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Slow Cooker Pigs in a Cornfield involves corn on the cob, pork, and 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.
Table of Contents
What are pigs in the cornfield?
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.
If you’ve never heard of this meal before, then you may be wondering just where in the world it came from. I couldn’t find where it originated, but what I could find attributed this dish to cowboys or over the fire cooking.
With those guys and gals in mind, the ingredients make sense! The corn on the cob serves as the “cornfield,” while the fillers of the field are pigs, AKA pork chops (and bacon). The rest of the ingredients add a hearty kick to the overall meal.
Recipe Ingredients
- Cream of Mushroom Soup: You’ll need 2 cans and don’t need to add water.
- Milk: Helps create a creamy gravy-like base.
- Corn: Make it easy and grab a bag of frozen half ears.
- Potatoes: Small potatoes, diced.
- Onion: White onion, diced.
- Pork Chops: Grab a pack of about 2 pounds to ensure plenty of servings.
- Bacon: All you need are about 8 slices, cooked, and drained.
- Seasonings: Salt, black pepper, and dried leaf thyme.
- (The full recipe is in the recipe card below the photos).
Step-by-Step Directions
Step One – Spray slow cooker with non-stick cooking spray and add the frozen corn standing them up on their ends in a ring around the outer edge of the slow cooker.
Step Two – Add potatoes in the middle of the corn. Sprinkle over onion.
Step Three – Add the pork chops on top of the corn and potatoes. Sprinkle over the cooked bacon.
Step Four – In a medium-sized bowl add the cream of mushroom soup, milk, salt, pepper and thyme. Whisk until smooth. Spread 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 Serve
- This recipe has everything you need for a one-pot meal. Serve one of the pork chops along with potatoes and corn on the cob.
- This meal also pairs perfectly with homemade buttered biscuits and/or cornbread.
- If you want to add extra vegetables, you can’t go wrong with green beans and carrots.
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.
Recipe FAQs
Yes, fresh corn will work just as well as frozen corn.
Yes, different recipes use chorizo, ground sausage like Jimmy Dean’s breakfast sausage, or cubed chicken. But, if you don’t use pork, you can not call it pigs in a cornfield. 🙂
Any remaining pigs in the cornfield can be stored in an airtight container and kept in the fridge for up to 4 days. Reheat in the microwave, stove top, or in the oven.
More 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
Slow Cooker Pigs in a Cornfield
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
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this tonight! Super super good! I served with cornbread. ๐
Changes I made:
-Cooked on high for 4 hours
-Pan seared the pork chops 1st and seasoned with garlic salt and pepper.
-Added 2 teaspoons minced garlic
-I used 5 small russet potatoes. Peeled.
-I used 2 ears of fresh corn on the cob and cut each into 3 pieces.
-I used pretty cooked bacon
-I used bone in pork chops
The pork chops were fall apart tender. Especially the ones that cooked in the soup/juices. Corn wasn’t soggy. And potatoes soaked up a ton of flavor. Will 100% make again.
I love what you did with the recipe! Sounds amazing.
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!