Throw raw bone-in pork chops in the slow cooker with 3 other ingredients and get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker fiesta pork chops recipe is my kind of weeknight magic: you literally throw raw bone-in pork chops into the slow cooker, pour three pantry-friendly ingredients over the top, and walk away. By the time you’re home from work, you’ve got tender, saucy chops with big Tex-Mex flavor and almost no dishes to wash. It’s the kind of low-effort, high-reward meal my family asks for on repeat, especially on those busy Midwest evenings when I need dinner to basically cook itself.

Serve these fiesta pork chops over fluffy white or brown rice so it can soak up all that zesty sauce. They’re also great with buttered egg noodles, mashed potatoes, or tucked into warm flour tortillas for an easy taco-style dinner. Round out the plate with simple sides like steamed corn, a green salad, roasted veggies, or chips and salsa. A dollop of sour cream, sliced green onions, or shredded cheese on top adds a nice finishing touch if you have them on hand.

Servings: 4

4 raw bone-in pork chops (about 2 1/2 to 3 pounds total, 3/4- to 1-inch thick)

Place the raw bone-in pork chops in a single layer in the bottom of the slow cooker insert. It’s okay if they overlap slightly, but try to keep them mostly flat so they cook evenly.

In a medium bowl, whisk together the taco seasoning mix, the entire can of diced tomatoes with green chiles (including the liquid), and the condensed cream of chicken soup until you have a smooth, well-blended sauce.

Pour the sauce evenly over the pork chops in the slow cooker, making sure each chop is coated and the sauce runs down around the sides.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and reach an internal temperature of at least 145°F (63°C). Bone-in chops may be more tender if cooked toward the longer end of the time range.

Once cooked, carefully remove the pork chops from the slow cooker with tongs; they will be very tender and may want to fall off the bone. Stir the sauce in the slow cooker to smooth it out, then spoon the hot fiesta sauce over the pork chops when serving.

Taste the sauce and add salt and pepper if needed before serving. Serve the pork chops hot with plenty of sauce over your favorite side.

For a little extra heat, use hot diced tomatoes with green chiles or add a pinch of crushed red pepper or cayenne to the sauce. If you prefer a milder version, choose mild taco seasoning and mild tomatoes, or swap the diced tomatoes with green chiles for a can of plain petite diced tomatoes. You can also use cream of mushroom or cream of celery soup instead of cream of chicken for a slightly different flavor. For a creamier finish, stir in a splash of heavy cream or a dollop of sour cream into the sauce at the end (off the heat) before serving. If your pork chops are very thick (over 1 inch), plan for the longer end of the cooking time and check doneness with a meat thermometer; they should reach at least 145°F (63°C) in the thickest part, away from the bone. Always start with fully thawed pork chops for even cooking and food safety—do not put frozen chops directly into the slow cooker. Avoid lifting the lid frequently while cooking, as this drops the temperature and can increase the time food spends in the “danger zone.” Leftovers should be cooled and refrigerated within 2 hours and used within 3 to 4 days, reheating until hot and steamy before serving.