Slow Cooker Cowboy Potato Casserole

Ever taste something so comforting it feels like a warm hug?

This Slow Cooker Cowboy Potato Casserole is just that! It’s the ultimate one-pan wonder that combines hearty ingredients into a creamy, cheesy masterpiece you won’t soon forget. Plus, no need to slave away in the kitchen — just toss everything in and let the slow cooker do its magic. Sounds like a win-win to me!

Why make this recipe

You might wonder why the world needs another casserole. Trust me, this one stands out for a few stellar reasons:

• Easy Cleanup: It’s a slow cooker recipe, meaning you only need one pot. Who doesn’t want fewer dishes to wash?
• Family-Friendly: Kids and adults alike gobble this up. Honestly, it’s hard to resist a cheesy, flavor-packed bowl of goodness!
• Affordable Ingredients: With budget-friendly staples, you won’t break the bank. It’s like a cozy meal that hugs your wallet, too!

Ingredients

You don’t need fancy stuff — just these basics!

• 1.5 pounds ground beef
• 1 large yellow onion (chopped)
• 2 cloves garlic (minced)
• 2 pounds frozen diced potatoes (like O’Brien hash browns with peppers and onions, or plain diced hash browns)
• 1 can (15-ounce) whole kernel corn (drained)
• 1 can (10-ounce) Rotel diced tomatoes with green chilies (undrained)
• 1 can (10.75-ounce) condensed cream of mushroom soup
• 1/2 cup beef broth or milk
• 1 teaspoon dried paprika
• 1 teaspoon dried parsley flakes (optional, for color)
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (to taste — start with 1/2 teaspoon, adjust after cooking)
• 2 cups shredded sharp cheddar cheese (divided)
• 1/2 cup crispy fried onions or cooked, crumbled bacon (for topping, optional)

Directions

1. In a skillet over medium heat, brown the ground beef with the onion and garlic until fully cooked.
2. Drain any excess fat and transfer the mixture to the slow cooker.
3. Add the frozen potatoes, corn, Rotel tomatoes, cream of mushroom soup, beef broth/milk, paprika, parsley flakes, chili powder, garlic powder, black pepper, and salt.
4. Stir everything together until well combined.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally.
6. About 30 minutes before serving, stir in 1.5 cups of shredded cheddar cheese until melted and gooey.
7. Top with the remaining cheese and fried onions/bacon and let cook for an additional 10-15 minutes until golden and bubbly.

How to make Slow Cooker Cowboy Potato Casserole (Overview)

Making this casserole is as easy as pie, or should I say, cowboy pie? First, brown the beef with the onions and garlic. Don’t skip toasting the garlic — it makes all the difference! Then, pile in those frozen potatoes, corn, and flavorful canned goodies like Rotel. Mix it all up, let it cook low and slow, and pour in that cheesy goodness before serving. Seriously, you can just set it and forget it!

How to serve Slow Cooker Cowboy Potato Casserole

Serve this beauty in big, hearty bowls. The golden, bubbling cheese on top awaits to be savored! Pair it with a side of homemade cornbread or a crisp green salad for a pop of color. As you dig in, the aroma of spices and savory goodness will wrap around you like a snug blanket, making it the ultimate comfort food experience. Don’t forget to savor that crunchy topping!

How to store Slow Cooker Cowboy Potato Casserole

Got leftovers? Lucky you! This casserole keeps well in the fridge for about 3-5 days. Just pop it in an airtight container. If you want to freeze it, let it cool, then transfer it to a freezer-safe container. It should last up to 3 months in the freezer. When reheating, a splash of milk or beef broth revives that creamy texture beautifully!

Tips to make Slow Cooker Cowboy Potato Casserole

• Use fresh beef: Lean ground beef gives a better texture, so try to grab that if you can.
• Cheese dilemma? Mix various cheeses for a flavor twist. Monterey Jack or pepper jack could spice things up!
• Texture preference: If you like it more like a casserole, simmer on low for the full cooking time.
• Add more veggies: Sneak in some bell peppers or peas for extra nutrition without sacrificing taste.

Variation

• Vegan Delight: Swap ground beef for lentils or a plant-based ground meat alternative. Use vegetable broth and a dairy-free cream soup!
• Spicy Adventure: Add more chili powder or even diced jalapeños for a kick.
• Add a topping twist: Try crushed tortilla chips instead of fried onions for an extra layer of crunch.

FAQs

Can I use fresh potatoes instead of frozen?
Absolutely! Just dice them up and adjust your cooking time since fresh potatoes will take longer to soften.

Can I make it ahead of time?
Totally! The night before, prep everything in the slow cooker insert, refrigerate it, and just plug it in when you’re ready to cook.

Can I freeze the casserole?
Yes, it freezes well! Just let it cool down completely before transferring it to a freezer-safe container.

📌 Pin this recipe for your next cozy dinner night!

Slow Cooker Cowboy Potato Casserole

A comforting one-pan casserole filled with ground beef, creamy goodness, and a cheesy top, made effortlessly in a slow cooker.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds ground beef Use lean ground beef for better texture.
• 1 large yellow onion (chopped)
• 2 cloves garlic (minced)
• 2 pounds frozen diced potatoes Use O'Brien hash browns or plain diced hash browns.
• 1 can (15-ounce) whole kernel corn (drained)
• 1 can (10-ounce) Rotel diced tomatoes with green chilies (undrained)
• 1 can (10.75-ounce) condensed cream of mushroom soup
• 0.5 cup beef broth or milk Choose based on preference.
• 1 teaspoon dried paprika
• 1 teaspoon dried parsley flakes Optional, for color.
• 0.5 teaspoon chili powder
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt Adjust to taste.
• 2 cups shredded sharp cheddar cheese (divided)
• 0.5 cup crispy fried onions or cooked, crumbled bacon For topping, optional.

Method

 

Preparation

1. In a skillet over medium heat, brown the ground beef with the onion and garlic until fully cooked.
2. Drain any excess fat and transfer the mixture to the slow cooker.
3. Add the frozen potatoes, corn, Rotel tomatoes, cream of mushroom soup, beef broth/milk, paprika, parsley flakes, chili powder, garlic powder, black pepper, and salt.
4. Stir everything together until well combined.

Cooking

1. Cover and cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally.
2. About 30 minutes before serving, stir in 1.5 cups of shredded cheddar cheese until melted and gooey.
3. Top with the remaining cheese and fried onions/bacon and let cook for an additional 10-15 minutes until golden and bubbly.

Notes

Store leftovers in an airtight container for 3-5 days in the fridge. It freezes well for up to 3 months. Reheat with a splash of milk or beef broth to restore creaminess. For variations, consider using lentils for a vegan version or add jalapeños for extra heat.