The Best Slow Cooker Pork Loin and Vegetables (Easy Crock Pot Dinner)

This Slow Cooker Pork Loin with Vegetables is a tender, juicy, and flavorful meal that’s easy to prepare and perfect for a comforting dinner. Slow-cooked with carrots, potatoes, onions, and savory seasonings, this one-pot pork roast recipe delivers rich flavors with minimal effort. The slow cooker pork loin roast stays moist and tender while soaking up the delicious juices. Whether you’re meal prepping or making a hearty Sunday dinner, this easy crockpot pork roast with vegetables is sure to be a hit! Serve it with gravy, and a delicious bread or yummy rolls for a complete meal.

One of my favorite things about slow cooker recipes is coming home to dinner already waiting. This Slow Cooker Pork Loin and Vegetables recipe is one of those comforting meals that feels like Sunday dinner without spending hours in the kitchen.

The pork loin cooks low and slow until it’s tender and juicy while the potatoes, carrots, and onions soak up all the delicious flavor. Everything cooks together in one slow cooker, making cleanup just as easy as dinner. Tip: Use a Slow Cooker Liner for even easier clean up.

Whether you’re feeding a busy family, preparing Sunday dinner, or simply want leftovers for another meal, this crock pot pork loin recipe is simple, satisfying, and always a favorite.

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Why You’ll Love This Recipe:

• One slow cooker does all the work
• Perfect for busy weeknights
• Tender, juicy pork every time
• Complete meal in one pot
• Great for Sunday dinner
• Wonderful leftovers
• Family-friendly comfort food
• Easy enough for beginners

Thank You For Your Support!

Did you try this Slow Cooker Pork Loin and Vegetables? I’d love to hear how it turned out! Leave a comment below and let me know if you made any tweaks or have any questions. And if you loved this recipe, don’t forget to share it with friends or save it for later!

Frequently Asked Questions:

Can I use pork tenderloin instead of pork loin?

Pork tenderloin is much smaller and leaner than pork loin, so it cooks much faster. If using pork tenderloin, reduce the cooking time and check the internal temperature early to avoid overcooking. I recommend a pork loin.

Do I need to brown the pork first?

No. This recipe is designed to be simple and convenient. While browning the pork can add a little extra flavor and color, it isn’t necessary for a delicious meal.

Should the vegetables go on the bottom?

Yes. Place the potatoes, carrots, and onions on the bottom of the slow cooker and set the pork loin on top. This helps the vegetables cook evenly while allowing the juices from the pork to flavor them.

How do I keep pork loin from drying out?

The best way is to avoid overcooking it. Use a meat thermometer and cook until the thickest part reaches 145°F. Let the pork rest for 5 to 10 minutes before slicing so the juices stay inside.

Can I cook this on HIGH?

Yes, but LOW is recommended for the most tender results. Cooking on HIGH works when you’re short on time, but the pork may not be quite as juicy.

What potatoes work best?

Yukon Gold, red potatoes, and baby potatoes all hold their shape well during slow cooking. Russet potatoes can become softer and break apart more easily.

Can I add more vegetables?

Absolutely! You could try some delicious additions:

• Mushrooms (add during the last hour of cooking)
• Celery
• Sweet potatoes
• Green beans (add during the last 30 minutes)
• Brussels sprouts

Can I make gravy from the cooking juices?

Yes, please! After removing the pork and vegetables, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water. Stir it into the hot cooking juices and cook until thickened.

Can leftovers be frozen?

Yes. Store the pork and vegetables together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What internal temperature should pork loin reach?

According to USDA guidelines, pork is safe to eat when it reaches an internal temperature of 145°F followed by a three-minute rest.

Why This Recipe Works:

This recipe is successful because the vegetables act as a natural rack, lifting the pork slightly off the bottom of the slow cooker while absorbing the flavorful juices as they cook. Cooking everything together creates a complete meal with very little hands-on work.

Using simple seasonings lets the natural flavor of the pork shine, while slow cooking allows the vegetables to become tender without constant attention. The result is a comforting, family-friendly dinner that’s perfect for busy weekdays or relaxing Sunday meals.

Common Mistakes to Avoid:

Using pork tenderloin instead of pork loin

Although the names are similar, they’re different cuts of meat and require different cooking times.

Cooking too long

Pork loin is lean and can become dry if left in the slow cooker too long.

Cutting vegetables too small

Larger chunks hold up much better during several hours of cooking.

Skipping the resting time

Allowing the pork to rest before slicing helps keep it juicy.

Cook’s Tips:

Don’t overcook the pork

Pork loin is much leaner than pork shoulder. Cooking it too long can dry it out. Pork is safely cooked when it reaches 145°F, then rests for a few minutes before slicing. 

Cut vegetables into similar sizes

This helps everything finish cooking at the same time.

Forget the peeling

For us, peeling and chopping vegetables is the most time consuming part of recipes like this one. So, I didn’t peel the carrots or potatoes which made it quicker to put together-make sure to scrub them well when washing.

Layer vegetables first

Place potatoes, carrots, and onions on the bottom of the slow cooker so they cook evenly underneath the pork. You may need to place a few on the sides as well.

