Tender Slow Cooker Lamb Chops: Pioneer Woman Inspired (Print Version)

Pioneer Womans Easy Crockpot Lamb Chops: Get tender, flavorful lamb without the fuss. Perfect for a delicious, stress-free weeknight meal families will love!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Meat

# Ingredients:

→ The Lamb & Aromatics

01 - 4-6 lamb shoulder chops (about 2 lbs)
02 - 1 large yellow onion, chopped
03 - 4-6 cloves garlic, minced

→ The Flavor Foundation

04 - 1/4 cup all-purpose flour
05 - 2 cups beef broth (low-sodium preferred)
06 - 2 tablespoons Worcestershire sauce
07 - 1 teaspoon dried rosemary
08 - 1 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and black pepper, to taste

→ For Searing

11 - 1-2 tablespoons olive oil

→ Finishing Touches (Optional)

12 - Fresh parsley, chopped (for garnish)
13 - Mashed potatoes or egg noodles (for serving)

# Instructions:

01 - First things first, pat those lamb chops super dry with paper towels! This helps them get a beautiful sear. Season them generously all over with salt and pepper, then dredge each chop lightly in the all-purpose flour, shaking off any excess. In a large skillet over medium-high heat, add a tablespoon or two of olive oil. Once shimmering, sear the lamb chops in batches for about 2-3 minutes per side until they're nicely browned. Don't overcrowd the pan; you want a good crust, not steamed lamb! This browning step, honestly, is where all the deep flavor begins. I've definitely tried to skip it on a super busy night, and trust me, the difference is huge.
02 - Once your lamb chops are browned, transfer them directly to your slow cooker insert. Now, back to that same skillet (don't clean it, those browned bits are flavor gold!), reduce the heat to medium. Add your chopped yellow onion and cook, stirring occasionally, until it starts to soften and turn translucent, about 5-7 minutes. You'll smell that sweet aroma filling your kitchen, it's just wonderful. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, and I almost always burn the garlic if I walk away here, so stay close!
03 - To the skillet with the onions and garlic, pour in the beef broth. Make sure to scrape up all those delicious browned bits from the bottom of the pan – that's called 'deglazing,' and it's pure magic for flavor! Stir in the Worcestershire sauce, dried rosemary, dried thyme, and the bay leaf. Give it a good stir, making sure everything is well combined. Bring the mixture to a gentle simmer for a minute or two, just to let those flavors start to meld. The smell at this stage is just heavenly, a promise of the deliciousness to come.
04 - Carefully pour this aromatic sauce mixture over the browned lamb chops in your slow cooker. Make sure the chops are mostly submerged in the liquid. If they aren't quite covered, you can add a splash more beef broth. Now, pop the lid on your slow cooker and set it to LOW for 6-8 hours, or on HIGH for 3-4 hours. I honestly always go for the low setting if I have time; it just makes the lamb unbelievably tender, practically falling off the bone with a gentle nudge. This is where the magic really happens, slow and steady wins the race!
05 - Once the cooking time is up, the lamb chops should be incredibly tender – you should be able to easily pull the meat away from the bone with a fork. Carefully remove the bay leaf from the sauce; you don't want to bite into that! Give the sauce a taste and adjust the seasonings if needed. Sometimes I add a little more salt or pepper, or even a tiny splash of Worcestershire if I want an extra umami kick. Don't be shy about tasting and tweaking; it's your kitchen, after all!
06 - Now for the best part! Ladle those tender slow cooker lamb chops and plenty of the rich, savory sauce over your favorite sides. I usually go for creamy mashed potatoes, but egg noodles or even a bed of fluffy rice are fantastic too. If you have some fresh parsley on hand, a sprinkle of chopped parsley adds a lovely pop of color and freshness, making the dish look extra special. Take a moment to just breathe in that incredible aroma before you dig in; it's honestly one of my favorite kitchen smells.

# Notes:

01 - Don't skip browning the lamb! It adds so much depth of flavor to the final sauce, trust me on this one.
02 - You can chop your onion and mince garlic the night before for quicker prep.
03 - Chicken broth works in a pinch, but beef broth gives a much richer, more robust flavor.
04 - A sprinkle of fresh chopped parsley at the end brightens up the dish and makes it look extra inviting.

# Equipment Needed:

01 - Large skillet
02 - Slow cooker (6-quart or larger)
03 - Tongs
04 - Whisk

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 20-30g
Protein: 35-45g

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