Servings: 4 | Prep time: 5 minutes | Cook time: 5–6 hours (LOW) or 2½–3 hours (HIGH)| Total time: Varies
There are some meals that just feel like home. This 4-Ingredient Slow Cooker Pork Chops and Stuffing is one of them. Tender, juicy pork chops, savory herb stuffing, and a rich, creamy mushroom gravy — all cooked together in one pot with almost no effort.
This recipe is a classic for a reason. It uses simple pantry staples: pork chops, stuffing mix, cream of mushroom soup, and chicken broth. The slow cooker does all the work, transforming these humble ingredients into a comforting, satisfying dinner that tastes like a warm hug.
Serve it with a side of green beans or cranberry sauce, and you have a complete meal that’s perfect for busy weeknights, cozy Sundays, or even a Thanksgiving-inspired dinner any time of year.
Why You’ll Love This Recipe
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Only four ingredients – Pork chops, stuffing mix, cream of mushroom soup, chicken broth.
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Five minutes of prep – Layer, sprinkle, pour, cover, walk away.
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Tender, juicy pork chops – The slow cooker does all the work.
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Savory herb stuffing – Absorbs the creamy sauce perfectly.
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Set-it-and-forget-it – Perfect for busy days.
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Budget-friendly – Simple ingredients, minimal cost.
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Kid-approved – A classic comfort food that everyone loves.
Ingredients
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Boneless pork chops (about 1 to 1½ pounds total, ¾–1 inch thick) – 4
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Stuffing mix (such as Stove Top), any flavor – 1 (6-ounce) box
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Condensed cream of mushroom soup – 1 (10.5-ounce) can
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Low-sodium chicken broth – 1 cup
Optional Add-Ons
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Salt and black pepper – To taste (for seasoning pork chops)
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Fresh parsley – For garnish
Ingredient Notes
What kind of pork chops? Boneless pork chops work well. Look for chops that are ¾ to 1 inch thick. You can also use bone-in pork chops — add 30–60 minutes to the cooking time.
What kind of stuffing mix? Any dry herb stuffing mix works. Stove Top is the classic brand (chicken flavor, sage flavor, or cornbread flavor). You can also use store-brand stuffing mix.
What kind of cream of mushroom soup?Campbell’s is the classic brand. Store brand works fine. Do not use “healthy” or low-fat versions — they can be thinner and less flavorful.
What kind of broth? Low-sodium chicken broth is recommended because the stuffing mix and cream of mushroom soup already contain salt. If you only have regular broth, reduce or omit any additional salt.
Do I need to season the pork chops? A light sprinkle of salt and pepper on the pork chops before adding them to the slow cooker enhances the flavor, but it’s not required.
Do I need to brown the pork chops first? No. The slow cooker does all the work. However, if you have an extra 5 minutes, searing the chops in a hot skillet for 1–2 minutes per side adds depth of flavor and a nicer color. It’s optional but recommended.
Do I need to grease the slow cooker? Yes. Lightly greasing prevents sticking and makes cleanup easier.
What size slow cooker? A 4- to 6-quart slow cooker works best.
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Spray the inside of your 4- to 6-quart slow cooker with nonstick cooking spray (or lightly grease it) to make cleanup easier.
Step 2: Add the Pork Chops
Lay the 4 boneless pork chops in a single layer on the bottom of the slow cooker. It’s okay if they overlap slightly, but try to keep them mostly flat so they cook evenly.
Step 3: Make the Sauce
In a medium bowl, whisk together:
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1 can (10.5 oz) condensed cream of mushroom soup
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1 cup low-sodium chicken broth
Whisk until smooth and well combined.
Step 4: Add Half the Sauce
Pour about half of the soup mixture evenly over the pork chops, making sure each chop gets some of the liquid.
Step 5: Add the Stuffing
Sprinkle the dry stuffing mix evenly over the top of the pork chops and sauce. Do not stir— just let it sit on top like a layer.
Step 6: Add the Remaining Sauce
Drizzle the remaining soup mixture over the stuffing as evenly as you can. Use the back of a spoon to gently press the stuffing down so it’s lightly moistened, but don’t pack it too tightly.
Step 7: Cover and Cook
Cover the slow cooker with the lid. Cook on:
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LOW for 5 to 6 hours, or
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HIGH for 2½ to 3 hours
The pork chops are ready when they are tender and cooked through, and the stuffing is soft and set. Cooking time can vary a bit depending on your slow cooker and the thickness of the chops.
Step 8: Serve
Once done, taste the stuffing and add salt and pepper if needed. Serve the pork chops topped with a big scoop of the stuffing and a spoonful of the sauce from the bottom of the slow cooker.
