Do you have strong feelings about pork chops? For the longest time, I viewed them with skepticism bordering on contempt, a sentiment I blame on the rubbery, dry pork chops of my youth. Here to restore pork chops to a level of culinary favor: moist Crock Pot Pork Chops.

A plate of Crock Pot Pork Chops with rice and green beans

Forget the hockey puck pork chops you’ve suffered in the past. After perfecting Grilled Pork Chops and Stuffed Pork Chops,I have another recipe for tender, saucy pork chops that cook hands-free in the crock pot.

Instead of politely pretending to take a bite (a task made less suave when you have to grind your knife across the chop to score free a bite), this slow cooker version is fork tender and will have you polishing your plate.

Part of the reason pork chops often turn out dry is that they are a leaner cut, and thus easily prone to overcooking. Unlike fattier cuts like these Crockpot Ribs (a recipe this household devours faster than you can say “Sweet Baby Ray’s!”), you can’t leave them to cook all day, but the crock pot certainly offers flexibility and for the convenience is worth exploring.

A slow cooker with barbecue pork chops

How to Make Tasty, Tender Crock Pot Pork Chops

For an easy crock pot pork chops recipe that’s fork-tender, look no further. Here’s everything I know, turned into the best slow cooker pork chops recipe!

ONE: Choose Your Pork Chops Wisely

No Thin-Cut Pork Chops Allowed in the Crock Pot

  • I made this mistake the first time I cooked this recipe. I grabbed thin-cut boneless chops thinking that I could just cook them for less time and they’d be fine, right? WRONG.
  • By the time thin-cut pork chops are finished cooking in the crock pot, they will be dry, no matter how diligently you check them. The low-and-slow cooking method of the slow cooker demands thicker, more marbled cuts of meat.
  • If you’d like to use thin-cut boneless pork chops, you are better off cooking them on the stovetop then topping them with BBQ sauce at the end.

Better Option: THICK-CUT Slow Cooker Boneless Pork Chops

  • I still wanted to make a slow cooker boneless pork chops recipe for convenience’s sake (my store doesn’t always carry bone-in pork chops), and I finally had decent success with THICK boneless chops (what you see in these photos).
  • Be aware that thick-cut boneless chops still cook quickly—mine were done by the time I hit the 2-hour mark on low. If your slow cooker runs hot, check even earlier.

Best Option: Bone-In Pork Chops for Slow Cooker Success

  • Low-and-slow cooking works best with more marbled cuts of meat. There’s no way around this. The more marbled and fatty your pork chops are, the more tender they will be.
  • Since I wanted to make this a healthy crock pot pork chops recipe and most pork chops are pretty lean anyway, a good compromise I found was to use a bone-in pork chop and trim most of the extra fat away. The bone helped insulate the meat and kept the Slow Cooker BBQ Pork Chops moist.
  • Still, bone-in chops are harder to find, so if you do, stock up and freeze them. Otherwise, go with the thickest boneless chops you can find.


  • The FDA says that pork chops should be cooked to an internal temperature of 145 degrees F.
  • I live riskily and pull my pork chops out of the slow cooker when they hit 140 degrees F, then cover them with foil let them rest 5 to 10 minutes. The carryover cooking finishes the job, and I have much tastier results (I use this same tip with my Stuffed Pork Tenderloin).
  • An instant-read thermometer like this is a serious help when cooking any kind of meat or seafood (I even use mine for quick breads). It’s the best way to know when your food is ready.

A slow cooker with barbecue Crock Pot Pork Chops

THREE: Add a Veggie

  • I loved making these Crock Pot Pork Chops with onions. The onions melt into the sauce and give the pork extra flavor.
  • Another yummy option is Crock Pot Pork Chops and potatoes. Add a few large-dice Yukon gold potatoes to the bottom of the crock pot along with the onions.

FOUR: BBQ Sauce Is Boss

  • Since this recipe has so few ingredients, every one of them matters, especially the BBQ sauce.
  • I used my favorite homemade barbecue sauce, which is ready in 15 minutes and never fails to be worth the effort.
  • If you are in a hurry, Slow Cooker BBQ Pork Chops with Sweet Baby Ray’s or a similar store-bought BBQ sauce works as well.

