Pat the pork chops dry with a paper towel, then season them with paprika, salt, pepper, onion powder, and garlic powder.
Add the oil to a skillet over medium heat. When the skillet is hot, add the pork chops and brown them on each side, roughly 3-5 minutes per side.
Add in both canned soups and the chicken broth. Stir, making sure to scrape up any browned bits on the bottom of the pan. Cook five minutes and remove from the heat.
Slice the onions and mushrooms, then add them to the bottom of the slow cooker. Top with the pork chops and then pour the soup mixture over top.
Set the heat to LOW, and cook for 4-6 hours or until the meat is tender and juicy.