Slow Cooker Creamy Ranch Pork Chops and Potatoes

4-6 pork chops (3 pork shoulder blade steaks)
6-8 medium potatoes, chopped into large pieces (5)
2 cans fat-free cream of chicken soup (1 can)
2 packages dry Ranch dressing mix (1 package)
1 cup milk (3/4 cup milk)
1/3 of a green bell pepper, chopped
1/3 of a red bell pepper, chopped
1/4 of a large onion, chopped
Weber’s Garlic & Herb seasoning mix
Tony Chachere’s Cajun seasoning
black pepper
paprika
cumin
Dried parsley to sprinkle on top (optional) (didn’t use)

Lightly spray the bottom of your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix, milk, peppers, onion, and seasonings *seasonings to taste*. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops – thicken in a separate pot by whisking in a corn starch and water mix that is just above a paste, stir over medium heat til thickened . Sprinkle with dried parsley if you want (didn’t want).