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 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.
I hope you like this recipe! I have fun trying new recipes on the blog. Have a great week!
Slow Cooker Pigs in a Cornfield
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 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
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!
I took a gamble on this one, and OMG, I am so glad I did. After the first night, hubby was thrilled we had leftovers. Once the leftovers were gone, I was told in no uncertain terms that I’d have to make this again. And soon.So I did… and then John told me to see what other yummy recipes you might have on here. Sooooo, I bookmarked about a dozen or so to try. 😀
Marvelous!!!!! I don’t even like potatoes cooked in the slow cooker but this is recipe is something else. If you like bland food, follow the recipe. Otherwise, generously season the potatoes with salt, pepper, paprika, thyme (oregano or basil) before placing in the slow cooker. I also seasoned the bone-in pork chops with my favorite spices. I cooked this overnight and I woke up to a wonderful smell. I had a plate for breakfast (don’t judge 🙂 ). Wow, that was GREAT! This recipe is a keeper, no doubt! Thank you for sharing!
Should I sear the port chops first before putting in crockpot to keep juices in
I’m trying out this recipe but am a lil short on time. Can I flip it over to high after a few hours to speed up cooking?
Yes, that would work fine.
Made this today and thought it was fantastic!!!! One tweak I’ll do next time is season the potatoes and the chops just for a little flavor. Thanks for the recipe and definitely will make again.
Glad you liked it Keith. Thank you for the tip 🙂
Could you use chicken in this recipe? It looks so delicious. Thanks
Can I use frozen corn not on the cob. And I can how much
I think a bag would work fine, a few cups.
Can anyone suggest anything other than mushroom soup? Not a favorite of mine
My daughter doesn’t like mushrooms but love green bean casserole so I use Cream of celery soup in it so I bet that would work here too
What about cream of celery, cream of chicken soup?
Maybe use cream celery or chicken soup,,,I might even try a pack of country gravy,,,
cream of celery or onion if you can find it.
How can it serve six when there are only four pork chops?
It will only serve 4 if you want an entire chop. 6 if you split them up.
Also waiting for answers to the previous questions. Boneless or bone-in chops? Can I use fresh corn instead of frozen???
Looks amazing, have two questions, 1. Have you tested this recipe with fresh corn, and 2. If I don’t want to use canned soup, would a white sauce with sauteed mushrooms work as well?
I’m unsure about the fresh corn. But bone in chops should work fine!
Here’s a homemade cream of mushroom soup – dairy free: https://www.realfoodwithjessica.com/2015/05/29/healthy-cream-of-mushroom/
Will fresh corn be ok to substitute for frozen?
I have not tried yet. If anyone tries this with fresh corn, please give us an update on how it worked.
OMG I’m so making this soon as we get to the store to get what I need. It looks like you used boneless chops, am I correct? Just signed up and am excited to get more. Thanks
Yes, boneless is what I used, but really any pork chop will work fine.
Can you convert this to an instant pot recipe?
At this time, I do not have time to test every recipe with a pressure cooker. Sorry!
On the Instant Pot. Just press your slow cook button until you get it to the low setting.