Let’s be real for a second: 5:00 PM is often the most chaotic time of the day. Between homework help, driving kids to practice, and trying to keep the house somewhat tidy, figuring out what’s for dinner can feel like the straw that broke the camel’s back. That is exactly why I am absolutely obsessed with this Slow Cooker Pork Chops with Stuffing recipe. It is one of those magical meals where you toss a few simple ingredients into the crockpot in the morning, and by dinner time, your house smells like a cozy Sunday afternoon at Grandma’s house.

This dish is the definition of comfort food. We are talking about juicy pork chops that are so tender they practically fall apart, smothered in a creamy, savory gravy, and topped with fluffy, herb-seasoned stuffing. It is hearty, filling, and incredibly budget-friendly. Plus, it is a complete meal in one pot! My kids call this ‘Thanksgiving Dinner’ regardless of what month it is, and I love it because the cleanup is virtually non-existent. Whether you are a seasoned slow cooker pro or just dusting yours off, this recipe is foolproof and guaranteed to become a regular in your meal rotation.

History & Origins

While pork chops have been a staple of American dinner tables for generations, the concept of pairing them with instant stuffing in a casserole format really took off in the mid-20th century. Before the 1970s, stuffing (or dressing) was a labor-intensive dish reserved almost exclusively for roasting whole birds during the holidays. It required stale bread, endless chopping of celery and onions, and a lot of patience.

Everything changed in 1972 with the invention of ‘Stove Top Stuffing’ by General Foods home economist Ruth Siems. Her invention of a quick-cooking bread crumb mix revolutionized American cooking, moving stuffing from a holiday treat to an everyday side dish. Resourceful home cooks quickly realized that this instant stuffing could be used to create hearty casseroles. The ‘Pork Chop and Stuffing Bake’ became a popular oven dish in community cookbooks throughout the 80s and 90s. As slow cookers gained massive popularity for their convenience, this recipe was naturally adapted for the crockpot, allowing the meat to braise slowly while the stuffing steamed to perfection right on top.

Why This Recipe Works

This recipe works so well because of the unique environment inside the slow cooker. Pork chops, especially leaner boneless cuts, can easily dry out when baked or pan-fried. However, in the slow cooker, they are essentially braised in a moisture-rich environment. By layering the pork chops at the bottom and covering them with a mixture of condensed soup and broth, we ensure the meat stays submerged in liquid, breaking down the connective tissues slowly until the meat is fork-tender.

The stuffing layer on top serves a dual purpose. First, it acts as an insulator, keeping the heat and moisture locked in around the pork. Second, as the pork cooks and releases its natural juices and fats, those flavors rise up in the steam and are absorbed by the breadcrumbs. This means the stuffing doesn’t just taste like bread; it takes on the savory, meaty depth of the pork. The addition of sour cream or extra broth to the soup mixture creates a rich, creamy sauce that binds everything together, ensuring you don’t end up with dry stuffing or bland meat.

Why You’ll Love This Recipe

• ✓Only 10 minutes of prep time required
• ✓Uses budget-friendly pantry staples
• ✓Fork-tender meat without using a knife
• ✓Kid-friendly flavors that please picky eaters
• ✓One-pot meal means easy cleanup
• ✓Perfect for freezing and meal prepping

Equipment You’ll Need

• ✓6-Quart Slow Cooker
• ✓Small Mixing Bowl
• ✓Whisk or Fork
• ✓Measuring Cups
• ✓Non-stick Cooking Spray

Ingredients

• ✓4 to 6 boneless pork chops (about 1 inch thick)
• ✓2 boxes (6 oz each) savory herb or cornbread stuffing mix
• ✓2 cans (10.5 oz each) cream of chicken soup (or cream of mushroom)
• ✓1 cup chicken broth (low sodium recommended)
• ✓1/2 cup sour cream (full fat is best)
• ✓1/2 teaspoon garlic powder
• ✓1/2 teaspoon onion powder
• ✓1/4 teaspoon black pepper
• ✓Dried parsley for garnish (optional)

Instructions

1. Prep the Slow Cooker: Lightly grease the insert of your slow cooker with non-stick cooking spray. This helps with cleanup later, especially with the stuffing.
2. Season the Pork: Pat the pork chops dry with a paper towel. Season both sides of the chops with the garlic powder, onion powder, and black pepper. Place them in a single layer at the bottom of the slow cooker.
3. Make the Sauce: In a small mixing bowl, whisk together the two cans of cream of chicken soup, the sour cream, and the chicken broth until smooth and combined.
4. Layer the Sauce: Pour about 3/4 of the soup mixture directly over the pork chops, ensuring they are well coated.
5. Add the Stuffing: Empty the contents of the stuffing mix boxes into a separate bowl. If the stuffing looks very dry, you can toss it with a splash of extra broth or water (about 1/4 cup) just to moisten it slightly, though this is optional. Pour the stuffing mix evenly over the top of the pork and soup layer.
6. Top and Cook: Drizzle the remaining soup mixture over the top of the stuffing. Cover the slow cooker with the lid.
7. Cook Low and Slow: Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The pork should reach an internal temperature of 145°F and be very tender.
8. Fluff and Serve: Once done, gently fluff the stuffing with a fork. It should be moist and soft. Serve the pork chops with a generous scoop of stuffing on top and garnish with dried parsley if desired.

