Slow Cooker Pigs in a Cornfield
Frozen corn, pork chops, bacon and potatoes all slow cooked in a creamy sauce. This recipe for Pigs and Cornfield is one your guests won't stop talking about.
Servings: 6
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
- 6-10 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 8 hours without opening the lid during the cooking time. If your corn is not frozen, 7 hours should work fine.
- Serve and enjoy!
Video
Notes
Fresh corn (or canned!) can be used instead of frozen, you can cut back the cooking time by an hour.
You can use ground sausage or chorizo or cubed pork instead of pork chops.
Nutrition
Calories: 655kcal | Carbohydrates: 57g | Protein: 48g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 1161mg | Potassium: 1783mg | Fiber: 4g | Sugar: 8g | Vitamin A: 240IU | Vitamin C: 18.6mg | Calcium: 69mg | Iron: 3.7mg
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