Slow Cooker Pork Chops with Mushroom Soup and Rice

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If you’re craving a comfort, no-fuss, hearty meal, these slow cooker boneless pork chops with mushroom soup and rice are just the ticket!

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The pork cooks low and slow until it’s fall-apart tender, then gets mixed with a rich, savory mushroom gravy that the rice soaks up. 

• Prep time: 10 minutes
• Cooking time: 6-8 hours
• Total time: 7 hours, 5 minutes
• Servings: 4 to 6
• Prep level: Beginner +

This is the perfect easy dinner on busy weeknights. It’s a set-it-and-forget-it recipe that turns simple ingredients into a warm, satisfying dish the whole family will love.

Step-by-Step Instructions

• Spray a slow cooker liner with nonstick cooking spray. Place the pork chops at the bottom of the slow cooker. Layer the fresh mushrooms on top of the pork chops.

• Add the cream of mushroom soup, followed by the dry soup mix and Worcestershire sauce.

• Pour in the chicken broth and water. Toss in the cubes of butter and cover with the lid.
• Cook on low until the pork is tender and easily pulls apart with a fork. All slow cookers cook differently, so cooking times may vary. You can check the doneness with a meat thermometer. The safe internal temperature for pork is 145°F.

• Shred the pork and return it to the slow cooker. Stir in the rice and cover. Cook until the rice is tender. Remove the lid and stir.

• Add fresh chopped parsley and shredded parmesan cheese (optional) before serving and enjoy!

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

1. Use boneless thick pork chops – Go for thick-cut boneless pork chops for the best texture. They hold up better to slow cooking and shred very easily.
2. Use cream soups – For a rich and creamy base, use canned condensed soup. You can enhance the flavor and thin the gravy with a splash of chicken broth.
3. Slow and low – Cooking on low heat and for a long time helps tenderize the pork and make it more flavorful. They will still taste great if cooked on high for 3-4 hours, but they might not be as tender.
4. Add rice at the end –  Avoid adding uncooked rice at the beginning, as it can get mushy. Stir in the rice when 30 minutes remain. Some of the heat escapes when you add the rice, so cook on a higher temperature for the duration.

Storage

Store leftovers in an airtight container and in the fridge for 3 to 4 days.

Reheating

Stovetop – Warm over medium heat in a saucepan. Add a splash of broth or water to loosen the gravy as needed.

Microwave – Heat in a microwave-safe dish covered loosely with a lid or a damp paper towel. Stir halfway through to heat evenly. Add a little water or broth if needed.

Slow Cooker (for large batches) – Warm on low heat for 1-2 hours, stirring occasionally and adding extra liquid as needed.

What to Serve with Crockpot Pork Chops

Take this one-pot meal to the next level by pairing it with:

• Vegetable Side Dish – Steamed Broccoli, Roasted Brussels Sprouts, or Green Beans
• Simple Green Salad
• Crusty Warm Bread
• Omit the Rice – Serve over mashed potatoes or egg noodles

Continue to Content

Yield: 6 servings

Slow Cooker Pork Chops with Mushroom Soup and Rice

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Delicious boneless pork chops that are cooked low and slow until it's fall-apart tender, then gets mixed with a rich, savory mushroom gravy that the rice soaks up. 

Prep Time 10 minutes

Cook Time 7 hours

Additional Time 30 minutes

Total Time 7 hours 40 minutes

Ingredients

• Non-stick cooking spray
• 4 boneless pork chops (about 1.5 pounds)
• Sliced fresh mushrooms – 8 ounces
• 1 can of cream of mushroom soup (10.5 ounces)
• 1 packet of onion soup mix
• 1 tablespoon Worcestershire sauce
• 2 cups chicken broth
• 1 cup of water
• 6 tablespoons unsalted butter
• Salt and black pepper to taste
• 1 cup white rice
• Garnish (optional) – Chopped fresh parsley and grated parmesan cheese

Instructions

1. Spray the slow cooker with non-stick cooking spray.
2. Add the pork chops.
3. Next, add the fresh mushrooms, onion soup mix, Worcestershire sauce, salt, pepper, chicken broth, and water.
4. Add the chunks of butter. Cover with the lid and cook on low heat for 6 to 7 hours. 
5. Take the lid off. Bring out the pork chops and shred with two forks.
6. Return the pork to the slow cooker.
7. Stir in the rice until it is covered with liquid.
8. Return the lid and cook on high for 30 minutes or until rice is done cooking.
9. Remove the lid and give it a good stir to blend everything. Check the rice texture; you may have to cook it for another 5 to 10 minutes.
10. Sprinkle with fresh parsley and parmesan cheese (optional) and enjoy!

Notes

Helpful Equipment/Tools

• Slow cooker
• Measuring cup
• 2 forks for shredding pork

Recipe Tips

• Use thick pork chops: 1.5 to 2″ thickness for best results.
• For a creamy gravy, use a cream soup for the base.
• Cook slowly and low for maximum tenderness and flavor.
• Avoid mushy rice by adding it 30 minutes before the cooking time is complete.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 106mgSodium: 1428mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 30g

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