Slow Cooker Cowboy Potato Casserole
If you’re looking for an easy slow cooker dinner with ground beef and potatoes, this Slow Cooker Cowboy Potato Casserole is about to become a family favorite. Made with raw ground beef, sliced russet potatoes, and just a few pantry staples, this comforting crockpot casserole delivers big flavor with almost no effort.
Inspired by classic cowboy casserole recipes, this dish has everything busy families love: it’s hearty, budget-friendly, filling, and completely hands-off. There’s no browning, no pre-cooking, and no complicated steps just layer everything in the slow cooker and let it do the work. The result is a cheesy, beefy, meat-and-potatoes dinner that tastes like it cooked all day (because it did).
Why You’ll Love This Slow Cooker Casserole:
True dump-and-go recipe no prep cooking required
Perfect for busy weeknights or lazy weekends
Uses affordable ingredients you probably already have
High-protein, filling comfort food that keeps everyone satisfied
Great for meal prep and reheats beautifully
Serve it straight from the crockpot with a sprinkle of extra cheese, green onions, or a dollop of sour cream. Pair it with a simple green salad, steamed vegetables, or crusty bread for a complete, comforting meal.
Servings: 6
Ingredients:
1½ pounds lean ground beef (85–90%), raw
2 pounds russet potatoes, scrubbed and thinly sliced
1 (10.5-ounce) can condensed cream of mushroom soup
1 (10-ounce) can diced tomatoes with green chiles, undrained
2 cups shredded cheddar cheese, divided
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Nonstick cooking spray or oil for the slow cooker
Directions:
Lightly grease a 5- to 6-quart slow cooker to prevent sticking.
Spread the raw ground beef evenly across the bottom of the slow cooker, gently breaking it up into an even layer.
Layer the thinly sliced potatoes over the beef, spreading them out evenly so they cook through.
In a bowl, mix together the cream of mushroom soup, diced tomatoes with green chiles, 1½ cups of cheddar cheese, salt, pepper, garlic powder, and onion powder until smooth.
Pour the sauce evenly over the potatoes and beef, making sure most of the potatoes are coated.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the beef is fully cooked.
Sprinkle the remaining ½ cup cheddar cheese over the top, cover, and cook for another 5–10 minutes until melted.
Let rest for 5 minutes, then serve hot.
Variations & Helpful Tips:
Swap cheddar for pepper jack or smoked cheddar for extra flavor
Add frozen corn or black beans to stretch the meal
Use 93% lean ground beef and reduced-fat ingredients for a lighter option
Substitute cream of chicken or cream of celery soup if needed
Prep potatoes the night before for a true morning dump-and-go dinner
