Slow Cooker Pigs in a Cornfield
76 Comments Jul 12, 2024
Updated Apr 17, 2025
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Slow Cooker Pigs in a Cornfield is a hearty one-pot meal featuring tender pork chops, sweet corn on the cob, and seasoned potatoes, all simmered together in a rich and creamy sauce.
What are pigs in a 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
Here is what you need to make this rustic meal. For full ingredient amounts, see the recipe card below the images.
- 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!
My Serving Suggestions
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. Here are some other great sides:
- 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.
- Sliced tomatoes or cucumber salad for a cool, fresh contrast.
Can I make this 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:
bbTry Minnesota Pork Chops for a creamy, comforting meal or BBQ Pork Chops and Potatoes for a sweet and savory twist.
Pork Chop Stroganoff offers rich, hearty flavors, while Alpine Pork Chops add a cheesy, cozy touch.
For something a little different, Pork Chop Cacciatore brings an Italian flair, and Crockpot Pork Chops and Onions keeps things simple and delicious.
Slow Cooker Pigs in a Cornfield
How to Video
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!
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.
This recipe looks so good but I’ve not tried it yet. I don’t like cream of mushroom or cream of celery soup. I was wondering if you could suggest something else I could use to make the gravy
It’s hard to say without trying. Though my first thought is pork gravy mix, water and cream cheese.
Sarah, that sounds really good! How much cream cheese would you suggest. 8 ounces ?
Thanks so much for your recommendation
Can thus be from? Sounds delicious.
Made this tonight! Super super good! I served with cornbread. 🙂
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!
I used cream of celery soup because it’s all I had on hand. Also, my pork chops were frozen solid so I used some Lil smokies (hillshire farms) instead and it worked out great. My one problem was that I set the corn too close to the edge of the crock pot and one side got really browned and dried out, but we just sliced off the good kernels and used it that way. On my plate, I mixed it all into a mash-up of potatoes and the soupy sauce (YUM) and some smokies and then the corn. It was just delicious.
Dutch’s recipe sounds a lot like our cream can dinners. We layer whole smaller pototaoes on the bottom of our Cream Can Cooker (look it up online- ours was called the (“Bone Collector”) from Seth’s collection, now I have two small ones. Then a layer of onions and chopped celery sticks (leave them in sticks don’t finely chop it) then a layer of chunks of carrot (don’t use the pre-bagged ones already peeled and stuff, those are awful), then a layer of keilbasa, then a layer of lil smokies, then a layer of corn on the cob whatever size you like it will get done, then a layer of cabbage and then on the very top we put a stick of REAL butter. 2 1/2 pints of water poured over the whole thing (no spices) and cook over open fire or set the can on a BBQ rack and cook that way, for about 40-50 minutes. This has been a family favorite since my sister in law made this at a camping outing. It was filling and delicious.