Real Talk: Final Tips for Crock Pot Pork Chops Success

  • No matter what, pork chops made in the slow cooker, while still fork tender, will be a little chewy. It’s because unlike slow cooker BBQ pulled pork, which is made with a fattier cut of meat (usually pork shoulder), pork chops are lean.
  • My honest advice: adjust your expectations. As long as you don’t overcook them, these Crock Pot BBQ Pork Chops are deliciously tender, easy to cut, and a great option for a fast, filling meal.

A plate with brown rice, green beans, and a Crock Pot Pork Chop

If you love the convenience of the slow cooker as much as we do, don’t miss my list of the Best Crock Pot Recipes for every meal, which includes more slow cooker pork recipes (and plenty of other slow cooker recipes too!). If you love BBQ, this Crock Pot BBQ Chicken is an especially scrumptious place to start.

Are there any recipes you didn’t love as a kid that you’ve been wanting to retry? I’m excited that thanks to these Crock Pot Pork Chops, we have one more recipe we can put back on our “YES” list!

Crock pot pork chops on a plate with rice

Crock Pot Pork Chops

4.88 from 8 votes
The BEST Crock Pot Pork Chops. Fork tender, slathered in BBQ sauce, and so easy to make! Foolproof recipe that works with bone-in or boneless pork chops.

Prep: 10 mins
Cook: 2 hrs 30 mins
Total: 3 hrs

Servings: 4 –6 servings


  • 2 pounds THICK CUT 1 1/4- to 1 1/2-inch-thick boneless pork chops or bone-in pork chops about 4 pork chops (do not use thin cut boneless chops—just don't)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 recipe homemade bbq sauce or 2 cups other good-quality store-bought sauce
  • 1 small yellow onion thinly sliced
  • tablespoons cornstarch mixed with 2 tablespoons water to make a slurry
  • Chopped green onion optional for serving


  • In a small bowl, stir together the garlic powder, onion powder, salt, and pepper. Sprinkle on both sides of the pork chops.
  • Lightly coat a 5-quart or larger slow cooker with nonstick spray. Spread a thin layer of BBQ sauce over the bottom, then scatter the onions over the sauce. Add the pork chops, overlapping somewhat as needed. Spoon the remaining sauce over and in between the chops so that each has a nice amount of sauce on top. Cover and cook on LOW (this recipe does not work well on high) for 1 1/2 to 2 1/2 hours for boneless chops. (If using bone-in chops, your time could be up to 5 or 6 hours on LOW.) Pork chops can dry out easily, so be sure to check them early, especially if it is your first time making pork chops in the slow cooker. Remove the pork to a plate and cover with foil to keep warm while you thicken the sauce.
  • To thicken the sauce in the slow cooker: Add the slurry to the slow cooker with the remaining sauce. Whisk to combine, cover the slow cooker, and set to high. Let cook, stirring occasionally, until the sauce thickens, about 45 minutes to 1 hour depending upon your slow cooker.
  • To thicken the sauce more quickly: Transfer the sauce to a medium saucepan. Whisk in the slurry, and then cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner. Do not do this unless you are POSITIVE your insert is stovetop safe or it may crack).
  • Serve the chops hot, topped with the thickened sauce and a sprinkle of green onion.


  • Please, please DO NOT use ultra lean, thin-cut boneless pork chops in this recipe. Even if you check early, the meat will still be dry by the time it reaches a safe internal temperature. Learn from my mistakes and buy thick-cut!
  • Your cooking time will vary based on your specific slow cooker, the thickness and fat content of your pork chops, and whether you are using bone-in or boneless chops. For your first batch, I recommend doing it on a day when you are home and can check on the chops more frequently. My thick (1 1/2-inch) boneless chops cooked in just under 2 hours. When in doubt, check the meat early to ensure it stays nice and tender.
  • These are tricky to reheat, so I recommend cutting up leftovers into small pieces, then using them in new, tasty ways, such as in a quesadilla or mixed with black beans to create a BBQ burrito.