Variations & Tips
Make It with Bone-In Pork Chops
Use 4 bone-in pork chops (about 1 inch thick). Increase cooking time:
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LOW for 6–7 hours
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HIGH for 3–4 hours
Make It with Chicken
Substitute 4 boneless, skinless chicken breasts or thighs for the pork chops. Cooking time remains the same for thighs; for breasts, check at the shorter end of the range.
Add Vegetables
Add to the slow cooker along with the pork chops:
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1 cup frozen peas and carrots – Adds color and sweetness
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1 cup sliced mushrooms – Adds earthy depth
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½ cup diced celery – Adds crunch
Make It Cheesy
Sprinkle ½ cup of shredded cheddar or Parmesan cheese over the stuffing during the last 15 minutes of cooking. Cover and let the cheese melt.
Make It with Cream of Chicken Soup
Substitute cream of chicken soup for the cream of mushroom soup for a different flavor profile.
Make It Gluten-Free
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Use gluten-free dry stuffing mix (several brands make it)
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Use gluten-free cream of mushroom soup(several brands make it)
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Use gluten-free chicken broth (most are)
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days. The stuffing will absorb more liquid as it sits — it becomes more like a casserole.
Reheating:
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Microwave: 1–2 minutes per serving. Add a splash of broth or water if it seems dry.
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Oven: 350°F for 10–15 minutes, covered with foil.
Freezing: This dish freezes reasonably well for up to 2 months. The stuffing may soften slightly, but the flavor remains good. Freeze in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs)
Do I need to cook the stuffing before adding it to the slow cooker?
No. The dry stuffing mix goes into the slow cooker raw. It will absorb the sauce and cook as the pork chops cook.
Why do I need to add half the sauce before the stuffing?
Adding half the sauce first ensures the pork chops stay moist. The stuffing goes on top, and the remaining sauce drizzled over it helps the stuffing soften without becoming mushy.
Why is my stuffing too dry?
A few possibilities:
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You didn’t add enough liquid (stick to 1 cup of broth)
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Your slow cooker runs hot (some older models do)
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You cooked it too long (check at the shorter end of the time range)
To fix: add a splash of broth or water and stir gently.
Why is my stuffing too wet or mushy?
A few possibilities:
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You added too much liquid (stick to 1 cup of broth)
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Your slow cooker traps more moisture than usual
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You packed the stuffing down too tightly (leave it loose)
What should I serve with this?
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Green beans – Steamed or sautéed with garlic
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Cranberry sauce – For a Thanksgiving-inspired meal
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A simple green salad – With a tangy vinaigrette
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Mashed potatoes – For extra comfort (though the stuffing is already a starch)
Can I double this recipe?
Use a 6- to 7-quart slow cooker for a double batch. Double all ingredients. Cooking time may increase by 30–60 minutes.
What to Serve With It
As a complete meal:
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These pork chops and stuffing with a side of green beans or cranberry sauce
Classic pairings:
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Green beans – Steamed or sautéed with garlic
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Cranberry sauce – For a Thanksgiving-inspired meal
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A simple green salad – With a tangy vinaigrette
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Roasted carrots – Sweet and earthy
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Dinner rolls – For sopping up extra sauce
For a Sunday supper:
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These pork chops and stuffing
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Green beans
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Cranberry sauce
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Dinner rolls
For a potluck:
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Serve from the slow cooker on WARM
Why This Recipe Works
This four-ingredient slow cooker recipe is a classic comfort food for a reason. Here’s why it works so well:
Boneless pork chops become tender and juicy during long, slow cooking. The gentle heat keeps them moist without drying out.
Dry stuffing mix absorbs the creamy sauce as it cooks, becoming soft, savory, and flavorful. The herbs (sage, thyme, parsley) add classic comfort flavor.
Cream of mushroom soup provides a creamy, savory base and helps create the rich sauce.
Chicken broth thins the soup to the right consistency and adds moisture for the stuffing to absorb.
The slow cooker provides gentle, even heat that cooks the pork chops and stuffing without scorching. The covered environment traps steam, which keeps everything moist.
The result is a dish that’s creamy, savory, and deeply satisfying — with almost no effort at all.
Final Thoughts
These 4-Ingredient Slow Cooker Pork Chops and Stuffing are proof that you don’t need a long list of ingredients or complicated techniques to create a delicious, comforting meal. Pork chops, stuffing mix, cream of mushroom soup, and chicken broth — that’s all it takes to make a dish that’s tender, savory, and deeply satisfying.
The slow cooker does all the work. The pork chops become tender and juicy. The stuffing absorbs all that creamy goodness. And the whole thing comes together with almost no effort.
Make them for a busy weeknight. Make them for a Sunday supper. Or make them just because you’re craving a taste of classic comfort food. Your family will ask for them again and again.