There’s something undeniably comforting about a home-cooked meal that practically makes itself—especially when it’s tender, juicy beef chops and buttery potatoes simmered together in a flavorful broth. This Crock Pot Beef Chops and Potatoes for Two is exactly that kind of meal. It’s hearty, rich in flavor, and perfect for those evenings when you want something warm and satisfying without standing over a stove for hours.

If you’re anything like me, the slow cooker becomes your best friend during busy weeks or lazy weekends. There’s just something magical about tossing ingredients into one pot and letting time do the rest. This recipe is one I reach for when I want something special, but I don’t feel like making a mess in the kitchen. It’s especially great for small households or date-night dinners at home—you get all the comfort and flavor without piles of leftovers or complicated cleanup.

And let’s talk about those flavors for a second: we’re working with bone-in beef chops (because flavor is king), creamy baby potatoes, sweet onions, and garlic—all slow-cooked in a savory mix of beef broth and Worcestershire sauce. The result? A melt-in-your-mouth dinner that feels way fancier than the effort it takes.

Let’s dive in and get this going.

Ingredients You’ll Need

2 bone-in beef rib chops (about 6 ounces each)
12 ounces baby potatoes, halved if large
1 small yellow onion, sliced into rings
2 garlic cloves, minced
½ cup beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon cold water (optional, for thickening)

STEP 1: SEASON THE BEEF CHOPS

Start by patting the beef chops dry with a paper towel. This helps them get a better sear (even in the slow cooker, dry meat seasons more evenly). Then, season both sides generously with salt, freshly ground black pepper, smoked paprika, and half of the dried thyme. Don’t be shy with the seasoning—these chops are the star of the show, and they’ll mellow out after hours of slow cooking.

STEP 2: LAYER THE VEGGIES

Next, grab your slow cooker insert and layer in the potatoes and sliced onions. If your baby potatoes are a little on the bigger side, just cut them in half to help them cook evenly. Scatter the minced garlic over the top of the potatoes and onions. These veggies will soak up all the savory broth and juices from the meat, becoming tender and flavorful by the end of the cook.

STEP 3: ADD THE BEEF CHOPS

Now, nestle those seasoned chops right on top of the vegetables. They’re going to slow cook gently above the potatoes, letting all their savory juices drip down and flavor everything underneath. This is where the magic really starts.

STEP 4: POUR IN THE LIQUID

In a small bowl, whisk together the beef broth, Worcestershire sauce, and the rest of the thyme. Pour this savory mixture all over the top of the chops and potatoes. It may not look like much liquid now, but remember—this is a slow cook. The onions, chops, and even the potatoes will release their own moisture, turning this into a rich, flavorful broth by the time it’s done.

Welcome back! If you’ve made it this far, your crock pot is probably already filled with all that savory goodness—beef chops nestled on top of baby potatoes and onions, slowly bathing in a flavorful broth. Now, let’s walk through the rest of the process, plus I’ll share a few tips and tricks to make sure your meal turns out absolutely delicious every time.

Whether you’re whipping this up for a cozy dinner date, or just want to treat yourself to a low-effort, high-reward meal, this part is where everything comes together. The best part? Once everything’s in the slow cooker, your job is basically done. The aroma that fills your kitchen as this cooks is just an added bonus.

STEP 5: LET IT SLOW COOK TO PERFECTION

Once everything’s in the crock pot and your broth mixture has been poured in, it’s time to cover and cook. Set your slow cooker to low heat and let it cook undisturbed for about six hours. During this time, the beef will become incredibly tender—think fork-tender, falling-off-the-bone goodness—and the potatoes will soak up all that savory broth.

Tip: Avoid opening the lid during cooking unless absolutely necessary. Every time you lift the lid, you release built-up heat and add extra time to the process. Trust me, the patience pays off.

STEP 6 (OPTIONAL): THICKEN THE SAUCE

This step is totally optional, but if you prefer a thicker, gravy-like sauce instead of a broth, you’ll want to do a quick cornstarch slurry at the end of cooking.

Here’s how:

In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth.
Carefully remove the cooked beef chops and potatoes from the slow cooker and transfer them to a warm plate.
Stir the cornstarch slurry into the liquid that’s left in the slow cooker.
Turn the heat to high, cover, and let it cook for another 10 minutes, or until the sauce thickens up.
Return the beef chops and potatoes to the crock pot to soak up some of that thickened sauce before serving.

If you prefer to serve it as a broth-based dish (which is also fantastic), you can totally skip this step and serve it as-is.

TIPS FOR SUCCESS

Choose Bone-In for Flavor:
Bone-in beef chops bring a deeper, richer flavor to the dish. The bone helps retain moisture and adds an extra layer of taste to the final result. If you’re using boneless chops, just be sure to reduce the cook time by about an hour to prevent the meat from drying out.

Use the Right Potatoes:
Baby Yukon Golds or red potatoes hold their shape beautifully and offer a creamy texture when cooked. They also absorb the flavors of the broth perfectly. If you only have Russets or fingerlings, those will work too—just try to keep the sizes uniform for even cooking.

Make it Your Own:
This recipe is super adaptable. Want to add carrots or mushrooms? Toss them in with the potatoes. Prefer rosemary to thyme? Make the switch. The slow cooker is forgiving, and this dish is flexible enough to accommodate your favorite herbs and veggies.

Prepping Ahead:
You can prep everything the night before—season the chops, chop the veggies, mix the broth—and store it in the fridge. Then just dump everything into the slow cooker in the morning. Dinner will be waiting for you when you get home.

Leftovers Are Gold:
If you do end up with leftovers (lucky you), they reheat beautifully. Just store everything in an airtight container in the fridge for up to three days. When reheating, a splash of beef broth can help bring the sauce back to life if it’s thickened up in the fridge.

Crock Pot Beef Chops and Potatoes for Two