Slow Cooker Pork Chops and Rice

Slow Cooker Pork Chops and Rice


"I came up with this recipe by combining 3 other recipes and adapting it for the slow cooker."

Ingredients 8 h 10 m {{adjustedServings}} servings 579 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 42.1 g
  • 84%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1134 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large skillet over medium heat, brown pork chops on both sides.
  2. Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
  3. Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.
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Reviews 48

  1. 56 Ratings

Cookin Momma

I made this yesterday and cooked it on high for 4 hours - no mushy rice here! Also, we found it to be delicious - it was flavorful. I can't imagine it being too bland - there was enough salt in it between the butter, broth, Worcestershire and soup mix. I used a can of condensed beef broth - perhaps the others used low sodium or bouillon cubes? Anyway, even my kids liked it, and my husband said he would definitley like to have this again. It was very easy to prepare and the meat was so tender! This one is a keeper!


I tried the suggestion posted by others here to cook the dish on high for four hours to avoid mushy rice. Well, mine was still mushy, but not so much as to be unpalatable. I also used a package of flavored white and wild rice. The wild rice was much less mushy, so maybe if I make this again (and I might, as the boyfriend loved it), I'll just use wild rice. Because of the flavoring, I subbed out the beef broth for water. I also added a ton of herbs from the garden--the ones that worked best in this dish were basil, rosemary, parsley, and sage. I cut up cloves of garlic into quarters and put them on top of the pork chops. They turned out perfectly, and next time I try that trick I'll probably increase the amount of garlic used by 50%. Eating the pork chops with the garlic was about the only thing that made the chops worth eating, though. They were pretty dry, but the thicker pieces fared a little better. Spreading some horseradish on top helped when the garlic ran out. I also tossed some carrots in the crock pot, and they absorbed a lot of the flavor from the rice. This rating gets a three because I had to modify it heavily and it still turned out just okay. It managed to avoid a lower score because it is easy to make and the boyfriend wants me to make it again.


This really turned out for me. I used all brown rice, and when I browned my chops I did it in butter, seasoning salt, and poultry powder. My family really liked it. I'll be making this again!