Slow Cooker Pigs in a Cornfield is corn on the cob, pork and even potatoes cooked together for an easy hearty meal.
This recipe is so unique! Pork chops can be made in so many variations, also try my pork chop cacciatore or my pork chops and onions recipe.
This recipe Slow Cooker Pigs in a Cornfield is a request from a gentleman 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.
How to make Pigs in a Cornfield:
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!
Want to make in a dutch oven?
Going camping and want to use a dutch oven? The YouTube channel Outdoor Cast Iron has an amazing Dutch Oven Pigs in a Cornfield Recipe.
Can I use fresh corn instead of frozen?
Yes, fresh corn will work just as well as frozen!
Here are my other favorite Slow Cooker Pork Chop Recipes:
- Slow Cooker Minnesota Pork Chops
- Slow Cooker Sweet Baby Ray’s Pork Chops and Potatoes
- Slow Cooker Pork Chop Stroganoff
- Slow Cooker Alpine Pork Chops
- Slow Cooker Pork Chop Cacciatore
- Slow Cooker Pork Chops and Onions
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Slow Cooker Pigs in a Cornfield
Equipment Needed:
Ingredients:
- 21 oz. cream of mushroom soup (two 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
Instructions:
- 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!
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I am the original author of this recipe and named it from its design when I was doing a Dutch oven segment for channel 12 news several years ago here in Arizona. It has since been found used all over the world, adapted for different types of cooking, as well as alterations of the ingredients, but still holds true to the name. The first time I cooked it, we only lined with half-ears of corn, but found we had too much corn, so we alternated using kielbasa in between each corn cobette. Have used many different soups/combinations, as well as variations of vegetables, and have used other proteins but then we call it something else, like cluckers in the corn-patch.
Hi Mark! Thank you for creating the recipe! I love your variations!