Tender Pioneer Woman Crockpot Lamb Chops (Print Version)

Make tender Pioneer Woman Crockpot Lamb Chops! My easy, slow-cooked recipe brings rich flavor and comfort to your dinner table. Perfect for a cozy night in.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 31 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Main Players

01 - 4-6 lamb chops (shoulder or loin, about 1.5-2 lbs total)
02 - 4 cups beef broth, low sodium
03 - 1.5 lbs potatoes (Yukon Gold or red), cut into 1-inch chunks
04 - 3 carrots, peeled and cut into 1-inch pieces

→ Flavor Foundation

05 - 1 large yellow or white onion, roughly chopped
06 - 2 tbsp tomato paste
07 - 2 tbsp all-purpose flour
08 - 2 tbsp olive oil

→ Aromatics & Herbs

09 - 4 cloves garlic, minced
10 - 2 sprigs fresh rosemary
11 - 2 sprigs fresh thyme

→ Finishing Touches

12 - Salt, to taste
13 - Black pepper, to taste
14 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, pat those lamb chops super dry with paper towels. Honestly, this is a non-negotiable step for a good sear! Sprinkle them generously with salt and black pepper. I usually do this right on the cutting board. You want a good coating, don't be shy. Get your biggest skillet nice and hot over medium-high heat with a swirl of olive oil. We're looking for that beautiful golden-brown crust. When you place the chops in, you should hear a satisfying sizzle. Don't overcrowd the pan, or they'll steam instead of sear; do this in batches if you need to.
02 - Sear the chops for about 2-3 minutes per side until they're beautifully browned. This step is where so much flavor develops, so don't rush it! Once seared, transfer the chops to your slow cooker. Now, back to that hot skillet! Toss in your chopped onions and sauté them until they start to soften and become translucent, maybe 5-7 minutes. Then, add the minced garlic and tomato paste, stirring constantly for about a minute until fragrant. Oh, the smell at this point is just incredible – that's the magic happening!
03 - Pour about a cup of beef broth into the skillet, scraping up all those delicious browned bits from the bottom with a wooden spoon. Those bits are pure flavor, friends! Let it simmer for a minute, then stir in the flour until it forms a smooth paste. This little trick helps thicken our sauce later on. Once it's all combined, pour this flavorful mixture right over the seared lamb chops in the slow cooker. It might look a little messy, but trust me, it's going to be glorious.
04 - Now, layer in your chopped potatoes and carrots around and over the lamb chops. I like to make sure they're nestled in the liquid so they can soak up all the goodness. Tuck in the fresh rosemary and thyme sprigs. I usually just lay them on top; their essence will seep into everything. Pour the remaining beef broth over everything, ensuring most of the ingredients are submerged. Give it a gentle stir, making sure nothing is sticking, and everything looks happy in its slow-cooker bath.
05 - Pop that lid on your slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. Honestly, I always go for the low setting if I have the time; it just makes the lamb incredibly tender, falling off the bone. Resist the urge to peek too often! Every time you lift the lid, heat escapes, and it slows down the cooking process. I know, it's hard to wait when your kitchen smells like heaven, but patience is key here.
06 - Once the cooking time is up, the lamb should be fork-tender, practically melting. Carefully remove the lamb and veggies to a serving platter. If your sauce needs a little thickening, you can whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) into the hot liquid in the slow cooker and cook on high for 15-20 minutes until it thickens to your liking. Spoon that rich, savory gravy over the Pioneer Woman Crockpot Lamb Chops and veggies. Garnish with a little fresh parsley if you're feeling fancy. It's ready to devour!

# Notes:

01 - Always sear the lamb chops first; don't skip this step, it builds so much flavor.
02 - Leftovers taste even better the next day, store in an airtight container for up to 3-4 days.
03 - If you're out of fresh herbs, use 1/3 the amount of dried herbs, it works in a pinch!
04 - Serve with a crusty baguette for soaking up all that delicious gravy.

# Tools You'll Need:

01 - Large skillet
02 - slow cooker (6-quart or larger)
03 - wooden spoon

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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