Serving: 1of 6, using my homemade BBQ sauce recipeCalories: 362kcalCarbohydrates: 35gProtein: 34gFat: 8gSaturated Fat: 3gCholesterol: 113mgFiber: 2gSugar: 26g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Love how hands-off this recipe is! I’ve never tried pork chops in the crock pot before; thanks for all the tips! :)

      1. My wife tore up the divorce papers after I made the crock pot pork chop receipe. That’s right! These chops saved my marriage.5 stars

  2. I used bone-in pork chops and these turned out perfect!  They were falling off the bone.  Husband and kids approved!5 stars

  3. How about using a Fresh Boneless Pork Center Loin Roast instead of chops. After cooking, slice into individual servings. Should help keep it moist.

  4. When would you put in the potatoes? At the beginning or somewhere into the cooking process? Thanks!

  5. We’re on a low carb diet so I used G. Hughes Sugar Free BBQ sauce, arrowroot to thicken. I’m not sure why your carb count was so high. Must have been the BBQ sauce. We put in radishes instead of potatoes. Excellent for anyone on a low carb diet. Thank you!5 stars

  6. Crock Pot Pork Chops – made this recipe for dinner  & we just loved it. Great flavor & fork tender.  My 5 stars

    1. I’m so pleased to hear that the recipe was a hit, Terry! Thank you for sharing this kind review!

    1. Hi Chasity! I’ve never tried making them in the oven, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

  7. I love your recipes and have made several of them, I recognize the need for advertisements, but on my screen, they take over. It is hard to read the recipes and make a grocery list with the side ads constantly interrupting… 

    1. Hi Dana, I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience!

  8. Hi Erin, have you ever used frozen pork chops and if so how much longer do they need to cook?  Would you recommend thawing pork chops first?

    1. Hi! You’ll definitely want to thaw the pork chops first. As long as they’re completely thawed, you should be able to prepare the recipe as directed. I hope you enjoy it if you try it!

  9. I’ve made this recipe twice and it turned out great! If I double the recipe (about 4 pounds of bone-in chops) how long would you say to cook them for? Thanks in advance!

    1. I’m so happy that you’ve enjoyed the recipe, Cayla! I haven’t tried doubling the recipe before, so I don’t have any specific timing suggestions. It will also depend on the size of the individual pork chops. I’d recommend cooking on LOW and checking them very early (starting around 2 hours) and often to ensure they don’t overcook, then you can increase the time as needed from there. I hope this helps!

    1. Hi Ashley! I’ve never tried making them in the oven, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

      1. I have made in the oven for years, this is a first in crockpot tonight. Minus the BBQ sauce.
        I line my pan with aluminum foil, season chops, add an onion, belle pepper sometimes, coat with a lil worstshire .
        Cover with aluminum foil and bake for 30 min or hour to brown.
        Then add the gravy that you like and or make your own and cook additional time covered for about an hour
        They fall off apart

    1. I’m so sorry you had trouble with this recipe, Jackie. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed it, so I really wish it would’ve been a hit for you too!

  10. These pork chops are so nice and juicy! I made these for dinner over the weekend while visiting my in-law’s lake house. Recipe was easy to follow. It was so nice to just set the meat in the crockpot and be able to enjoy time at the lake. I had a finish them off in the oven due to time constraints and the meat not being quite done at 2 hours. They were delicious! The family loved the meal! Thanks for the recipe!5 stars

  11. I made this recipe and I used Sweet Baby Ray’s barbecue sauce. It was beyond amazing and my family loved it!!
    Everyone said that they definitely want me to make this recipe again5 stars

    1. I’m sorry that this wasn’t to your tastes, H. I (and many other readers) have enjoyed the recipe, so I truly wish you would’ve too!

  12. Silly question… but how do you keep the pork chops warm if you remove them for 45 minutes while thickening the sauce?

    1. Hi Naomi! Remove the pork to a plate and cover with foil to keep warm while you thicken the sauce. Hope this helps!