Expert Cooking Tips

• ✓Don’t Overcook: Modern slow cookers run hotter than older models. Check your pork chops around the 6-hour mark on Low to ensure they don’t dry out.
• ✓Thicker is Better: Try to use pork chops that are at least 1 inch thick. Thin chops tend to cook too fast and can become tough before the stuffing is ready.
• ✓Crispy Top: If you prefer a crispier stuffing topping, you can transfer the crockpot insert (if oven safe) to the oven and broil for 3-5 minutes before serving.
• ✓Vegetable Add-in: You can add a layer of green beans on top of the pork chops before adding the stuffing for a true one-pot casserole.

Substitutions and Variations

This recipe is incredibly versatile. If you aren’t a fan of cream of chicken soup, you can easily swap it for cream of mushroom, cream of celery, or even a cheddar cheese soup for a different flavor profile. For the meat, this method works wonderfully with boneless skinless chicken breasts or thighs if you prefer poultry over pork. If you are gluten-free, simply use a gluten-free stuffing mix and ensure your cream soups are certified gluten-free. You can also swap the sour cream for plain Greek yogurt for a slightly tangier, lighter version.

Common Mistakes to Avoid

The biggest mistake people make with this recipe is peeking under the lid. Every time you lift the lid, you lose significant heat and moisture, which can lead to dry stuffing and undercooked pork. Trust the process! Another common issue is dry stuffing. If you find your stuffing is too crunchy or dry after cooking, it likely didn’t get enough liquid. Next time, drizzle an extra 1/2 cup of broth over the dry stuffing mix before closing the lid. Conversely, if it is too mushy, you may have added too much liquid; try reducing the broth by 1/4 cup.

Serving Suggestions

Since this dish is quite rich and carb-heavy with the stuffing, I love serving it with lighter, green vegetables to balance the plate. Steamed green beans with lemon butter, roasted Brussels sprouts, or a crisp garden salad with a vinaigrette dressing are perfect companions. If you are going for the full comfort food experience, a side of cranberry sauce adds a nice tart contrast to the savory gravy. And, of course, no one will complain if you add a side of buttery corn!

Storage and Reheating Tips

Leftovers store beautifully and make for a great lunch the next day. Place any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in 30-second intervals, adding a splash of water or broth if the stuffing has dried out. You can also freeze this meal. Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use bone-in pork chops?

Yes, absolutely! Bone-in chops often have more flavor and stay juicier. Just be careful of the bones when serving, especially to children.

Can I put frozen pork chops directly in the slow cooker?

It is generally not recommended by food safety experts to put frozen meat directly into a slow cooker because it spends too much time in the ‘danger zone’ temperature range where bacteria can grow. Always thaw your meat in the fridge first.

My stuffing turned out mushy, what happened?

This usually happens if there was too much liquid or the slow cooker condensation dripped heavily onto one spot. Next time, you can try placing a paper towel under the lid (pulled taut so it doesn’t touch the food) to catch excess condensation.

Do I need to sear the pork chops first?

No, you don’t have to! That is the beauty of this dump-and-go recipe. However, if you have extra time, searing the chops in a skillet for 2 minutes per side adds a nice depth of flavor and color.

Can I use homemade stuffing instead of a box mix?

Yes! If you have leftover holiday stuffing or a favorite homemade recipe, you can use that. Just make sure it is already slightly moist before adding it to the slow cooker.

Is high or low heat better?

Low heat is almost always better for pork chops in a slow cooker. It allows the connective tissue to break down slowly, resulting in tender meat. High heat can sometimes make lean pork rubbery.

Can I double this recipe?

If you have a large enough slow cooker (7-8 quart), you can double it. However, avoid stacking the pork chops too high; try to keep them in one or two layers max to ensure even cooking.

What kind of stuffing mix is best?

I prefer the ‘Savory Herb’ or ‘Chicken’ flavor varieties for this dish. Cornbread stuffing is also delicious but tends to be a bit sweeter and can become mushier faster.

Conclusion

There you have it, busy mamas! A dinner that tastes like a holiday feast but requires less effort than ordering a pizza. This Slow Cooker Pork Chops with Stuffing is sure to become a family favorite in your home just like it is in mine. It is warm, filling, and wraps you in a hug from the inside out. Don’t forget to pin this recipe to your ‘Easy Weeknight Dinners’ board so you can find it whenever you need a stress-free meal!