1(10.5 oz)can condensed cream of chicken with herbs soup
¼cupheavy whipping cream
3-4large russet potatoes,sliced into ½” thickness
2cupsshredded colby and monterey jack cheese(divided use)
½cupsliced green onion,for topping
Heat olive oil in a large skillet over high heat. Season pork chops with salt and pepper. Brown both sides of the pork chops (don’t fully cook the pork chops - just a minute on both sides to get them brown.) Set aside pork chops.
In a medium bowl, whisk together the cream of chicken soup with the heavy cream, milk and minced garlic (this is the sauce.) Set aside.
Slice potatoes and chop onions. Note: You could slice the potatoes in half after slicing them lengthwise (into a half-moon shape) to make them more bite-sized if you like.
Spread the sliced potatoes and the onions into the bottom of a 5 quart or larger oval slow cooker. Season with salt & pepper.
Spread half the sauce mixture on top of the potatoes.
Sprinkle one cup of shredded cheddar cheese on top.
Place pork chops in a single layer on top of cheese.
Spread the rest of the sauce mixture on top of the pork chops. Cover with remaining cheese.
Cover slow cooker and cook on low for 4-6 hours. (It only took about 4 hours in my slow cooker)
When done, sprinkle the top with sliced green onion.
Then serve. Be sure to spread extra cream sauce on top!