Slow Cooker Pigs in a Cornfield
76 Comments Jul 12, 2024
Updated Apr 17, 2025
This post may contain affiliate links. Please read our disclosure policy.
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.
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
Actually I think chicken sounds better
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/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.
I used fresh corn and it was delicious!!
That sounds great!
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.