Slow Cooker Ranch House Pork Chops

I found this recipe for Slow Cooker Ranch House Pork Chops on Pinterest awhile ago.  It reminded me of the recipe for Slow Cooker Cream Cheese Chicken that my family loves, so we’ve been wanting to try it.  Everyone loved it and it’s funny because we had this two nights ago, but my husband is still talking about it!  You can use the leftover sauce from cooking the pork chops as a “gravy” for the mashed potatoes!

Here’s my recipe including adaptations:

Slow Cooker Ranch House Pork Chops
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

  • 4-6 pork chops
  • 1 can Cream of Mushroom & Garlic soup (the original recipe calls for regular cream of mushroom soup, but I think this gives it added flavor)
  • Ranch dip seasoning packet

  1. Place the pork chops in the bottom of the slow cooker. Pour the ranch dip seasoning packet evenly over the pork chops. Add the cream of mushroom and garlic soup. I added two cans to make sure there was enough moisture since I knew I was going to be gone all day.

See more slow cooker recipes here–> Slow cooker recipes

See my weekly menu plan and get meal planning inspiration here–> Menu Plan Monday

Slow Cooker London Broil

I’ve been wanting to try some new slow cooker recipes.  I found the inspiration for this recipe on AllRecipes, but decided to change it up a little bit.  The meat was incredibly tender, had lots of flavor, and even my kids who sometimes complain about eating meat loved it!  As an added bonus, it is SUPER easy to make!

Here’s my recipe that includes the changes I made:

Slow Cooker London Broil
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 2 pounds flank steak or London Broil
  • 1 can Golden Mushroom soup
  • 1 can Tomato soup
  • 1 package beef stew mix

  1. Place the meat in the bottom of the slow cooker. Mix the Golden Mushroom soup, Tomato soup, and Beef Stew Mix together. Pour over the meat in the slow cooker. Cover and cook on low for 6-8 hours. It makes a nice gravy for the meat and to use on mashed potatoes if you serve them as a side!


See more slow cooker recipes here–> Slow cooker recipes

See my weekly menu plan and get meal planning inspiration here–> Menu Plan Monday

Slow Cooker Beef Tips

I found this recipe in Taste of Home Magazine a few years ago.  I haev found that there are lots of great slow cooker recipes using chicken, but recipes using beef are harder to come by.  This recipe is easy to make (I can throw it together in about 5 minutes in the morning if I buy the pre-cut stew meat) and my whole family loves it.  We usually serve ours over mashed potatoes instead of noodles.

1 beef top sirloin steak (1 pound), cut into 1-inch cubes
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion (I omit)
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles

In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.

NOTE:  I also add a beef bouillon cube for flavor when I put everything together in the slow cooker.

Recipe Review: Chicken Ranch Tacos (Slow Cooker)

One of my favorite things to eat at Chili’s is the Chicken Club Tacos.  I found the inspiration for this recipe on Pinterest and figured I could change it up to make it similar to the Chicken Club Tacos at Chili’s.  This was a HUGE hit with my family.  Both of my kids, who are incredibly picky eaters at times, raved about how much they loved it. There were no leftovers and the kids were fighting over who would get seconds!  The best part?  It’s SUPER easy to make!


Chicken breasts (2-3, I used frozen)
Taco seasoning packet (I used half)
Ranch dip packet (I used half)
1 can chicken broth
Flour tortillas (you could also use hard taco shells)
Toppings of choice: lettuce, tomatoes, cheese, etc.
Ranch dressing


Place chicken breasts, taco seasoning, ranch dip mix, and chicken broth in a slow cooker on low for 6-8 hours. Shred meat before serving and fill taco shells with toppings of choice.

I also made guacamole to go with ours. I used 2 small avocadoes, half of a tomato, 1 T lemon juice, 1 T lime juice, garlic powder (to taste), dash of pepper, onion salt (to taste), and 1 T sour cream.

Next time, I’m going to use the recipe for Chipotle dressing from Our Best Bites because I think it will be similar to the ancho-chili ranch dressing at Chili’s which is AMAZING.

Here are the ingredients needed if you want to make that:

1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt

You can find the directions here–> Our Best Bites Chipotle dressing (I think this chicken would go awesome with their Chipotle Chicken Taco salad, too!)

If you make this recipe, let me know what you think!

Original Recipe Inspiration:  Do You Smell That?

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Slow Cooker Mondays: French dip sandwiches!

Who wants to cook on Mondays?  Not me!  It’s hard enough to get everything together on a Monday morning to get out the door for work and by the time I get home, I’m usually worn out.  I love my slow cooker and our family would be eating out all the time probably without it!  I’m going to start sharing a favorite slow cooker recipe with you each Monday.  I hope that you’ll enjoy!  My time is limited in the mornings, so most of these recipes can be quickly thrown together (literally!) in a few minutes!

Today’s recipe is a family favorite – french dip sandwiches.  It doesn’t get much easier than this.  The only “work” involved for you is shredding the meat when you get home.  They are sooo yummy!

Here are the ingredients you’ll need:

beef roast
2 cans beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
4-6 hoagie buns
(we also add some swiss or provolone cheese)

Place roast in a greased slow cooker. Pour broth over the top of the roast. Add spices. Cover and cook on low heat 8-10 hours (or high heat 5-7 hours). Remove roast and save extra juice. With a fork, break the meat apart and serve on hoagies. Use excess juice for dipping sandwiches.

WW points = 7 points per serving (this does not include the cheese or the buns, add 2 points for the cheese and 4 points for the whole wheat bun)

Here’s the finished product.  Sorry we didn’t have any “fancy” plates to make it look pretty.  We were celebrating my niece’s birthday and she thought they were plenty fancy!  We served these with fruit salad and veggies and dip!

If you have a favorite slow cooker recipe to share, please e-mail me or submit it in the comments!