Tender Pioneer Woman Crockpot Lamb Chops: A Weeknight Hug (Print Version)
Slow-cooked Pioneer Woman Crockpot Lamb Chops melt in your mouth. Easy, comforting, and packed with flavor for a simple family dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Main Ingredients
01 -
4-6 lamb shoulder chops (bone-in)
02 -
1 tbsp olive oil
03 -
1 large yellow onion, roughly chopped
04 -
4-6 cloves garlic, minced
05 -
3 cups beef broth (low-sodium)
06 -
1/2 cup dry red wine (optional)
→ Seasonings & Spices
07 -
1-2 tsp dried rosemary
08 -
1 tsp dried thyme
09 -
2 bay leaves
10 -
Salt and freshly ground black pepper, to taste
→ Fresh Finishing Touches
11 -
1/4 cup fresh parsley, chopped (for garnish)
→ Optional Elevators
12 -
1 lb baby carrots
13 -
1 lb small potatoes, halved
# Instructions:
01 -
Okay, first things first, pat those lamb chops super dry with paper towels. This is where I always forget to do it properly, and then they don't get that gorgeous sear! Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it's shimmering, sear the chops for about 2-3 minutes per side until they're nicely browned. You want that crust, hon. Don't overcrowd the pan; work in batches if you need to. This step locks in flavor, trust me.
02 -
Once the chops are seared, set them aside. In the same skillet, maybe add another tiny splash of olive oil if it looks dry. Toss in your chopped yellow onion. Let it cook for about 5-7 minutes, stirring occasionally, until it softens and starts to turn translucent. Then, add your minced garlic and cook for another minute until it’s fragrant. Oh, the smell of garlic and onion together? That's the start of something amazing, honestly. Don't let the garlic burn!
03 -
Now for the fun part! Pour in your red wine (if using) or a splash of beef broth into the skillet. Use a wooden spoon to scrape up all those delicious brown bits stuck to the bottom of the pan. That's pure flavor right there! Let it simmer for a minute or two, allowing the liquid to reduce slightly. This step adds so much depth to the sauce, it’s incredible. The kitchen smells divine at this point!
04 -
Transfer the sautéed onions and garlic mixture into your slow cooker. Place the seared lamb chops on top. Pour in the remaining beef broth. If you’re adding baby carrots or small potatoes, now’s the time to tuck them around the chops. I've made the mistake of adding too many veggies once, and the sauce got a bit thin, so don't overdo it unless you're planning a thicker sauce later.
05 -
Sprinkle the dried rosemary, dried thyme, and a good pinch of salt and black pepper over everything in the crockpot. Toss in the bay leaves. Give it a gentle stir to make sure everything is somewhat submerged and seasoned. This is where the magic really starts to happen for these Pioneer Woman Crockpot Lamb Chops. I always give it a little sniff test – smells so good already!
06 -
Put the lid on your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the lamb chops are fall-off-the-bone tender. Seriously, they should just melt. When they're done, carefully remove the bay leaves. The sauce will be rich and savory, and the lamb will be unbelievably succulent. The aroma will have completely taken over your home – in the best way!
# Notes:
01 -
Always sear the lamb chops first; it makes a huge difference in flavor and texture, a lesson I learned the hard way!
02 -
Don't forget to remove the bay leaves before serving; they're not great to eat.
03 -
Resist the urge to lift the lid too often during cooking; it lets out the heat and slows down the process.
# Tools You'll Need:
01 -
Slow cooker (crockpot)
02 -
Large skillet
03 -
Tongs
04 -
Wooden spoon
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 15 g
Protein: 40 g