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Southwest Crock Pot Pork Chops

5 from 3 votes

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Creamy and flavorful with just a hint of heat, this Southwest Crock Pot Pork Chops recipe is a true “dump and go” dinner idea. Toss the ingredients in the crock pot in the morning and return to a meal ready to be served!

Overhead view of 2 bowls of Southwest pork over rice

Easiest Ever Crock Pot Pork Chops

If you’re looking for a dinner that basically cooks itself, this easy pork recipe is for you! All you need to do is add the ingredients into the slow cooker, turn it on high, and come back 6 hours later. Shred the pork, stir in the remaining ingredients, and dinner is served.

How easy is that?! Perfect for busy weeknights and those days you just don’t want to cook. Plus it’s a warm, hearty, and filling meal. I often find myself turning to this one on cold, dreary days. The creamy sauce and warm Southwest flavors make this an ideal comfort food recipe.

As a bonus, there are usually lots of leftovers left which means even less cooking the next day. Seriously, this crock pot pork is a real winner in my house and once you see how easy it is, it may become a staple in yours too!

What You’ll Need

This crock pot pork is made with a creamy soup, a few Southwest seasonings, corn, black beans, and, of course, cheese. You can’t forget the cheese!

  • Pork – Pork chops or pork roast will both work. See notes below.
  • Cream of chicken soup – Creates the creamy base for this pork recipe.
  • Water
  • Sweet corn – Canned or frozen sweet corn will work. Be sure to drain any canned corn.
  • Cumin & chili powder – These seasonings add the Southwest flavor to the pork.
  • Salt & pepper
  • Cheddar cheese – I used sharp cheddar. I recommend grating your own vs buying pre-shredded.
  • Black beans – Drain and rinse before adding to the crock pot.
  • Cilantro
  • Scallions
Overhead of two bowls of slow cooker shredded pork over rice

What’s the Best Pork to Use?

This Southwest pork can be made with a 3 to 4 pound pork roast or thick pork chops. I used 3 super thick pork chops with the fat removed the last time I made this. Since the meat gets shredded, it’s totally up to your personal preference.

I would avoid bone-in pork chops, as you want something thick that can shred easily. You also want to choose meat that has some fat in it, as that adds lots of flavor, but trim any excess fat to prevent the dish from becoming too greasy.

How to Make Southwest Crock Pot Pork Chops

Just dump the ingredients into the crock pot and come back 6 hours later!

  • Cook the pork. Whisk together the soup, water, corn, spices and cheese in the bottom of a crock pot. Add the pork to the sauce. Turn the crock pot on high and cook for at least 6 hours.
  • Shred the pork. Remove the pork and shred the meat. Stir the shredded meat into the sauce with the black beans, cilantro, and scallions.
  • Serve. Serve your Southwest pork over rice or in fried corn tortillas.
Two bowls of Southwest crockpot pork served over rice

Tips & Variations

If you don’t cook a lot of pork in your crock pot, here are some tips to help you out.

  • How to tell when pork is done. The length of time it takes to fully cook your pork will depend on the slow cooker and the size of the roast or pork chops used. The best way to tell if your pork is ready is with an internal thermometer. Pork is fully cooked at 145F.
  • Can I make this with chicken? While I’ve never made this recipe with chicken, you can definitely use chicken breast. Just be sure to adjust the cooking time as chicken tends to cook faster than pork.
  • Add some heat. If you want to kick up the Southwest flavor a bit more, you can add in some jalapeno slices to the dish before serving.

Side Dish Ideas

I typically serve this shredded crock pot pork over a bowl of rice for a quick and easy dinner. You can also serve it over corn tortillas taco-style as well. If you want a lower-carb option, try quinoa or cauliflower rice instead of plain white rice.

With the black beans and corn right in the dish, you can easily get away with calling this Southwest pork a meal on its own. However, if you want a little something extra, you can’t go wrong with a bright green salad or some roasted veggies like green beans or cauliflower.

Leftovers & Storage

One of the best things about this crock pot pork chops recipe is the leftovers! Extras easily store for a few days and can be made into burritos, tacos, sandwiches and quesadillas. You can even stuff leftover pork into a baked sweet potato, then top it with lots of cheese for a simple and healthy meal.

  • How to store leftovers. Leftover Southwest pork will last in the fridge for up to 3 days. Be sure to store in an airtight container. If you are serving with rice, I recommend storing the rice separately.
  • How to reheat leftovers. I recommend reheating leftovers on the stovetop, though you can heat them up in the microwave as well.

More Crock Pot Recipes:

5 from 3 votes

Southwest Crock Pot Pork Chops

Creamy and flavorful with just a hint of heat, this Southwest Crockpot Pork is a true "dump and go" crockpot recipe. Toss the ingredients in the crockpot in the morning and return to a dinner ready to be served!
servings 8 Servings
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins

Ingredients

  • 3-4 lb pork roast or I used 3 super thick pork chops with the fat removed
  • 2 cans cream of chicken soup
  • 1 can water
  • 1 can sweet corn drained
  • 2 Tablespoons cumin
  • 1 Tablespoon chili powder
  • salt & pepper
  • 2 cups grated cheddar cheese I use sharp
  • 1 can black beans rinsed and drained
  • 1/4 cup cilantro chopped
  • 2 scallions chopped

Instructions

  • In the bottom of a crockpot, whisk soup, water, corn, spices, and cheese. Set roast in the sauce and set crock pot to high. Cook for at least 6 hours..
  • Before serving, remove roast and shred the meat. Stir meat back into sauce with black beans, cilantro, and scallions. Serve over rice or in fried corn tortillas

Nutrition

Calories: 488kcal | Carbohydrates: 27g | Protein: 51g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 532mg | Potassium: 1402mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1104IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 3mg
Course: Dinner
Cuisine: Southwestern
Keyword: crockpot pork chops, easy pork recipes, slow cooker pork
 
 
 

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Recipe Rating




6 Responses
  1. Molly

    Put this in the crockpot this morning before work… My daughter helped by getting the liquids together and mixed while I got the meat ready which made her feel like a BIG HELP (8yo), and will make her much more likely to approve of the dish! I added an onion since I don’t have any scallions…. I cannot WAIT to get home and try this tonight!!! ; )

  2. Anna

    5 stars
    Thank you SO much for this recipe! My husband is intolerant to Onion and it’s sooo hard to find crock pot recipes that have full flavor withOUT onion.

  3. Kiyomi Robinson

    5 stars
    Hi, Lauren, I am new to your blog – found it thanks to Karly of Buns in My Oven. Thank you, thank you, for this recipe! I made it last night for dinner, and my husband RAVED about it. So delicious. Looking forward to trying out more of your creations!! 🙂

  4. shuttle5

    5 stars
    This was very yummy and it's great for leftovers. John loved it, and so did I. Wouldn't change a thing. I saw the crock pot set on 275 degrees all day.

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