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Creamy and flavorful with just a hint of heat, Southwest Crockpot Pork Chops are a true “dump and go” dinner idea. Toss the ingredients in the crockpot in the morning and return to a meal ready to be served! Want another easy method for tender pork chops? Try my Instant Pot Pork Chops! Either way you choose, it turns out delicious every time.
Easiest Crockpot Pork Chops Ever
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 crockpot 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’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 thick pork chops with the fat removed, but 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 Crockpot Pork Chops
This crockpot pork is made with a creamy soup, a few Southwest seasonings, corn, black beans, and of course, cheese. You can’t forget the cheese! For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:
Add Sauce Ingredients + Pork to Crockpot
Whisk together the soup, water, corn, spices and cheese in the bottom of a crockpot. Add the pork to the sauce. Turn the crockpot 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 your Southwest pork over rice or with corn tortillas.
Tips & Variations
If you don’t cook a lot of pork in your crockpot, 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 145° F.
- Can I make this with chicken? While I’ve never made this recipe with chicken, you can definitely use chicken breast or thighs. 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 crockpot pork over a bowl of rice for a quick and easy dinner. You can also serve it with corn tortillas…taco-style. 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 crockpot pork chops 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 Crockpot Recipes to Try…
- Crock Pot Ribs
- Crock Pot Ham
- Easy BBQ Pulled Pork
- Shredded Mexican Pork
- Crockpot Chicken Enchilada Casserole
There you have it, an amazingly tasty meal that you didn’t have to slave in the kitchen all day to make, but definitely tastes like you did! Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Have a great day, friends! 🙂
Southwest Crockpot Pork Chops
- 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
- In the bottom of a crockpot, whisk soup, water, corn, spices, and cheese. Set roast in the sauce and set crockpot 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