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Pork Chops a la Slow Cooker

Pork Chops a la Slow Cooker

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Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 825 mg
  • 33%

Based on a 2,000 calorie diet


  1. In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
  2. Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
  3. Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours.
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I have had this recipe for over 30 years and make it exactly as it is given here. It is not only a family favorite but a good and easy meal to fix for company. Everyone always asks for the recipe.


I think many of the people who had unfavorable remarks are using the wrong soup. The recipe does not call for a "cream" soup. The chicken w/rice is more of a condensed broth. If you don't like rice, substitute a double dose of Herb-Ox or chicken bouillon cubes in water. I used thick chops in a double dose of Herb-Ox and added a squirt of prepared mustard. It was delicious and not dry at all.


I added a can of Cream of Aspargus soup and 1/4 c. raw rice (1/2 c. water), paprika and onion powder. Meat was tender in less than 4 hours. Eight hours is WAY too long for any cut.