Step 1

In a medium-sized bowl add the cream of mushroom soup, milk, salt, pepper and thyme. Whisk until smooth. Set aside.

Step 2

Spray slow cooker with non-stick cooking spray.

Step 3

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.

Step 4

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.

Step 5

Cover and cook on LOW for 7 hours without opening the lid during the cooking time.

Step 6

Serve and enjoy!