Slow Cooker Pork Chops Rice

This slow cooker pork chops and rice recipe is a perfect go—to meal when you want something comforting, easy, and satisfying with minimal hands—on time. It combines tender pork chops with creamy mushroom soup and cheesy rice to create a dish that the whole family will enjoy after a long day.

I first made this during a busy week when I didn’t have time to stand by the stove. The slow cooker saved the day, and now this dish is a regular request in my house.

Ingredients

• Four boneless pork chops: the lean meat shreds easily and stays tender
• Chicken broth: adds savory moisture and depth of flavor
• Water: to ensure the rice cooks properly
• Cream of mushroom soup: provides creaminess and an easy sauce base
• Garlic powder and dried onion flakes: enhance aroma and savory notes— opt for fresh if you like bolder flavor
• Salt and black pepper: essential seasoning— start modestly and adjust later if needed
• One stick of butter, cubed: enriches the sauce for luscious texture
• Two cups of Minute rice: cooks quickly and soaks up flavors beautifully
• One cup additional water: added late so rice finishes cooking in steam
• One to one and a half cups shredded cheddar cheese: melts into the rice for gooey, cheesy goodness

Instructions

Sauté the Aromatics Not Required Prior to Slow Cooking:

This recipe skips traditional stovetop sautéing thanks to the slow cooker, which tenderizes the pork and blends the flavors during the long cooking time.

Prepare the Slow Cooker:

Spray the inside of your slow cooker with non—stick cooking spray; this makes cleanup much easier and prevents sticking.

Layer the Pork Chops:

Place the boneless pork chops evenly in the bottom of the slow cooker to form a base layer.

Add the Creamy Sauce:

Spoon the cream of mushroom soup evenly over the pork chops to cover them with a smooth layer.

Season Generously:

Sprinkle the garlic powder, dried onion flakes, salt, and black pepper evenly over the soup and pork chops.

Pour the Liquids:

Add the chicken broth and one cup of water over all the ingredients— this will keep the meat moist and create the cooking liquid.

Top with Butter:

Dot the top of everything with cubed butter— these melting chunks add richness to the sauce as it cooks.

Cook Low and Slow:

Place the lid on the slow cooker and set the heat to low. Cook for seven hours, allowing the pork chops to become tender enough to shred.

Check and Shred the Pork:

After seven hours, remove the lid and use two forks to shred the pork chops directly in the slow cooker, blending the meat with the sauce.

Add the Rice and Water:

Sprinkle the Minute rice evenly over the shredded pork. Pour one more cup of water on top. Use a spoon to push the rice slightly under the liquid so it cooks evenly.

Finish Cooking on High:

Replace the lid and increase the slow cooker heat to high. Cook for 45 minutes to one hour or until the rice is fully cooked and tender.

Stir in Cheese:

Remove the lid, sprinkle shredded cheddar cheese over the surface, and stir gently until melted and combined throughout.

Serve and Enjoy:

Dish up the pork chops and rice in bowls or over a bed of greens for a satisfying meal.

The shredded pork is my favorite part—it melts in your mouth and soaks up all the mushroom and butter flavors. One winter evening, I recall my kids asking for seconds as the cozy aroma filled the house. Moments like those make this recipe truly special.

Storage Tips

Store leftovers in an airtight container in the refrigerator where they will keep well for three to four days. To reheat, warm gently on the stovetop or in the microwave adding a splash of water if the rice seems dry. For longer storage, freeze the pork and rice in freezer—safe containers for up to three months. Thaw overnight in the fridge before reheating. The texture of the rice will remain pleasant but may be slightly softer upon reheating.

Ingredient Substitutions

Try swapping cream of mushroom soup for cream of chicken, celery, or cheese soup to change the flavor profile while keeping the creaminess. Use fresh garlic and onion sautéed before adding the pork chops if you prefer fresher aromatics and want to skip the dried powders. Brown rice or wild rice can be used instead of Minute rice, though cooking time for the rice will increase and may require additional liquid and adjustments.

Serving Suggestions

Ladle the pork chops and rice over a simple green salad for a lighter meal. Serve with a side of steamed vegetables like carrots, peas, or green beans to add color and nutrients. Biscuits or crusty bread on the side are perfect to scoop up any extra sauce.

Enjoy this comforting, hands—off slow cooker meal that's perfect for busy weeknights. It reheats well and makes great leftovers.

Common Recipe Questions

→ How do I know when pork chops are done?

Check with a digital thermometer inserted into the thickest part. When it reads 145°F, the pork chops are safely cooked.

→ Can I add vegetables to this dish?

Yes, adding peas, carrots, or corn during the rice cooking stage will add flavor and nutrition.

→ What can I substitute for cream of mushroom soup?

You can use cream of chicken, cream of cheese, or cream of celery soup depending on your taste preference.

→ Should I shred the pork chops before or after cooking?

After slow cooking, shred the pork chops directly in the pot for tender, pull-apart texture.

→ How do I prevent the rice from drying out?

If the rice seems dry, add a little extra water (about 1/4 cup) and cook for an additional 15 minutes.