Slow Cooker Cowboy Potatoes

This Slow Cooker Cowboy Potato Casserole is the perfect go-to meal when you want comforting hearty food without spending hours in the kitchen. The combination of seasoned ground beef, tender potatoes, and creamy cheesy sauce slow-cooked until everything melts together makes it a true crowd-pleaser. Its hands-off prep means you can set it and forget it, ideal for busy weeknights or casual family gatherings when you want something filling and satisfying.

I first made this during a hectic week when I needed dinner ready without the fuss. Now it’s a family favorite that everyone looks forward to, especially on chilly evenings.

Ingredients

• Ground beef: one and a half pounds for hearty and flavorful protein look for grass-fed if you can for richer taste
• Onion: one medium, chopped to add sweetness and depth when browned
• Garlic: three cloves minced to infuse savory warmth throughout the dish
• Red bell pepper: one diced for a subtle sweetness and bright color
• Potatoes: five large peeled and cut into chunks russet potatoes work best for creamy texture while Yukon Gold hold their shape nicely
• Condensed cream of mushroom soup: ten point seventy five ounce can as the creamy sauce base opt for a gluten-free version if necessary
• Milk: half a cup to smooth the sauce and add richness
• Salt: one teaspoon to bring out all the flavors
• Black pepper: half a teaspoon for mild heat and earthiness
• Paprika: quarter teaspoon for subtle smoky warmth
• Cheddar cheese: shredded one cup to melt on top and provide gooey richness
• Fresh parsley: two tablespoons chopped to garnish and brighten the finished dish

Step-by-Step Instructions

Cook the Beef Mixture:

Heat a large skillet over medium heat. Add the ground beef along with chopped onion, minced garlic, and diced red bell pepper. Cook until the beef is browned and vegetables soften. This step builds the foundational flavor for the casserole. Drain excess fat to avoid greasiness. Set the mixture aside.

Prepare the Sauce:

In a mixing bowl whisk the condensed cream of mushroom soup together with milk, salt, black pepper, and paprika until the sauce is smooth and evenly seasoned.

Assemble in the Slow Cooker:

Lightly grease your slow cooker to prevent sticking. Layer half of the potato chunks evenly on the bottom. Next add half of the cooked beef and vegetable mixture followed by half of the creamy soup sauce. Then repeat the layers with the remaining potatoes, beef mixture, and sauce. Proper layering helps the potatoes cook through and soak in the flavors.

Cook the Casserole:

Cover the slow cooker and cook on low for five to six hours. The potatoes should become fork-tender and fully cooked through by this time.

Add the Cheese:

Sprinkle the shredded cheddar cheese evenly over the top. Replace the lid and cook for an additional twenty minutes until the cheese melts into a bubbly golden topping.

Garnish and Serve:

Finish by sprinkling fresh chopped parsley on top for a pop of color and brightness. Let the casserole rest for five to ten minutes before serving to allow it to set and make slicing easier.

Bookmark

Cheese is my favorite ingredient here. The melty topping always brings the dish to life and makes it extra special. One of my most memorable moments with this casserole was serving it as a surprise for a family game night. Everyone loved the warm, cozy flavors and it became our instant favorite for weekends.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To freeze, cool completely and transfer to a freezer-safe container. It will keep for up to three months. Reheat individual portions in the microwave or warm larger servings in the oven covered with foil to prevent drying.

Ingredient Substitutions

Ground turkey or shredded chicken work well instead of beef if you prefer leaner options. Swap cheddar cheese for Monterey Jack, pepper jack, or a Mexican cheese blend for different flavor profiles. Use a dairy-free cream of mushroom soup and cheese alternative to make this dish dairy-free.

Serving Suggestions

Serve the casserole with a crisp green salad dressed with vinaigrette to balance the creamy richness. Cornbread is another classic pairing that adds a touch of sweetness. Roasted green beans or sautéed kale bring freshness and color to the plate.

Pro Tips

• Brown the meat thoroughly to deepen the flavor and drain excess fat to keep it from being greasy
• Layer the potatoes at the bottom of the slow cooker to ensure they cook evenly
• Add cheese in the final twenty minutes of cooking to melt perfectly without becoming rubbery

Common Recipe Questions

→ Can this dish be prepared ahead of time?

Yes, you can prepare all ingredients the night before and refrigerate. When ready, layer and cook as directed for convenience.

→ What protein options work well as substitutes?

Ground turkey, sausage, or shredded chicken can be used instead of beef for different flavors and textures.

→ Is it possible to cook this without a slow cooker?

Absolutely. Bake in a greased 9×13-inch dish at 375°F for 45-50 minutes, covering with foil initially, then removing for browning.

→ What should I do if the potatoes aren’t fully cooked?

Extend cooking by 30-60 minutes on low or use smaller, evenly sized potato chunks to ensure tenderness.

→ Can I add extra vegetables to the casserole?

Yes, ingredients like corn, peas, carrots, or mushrooms enhance flavor and add texture.

→ How can this dish be made gluten-free?

Use gluten-free condensed cream of mushroom soup and verify all other ingredients to ensure no gluten is present.

→ Are there dairy-free adaptations available?

Substitute the cream soup with dairy-free options, use plant-based milk, and choose non-dairy cheese to adapt the dish.

→ How to introduce spiciness to the casserole?

Add diced jalapeños, red pepper flakes, or hot sauce to the meat mixture before assembling for a spicy kick.