Slow Cooker Pigs in a Cornfield is corn on the cob, pork and even potatoes cooked together for an easy hearty meal.
This recipe Slow Cooker Pigs in a Cornfield is a request from a man named Buford, a fan from my YouTube channel. Before he suggested this recipe, I had not heard of this recipe before. I was almost nervous to search for it. After I did a little research, I knew that this recipe would cook up great in the slow cooker. Thank you Buford for suggesting I try this.
The recipe starts with frozen halves of corn on the cob.
Then I add potatoes and onion in between.
Then I topped that with pork chops and bacon.
A mixture of cream of mushroom soup, milk and seasonings goes over everything in the pot.
7 hours later and this is what the meal looks like.
The recipe isn’t easy on the eyes, but sure tastes good!
I hope you like this recipe! I have fun trying new recipes on the blog. Have a great week!
- 21 oz. cream of mushroom soup (2 10.5 oz. cans) (don't add water)
- 1/2 cup milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 tsp. dried leaf thyme
- 6 half ears of corn (from freezer section of store)
- 5 small potatoes, diced small
- 1 white onion, diced
- 2 lbs. pork chops
- 8 slices bacon, sliced, cooked and drained
- 6 quart or larger
In a medium-sized bowl add the cream of mushroom soup, milk, salt, pepper and thyme. Whisk until smooth. Set aside.
Spray slow cooker with non-stick cooking spray.
Add the frozen corn standing them up on their ends in a ring around the outer edge of the slow cooker. Add potatoes in the middle of the corn. Sprinkle over onion.
Add the pork chops on top of the corn and potatoes. Sprinkle over the cooked bacon. Spread over the soup mixture over the top of everything.
Cover and cook on LOW for 7 hours without opening the lid during the cooking time.
Serve and enjoy!
Nutritional Values are approximate, if you require a special diet, please use your own calculations. Values below are for 1/6 of the recipe.
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