Let the pork rest

Resting for 5–10 minutes before slicing helps keep the juices inside.

What to Serve with Slow Cooker Pork Loin:

Although this recipe already includes vegetables, you can round out the meal with a few favorite side dishes.

Great options include:

• Homemade dinner rolls
• Fresh green salad
• Applesauce
• Cranberry Sauce
• Roasted Brussels sprouts
• Green Beans
• Buttered Corn
• Homemade biscuits
• Fresh fruit salad

Variations:

Add Sweet Potatoes

Replace half of the potatoes with sweet potatoes.

Add Green Beans

Stir them in during the last 30 minutes.

Garlic Herb Version

Add fresh rosemary, thyme, and extra garlic.

Mushroom Version

Add sliced mushrooms during the last hour of cooking.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing:

Freeze sliced pork and vegetables together for up to 3 months.

Reheating:

Warm gently in the microwave or in a covered skillet with a splash of broth to keep the pork moist.

Equipment Needed:

Serving Spoon

Slow Cooker

Cutting Board

Sharp Knife

Measuring Spoons

Meat Thermometer

Ingredients You Will Need For Slow Cooker Pork Loin & Vegetables:

Pork Loin
Use a boneless pork loin—not a pork tenderloin—as the two cuts cook differently.

Fresh Carrots
Wash and slice large carrots into chunks. You can use baby carrots if desired, I have stopped using them-why are they slimy and what do they do to them?? I like to use fresh whole carrots even though it is a little more time consuming.

Potatoes
Yukon Gold or red potatoes hold their shape well during the long cooking time.

Onion
A yellow onion adds sweetness and rich flavor as it cooks.

Seasonings
Simple pantry seasonings let the natural flavor of the pork shine. You’ll need onion and garlic powder, Lawry’s seasoning salt. salt, pepper and chili powder

Broth or Water
Chicken broth or vegetable broth keeps the meat moist and creates a flavorful cooking liquid. Chicken will give extra flavor but, I am not always wanting to open a can of broth for just a 1/2 cup. You choose.

• 2 1/2 pound pork loin
• 1 tbsp Lawry’s Seasoning Salt
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp chili powder
• 2 pounds carrots washed and cut into chunks
• 2 1/2 pounds potatoes washed and cut into chunks
• 1 large onion peeled and cut into chunks
• 1/2 cup water or chicken broth-chicken broth gives more flavor

To Thicken Gravy:

• 2 tbsp cornstarch + 2 tbsp water whisk together when making the gravy

How to Make Slow Cooker Pork Loin and Vegetables:

1. Combine Lawry’s Seasoning mix, onion powder, garlic powder, salt, pepper, and chili powder in a small bowl and mix together well.
2. In a frying pan, brown each side of the pork loin-coating each side with the above seasoning mixture before browning each side.
3. Pour 1/2 cup of water into the bottom of the slow cooker.
4. Place pork loin in the bottom of the slow cooker and top the pork loin with chopped carrots, chopped potatoes, and chopped onion.
5. Cover and cook on low for 8 hours. 
6. When pork loin has cooked through and the veggies are tender, Remove the pork loin and vegetables from the Crock-Pot and place on a serving platter. Cover with foil and set aside.
7. If making gravy to go with the pork loin and veggies, strain the juices from the slow cooker to remove any pieces of meat or vegetables. 
8. Place strained juiced into a sauce pan and simmer on the stovetop.
9. While waiting for juices to simmer, mix 2 tablespoons of cornstarch with 2 tablespoons water in a bowl. Then, whisk it into the simmering juices until thickened.
10. Serve and enjoy this delicious comfort meal with rolls or bread with room temperature butter.
11. Note: when serving the pork loin on a platter with the veggies, sprinkle a little dried parsley for some color, if desired.

Helpful Items:

Hamilton Beach Slow Cooker

Knife Set

Lawry’s Seasoning Salt

Simply Organic Spices

Other Slow Cooker Recipes You Will Love: ❤️

Slow Cooker Pork Carnitas

Chicken Noodle Soup in the Slow Cooker

Kalua Pork in the Slow Cooker

Slow Cooker Baked Beans

Cilantro Lime Chicken Salad

Southern Corn Chowder

Mississippi Por Roast

Slow Cooker Apple Crisp

Reader Tip:

If your potatoes are larger than golf balls, cut them in half before adding them to the slow cooker. This helps everything finish cooking at the same time while keeping the pork perfectly tender.

Thank You For Your Support!

Have you made this Slow Cooker Pork Loin and Vegetables recipe? I’d love to hear how it turned out! Leave a comment below and let me know if you added your own favorite vegetables or seasonings. Your tips may help another reader make this recipe, too!

Troubleshooting

My pork is dry.
It likely cooked too long. Slice it thinly and spoon some of the cooking juices over the meat before serving.

The vegetables are still firm.
They may have been cut into very large pieces, or your slow cooker may cook at a lower temperature than average. Continue cooking until they’re fork tender.

My vegetables became mushy.
They were probably cut too small or cooked longer than needed.

The cooking liquid seems thin.
That’s normal. If you prefer a thicker sauce, make a quick gravy using the cooking juices and a cornstarch slurry.

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