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 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!
Video
Notes
Can I use fresh corn instead of frozen?
Yes, fresh corn will work just as well as frozen!
Can I use a different kind of meat?
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. :)
How to store:
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.
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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