The Best Slow Cooker Cowboy Potato Casserole You’ll Ever Make
Hearty and easy Slow Cooker Cowboy Potato Casserole with seasoned ground beef, kidney beans, potatoes, corn, and melted cheddar cheese. A comforting dish perfect for busy weeknights and family dinners.
- Prep Time: 15 mins
- Cook Time: 6-7 hrs (low) or 3-4 hrs (high)
- Total Time: 6 hrs 15 mins
- Yield: 6 servings
Ingredients
– 1 pound ground beef
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (10.75 oz) condensed cream of mushroom soup
– 1/2 cup milk
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup frozen corn
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups sliced potatoes (about 1.5 pounds)
– 1 cup shredded cheese (cheddar or your preference)
Instructions
1. Brown the ground beef, onion, and garlic in a skillet over medium heat. Drain excess fat.
2. Transfer beef mixture to slow cooker. Add the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, frozen corn, chili powder, salt, and pepper. Stir to combine.
3. Layer sliced potatoes on top, making sure they are coated in the sauce.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
5. About 20 minutes before done, sprinkle cheese evenly on top, cover and let melt.
6. Serve warm.
Notes
Use Yukon Gold or Russet potatoes for best results. You can customize cheese and spice levels to taste. Store leftovers in an airtight container for up to 3 days. Reheat gently.