the sauce stays just as creamy.
• Bone-in chops: Use bone-in chops of the same thickness for extra flavor and juiciness. Keep the same layering, choose Low, and add up to thirty minutes before checking the temperature in the thickest chop.
• Turkey chops: Thin turkey cutlets work in place of pork with the same layering and a shorter cook — check on High after about 1 1/2 hours. The stuffing and sauce stay identical and just as comforting.
• Extra gravy: For a saucier plate, add an extra half cup of broth with the soup. The stuffing stays moist while noticeably more glossy sauce collects at the bottom of the crock for spooning over.

Storage and make-ahead

Fridge

Refrigerate leftovers in airtight containers within 2 hours; they keep 3 to 4 days with the sauce stored alongside the pork.

Freezer

Freeze portions up to 2 months in freezer-safe containers with the sauce included; thaw overnight in the refrigerator before reheating.

Reheat

Reheat covered in the microwave in 60-second bursts, or in a covered dish at 325°F (165°C) until steaming, adding a spoonful of broth if dry.

Cool leftovers no more than 2 hours after cooking, then transfer them to shallow airtight containers so the stuffing chills quickly along with the pork.

Keep the sauce with the meat; it protects the chops from drying in the refrigerator. Everything keeps well for three to four days, and the flavors settle in pleasantly overnight, making the second serving arguably better than the first.

The assembly takes ten minutes, so the practical make-ahead move is morning assembly: pat the chops dry, load the crock in order, cover, and refrigerate the insert if the cooker allows it, or set the cooker on a timer-safe Low schedule. Cooked leftovers also make an easy ahead plan — refrigerate a full batch and reheat portions across two dinners without any loss of texture.

Serving ideas

Plate the dish the way it cooks: a mound of stuffing first, a chop set on top, and the creamy sauce spooned generously over everything so it runs down the sides.

The stuffing is rich and savory, so simple green vegetables — steamed green beans, roasted broccoli or a crisp salad — balance the plate without competing. A spoon of cranberry sauce on the side is a classic companion for pork and stuffing and adds a bright note.

For a family-style presentation, bring the whole insert to the table on a trivet and let everyone serve themselves; the crock keeps the food warm through the meal. If serving a crowd, double the recipe in a 7-quart cooker and add thirty minutes on Low. Warm plates make a noticeable difference with a creamy sauce, so run them under hot water and dry them just before plating.

Frequently asked questions

Recipe card

Slow Cooker Pork Chops and Stuffing — Five Ingredients, One Pot

Prep 10 minCook 4 hRest 3 minTotal 4 h 13 minServes 5

Ingredients

• 5 boneless pork chops (about 2 lb), about 1 inch thick
• 6 oz dry herb stuffing cubes (about 4 cups)
• 1 can (10.5 oz) condensed cream soup (chicken flavor)
• 1 cup chicken broth

Instructions

1. Pat the pork chops dry with paper towels on both sides. Dry surfaces keep the finished sauce from thinning as the chops release their juices during the long, gentle cook. Keep the chops in the refrigerator until the cooker is ready, and never leave raw pork out for more than 30 minutes before it goes into the crock.
2. Lay the chops in a single, slightly overlapping layer in the slow cooker insert, fanning them out like a hand of cards. Even coverage matters: chops stacked in a tall pile cook unevenly, and the pieces buried at the bottom sit in cooler zones longer than the ones near the top of the layer.
3. Scatter the dry herb stuffing cubes evenly over the chops, covering them from edge to edge. Do not stir. The cubes stay distinct at this stage; they drink the broth and soup below them as the cooker heats and turn into a moist, savory blanket by the end of cooking.
4. Spoon the condensed cream soup over the stuffing in several dollops, spacing them across the whole surface. Resist the urge to spread or mix. The soup melts down through the layers on its own, seasoning everything it touches and keeping the stuffing on top from drying out during the long, gentle cook.
5. Pour the chicken broth slowly and evenly over everything, aiming for the corners of the crock as well as the center. The broth settles to the bottom, turns to steam around the chops, and finishes as a thick, creamy sauce. Do not stir; the layering is what keeps the texture right.
6. Place the lid on the slow cooker and set it to Low for 4 to 5 hours, or High for 2 to 3 hours. Keep the lid closed the whole time. Every lift of the lid releases steam and heat, and each peek can add twenty minutes or more to the total cooking time.
7. Near the end of cooking, insert an instant-read thermometer sideways into the thickest chop. Pull the cooker off heat when the pork reads 145°F (63°C), then let the chops rest in the hot cooker for at least 3 minutes so the juices settle. The meat should look pale and braised, with no browning anywhere.
8. Spoon a mound of stuffing onto each plate, set a chop on top, and finish with a generous spoonful of the creamy sauce from the bottom of the crock. Serve straight away while the sauce is still glossy and steam still rises off the plates. The stuffing should be moist and cohesive, never wet or separate.

Contains: gluten, celery, milk

Estimated nutrition per serving

Calories

540

Protein

42 g

Carbohydrates

30 g

Fat

26 g

Fiber

2 g

Sugar

3 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.