Finding a hearty dinner that cooks itself while you go about your day can feel like a game-changer, especially when you’re juggling work deadlines, household chores, or just trying to squeeze in some downtime. After all, nobody wants to spend their evening standing over a hot stove when you’ve already had a long day, and things get even more complicated when you’ve got a family waiting to be fed.

Luckily, this crock pot pork chops with green beans and potatoes recipe checks all the boxes: it’s a complete meal in one pot, incredibly easy to throw together in the morning, and delivers that comforting, home-cooked taste your family craves without any of the usual dinner-time stress.

Why You’ll Love This Crock Pot Pork Chops

Complete one-pot meal – Your protein, veggies, and starch all cook together in the crockpot, which means less cleanup and no need to make side dishes separately.
Minimal ingredients – With just six simple ingredients, most of which you probably already have in your pantry, this recipe couldn’t be easier to throw together.
Set it and forget it – Just add everything to your slow cooker in the morning, and dinner will be ready when you get home from work or running errands.
Budget-friendly – Pork chops are affordable, and using canned green beans and pantry staples keeps the cost down while still delivering a satisfying meal.
Tender, flavorful pork – The slow cooking process makes the pork chops incredibly tender and infuses them with flavor from the creamy mushroom sauce.

What Kind of Pork Chops Should I Use?

For this slow cooker recipe, bone-in pork chops work really well because they stay moist during the long cooking time and add extra flavor to the dish. That said, boneless pork chops are totally fine too, especially if you prefer easier eating. I’d recommend choosing chops that are at least 1 inch thick so they don’t dry out in the crock pot. Thinner chops can get a bit tough after several hours of cooking, so if thin chops are all you have, consider reducing the cooking time by an hour or so.

Options for Substitutions

This simple crockpot meal is easy to customize based on what you have in your kitchen:

Pork chops: Bone-in or boneless both work great here. If you’re out of pork chops, chicken thighs make a good substitute – just keep the cooking time the same since they’re similar in thickness.
Canned green beans: Fresh green beans work too, just trim them and add them in the last 2-3 hours of cooking so they don’t get mushy. You could also swap for canned or fresh carrots if that’s what you have.
Cream of mushroom soup: Cream of chicken or cream of celery soup work just as well. For a homemade option, mix together 1 cup of milk with 2 tablespoons of flour and some sautéed mushrooms.
Potatoes: Any potato variety works – russets, red potatoes, or Yukon golds. Just cut them into similar-sized chunks so they cook evenly. Sweet potatoes are also an option if you want to switch things up.
Water: You can replace the water with chicken or vegetable broth for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with slow cooker pork chops is cooking them too long, which turns them dry and tough – even though it’s tempting to let them go all day, stick to the recommended times and check that they reach 145°F internal temperature.

Another common error is adding the potatoes too late in the cooking process, so cut them into smaller, bite-sized pieces to ensure they cook through in that 2-2.5 hour window, or add them an hour earlier than the green beans.

Don’t forget to drain your canned green beans before adding them to the pot, otherwise you’ll end up with a watery, diluted sauce that lacks flavor.

For extra flavor, try searing your pork chops in a hot skillet for 2-3 minutes per side before placing them in the slow cooker – this adds a nice golden crust and deeper taste to the finished dish.

What to Serve With Crock Pot Pork Chops?

Since this recipe already comes with green beans and potatoes built right in, you’ve got a complete meal in one pot. I like to serve it with some warm dinner rolls or biscuits on the side – they’re perfect for soaking up that creamy mushroom gravy. A simple side salad with ranch or Italian dressing adds a fresh, crisp contrast to the hearty pork and potatoes. If you want to round things out even more, try adding some applesauce or cranberry sauce on the side, which pairs really nicely with pork chops.

Storage Instructions

Store: Leftovers keep really well in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything has more time to soak together. I usually portion it out into individual containers for easy grab-and-go lunches during the week.

Freeze: This dish freezes nicely for up to 3 months. Let everything cool completely, then store in freezer-safe containers or heavy-duty freezer bags. The potatoes might change texture slightly after freezing, but it’s still a comforting meal to have ready when you need it.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through, or heat it gently on the stovetop over medium-low heat with a splash of water or broth if needed. The pork chops stay tender and the whole thing comes back together beautifully.

Preparation Time	10-15 minutes
Cooking Time	240-300 minutes
Total Time	250-315 minutes
Level of Difficulty	Easy
Servings	6 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1250-1400
Protein: 90-105 g
Fat: 40-50 g
Carbohydrates: 150-170 g

Ingredients

1.5 lb pork chops (I use Smithfield thick-cut chops for better moisture)
14.5 oz green beans
12 oz mushroom soup (I prefer Campbell’s for a creamier sauce)
4 oz water
black pepper
6 potatoes (peeled and cut into 1-inch chunks)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Step 1: Prepare Ingredients and Season the Pork

6 potatoes, peeled and cut into 1-inch chunks
1.5 lb pork chops
black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Peel the potatoes and cut them into 1-inch chunks—uniform sizing ensures they cook evenly.

Pat the pork chops dry with paper towels and season both sides generously with black pepper, garlic powder, and onion powder.

This seasoning step happens before cooking so the flavors can develop as the meat braises.

Set the prepared potatoes and seasoned pork aside.

Step 2: Build the Sauce Base and Layer the Slow Cooker

12 oz mushroom soup
4 oz water
pork chops from Step 1
potatoes from Step 1

In your slow cooker, whisk together the mushroom soup and water until smooth—this creates an even sauce base.

Layer the seasoned pork chops on top of the soup mixture, then add the potatoes around them.

The potatoes need the full cooking time to become tender, which is why they go in now rather than later.

Set the slow cooker to low for 7-8 hours or high for 4-6 hours, depending on your schedule.

Step 3: Add Green Beans in the Final Stage

14.5 oz green beans

When there are 2 to 2.5 hours of cooking time remaining, open the slow cooker and stir in the green beans.

I find that adding them this late keeps them from getting mushy while still allowing them to absorb the savory broth flavors.

The pork should be very tender at this point, so handle it gently to avoid falling apart.

Step 4: Finish and Serve

cooked pork chops from Step 2
vegetable and sauce mixture from slow cooker

When the cooking time is complete, carefully remove the pork chops from the slow cooker and set them aside on a plate.

Let them rest for a few minutes—this prevents them from drying out when you plate them.

Stir the vegetables and sauce together in the slow cooker to combine, then place a pork chop on top of the vegetable mixture on each plate.

Spoon extra sauce over everything before serving.