Snack On Meat

You are here: Home / All RECIPES / Slow Cooker Cowboy Potato Casserole

Slow Cooker Cowboy Potato Casserole

Why You’ll Love It

The Slow Cooker Cowboy Potato Casserole is comfort food at its best! Perfect for busy days, this dish lets your slow cooker do all the work while you enjoy hearty, home-cooked flavors. Inspired by the simplicity of cowboy campfire meals, it’s packed with protein, creamy potatoes, and melty cheese—everything you need for a satisfying dinner. Bonus: it’s easy to customize with ingredients you have on hand.

What It Is

This casserole is a layered masterpiece of savory ground beef, tender potatoes, and a rich, creamy sauce. It’s all topped with gooey melted cheese for the ultimate crowd-pleaser. Serve it on its own, pair it with crusty bread to soak up every last bite, or add a crisp side salad for a balanced meal.

Slow Cooker Cowboy Potato Casserole

Servings: 8

Ingredients

  • 1 ½ pounds ground beef – for a hearty protein base.
  • 1 onion, chopped – adds sweetness and depth.
  • 3 cloves garlic, minced – for extra flavor.
  • 1 red bell pepper, diced – a pop of color and natural sweetness.
  • 5 large potatoes, peeled and diced – the heart of the dish, tender and filling.
  • 1 can (10.75 oz) condensed cream of mushroom soup – for creamy, savory richness.
  • ½ cup milk – to thin out the sauce perfectly.
  • 1 cup shredded cheddar cheese – gooey, melty goodness.
  • 1 teaspoon salt – enhances all the flavors.
  • ½ teaspoon black pepper – adds a little kick.
  • ¼ teaspoon paprika – for a subtle smoky note.
  • 2 tablespoons fresh parsley, chopped – a fresh garnish to brighten the dish.

Directions

  1. Brown the Beef
    In a skillet over medium heat, cook the ground beef, onion, garlic, and bell pepper until the beef is browned and the vegetables are tender. Drain excess fat.
  2. Prepare the Sauce
    In a small bowl, mix the cream of mushroom soup, milk, salt, pepper, and paprika.
  3. Layer the Ingredients
    • Layer half of the potatoes in the bottom of the slow cooker.
    • Top with half of the beef mixture and half of the soup mixture.
    • Repeat with the remaining potatoes, beef, and soup mixture.
  4. Slow Cook
    Cover and cook on low for 5-6 hours, or until the potatoes are tender.
  5. Add the Cheese
    Sprinkle the shredded cheddar cheese on top. Cover and cook for another 20 minutes, or until the cheese is melted and bubbly.
  6. Serve and Garnish
    Garnish with chopped parsley and serve hot.

Why It Works

This dish combines simple pantry staples with a foolproof slow-cooking method to create maximum flavor. Cooking everything together in layers allows the potatoes to absorb the sauce and juices, making every bite rich and delicious. The melted cheese topping takes it over the top!

Variations & Tips

  • Protein Swap: Substitute ground turkey or diced chicken for a lighter option.
  • Veggie Additions: Add corn, peas, or diced carrots for extra nutrients.
  • Cheese Choices: Try pepper jack for a spicy kick or mozzarella for a milder flavor.
  • Crunchy Topping: Sprinkle crushed tortilla chips during the last few minutes of cooking for added texture.

This Slow Cooker Cowboy Potato Casserole is as versatile as it is delicious—a sure win for any dinner table! 🥘

Slow Cooker Cowboy Potato Casserole
Print

Slow Cooker Cowboy Potato Casserole

Recipe by snackonmeat
Servings

8

servings

This hearty and comforting casserole is almost a complete meal on its own, but it’s even better paired with crusty bread or fluffy biscuits to soak up the rich, savory sauce. For a fresh side, try a crisp green salad or steamed green beans. Feeling indulgent? Top it off with a dollop of sour cream or extra shredded cheese for a truly satisfying meal!

Ingredients

  • 1½ pounds ground beef

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 red bell pepper, diced

  • 5 large potatoes, peeled and cut into chunks or diced

  • 1 can (10.75 oz) condensed cream of mushroom soup

  • ½ cup milk

  • 1 cup shredded cheddar cheese

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ¼ teaspoon paprika

  • 2 tablespoons fresh parsley, chopped (for garnish)

Directions

  • Cook the Beef and Vegetables
  • In a skillet over medium heat, cook the ground beef, onion, garlic, and bell pepper until the beef is browned and the vegetables are tender.
  • Drain any excess fat.
  • Prepare the Sauce
  • In a small bowl, whisk together the cream of mushroom soup, milk, salt, pepper, and paprika.
  • Layer the Ingredients
  • Layer half of the potatoes in the bottom of the slow cooker.
  • Add half of the meat mixture and drizzle with half of the soup mixture.
  • Repeat the layers with the remaining potatoes, meat, and soup mixture.
  • Slow Cook
  • Cover and cook on low for 5-6 hours, or until the potatoes are tender.
  • Add the Cheese
  • Sprinkle the shredded cheddar cheese over the casserole.
  • Cover and cook for an additional 20 minutes, or until the cheese is melted and bubbly.
  • Garnish and Serve
  • Garnish with fresh parsley before serving. Enjoy hot!