Easy Slow Cooker Cowboy Potato Casserole for Dinner

Easy Slow Cooker Potato Casserole is the ultimate comfort food, ready in just 3 hours. After making this many times, I discovered the trick to a perfectly creamy, crispy casserole. The golden, bubbly top will make your family beg for seconds. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Sticky Chicken Bao Buns Recipe for Easy Dinner and Quick Crispy Halloumi Greek Power Bowl Recipe.

What You'll Need for Easy Slow Cooker Cowboy Potato Casserole for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 large potatoes, peeled and diced
• 1 lb ground beef
• 1 onion, diced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Optional: Chopped green onions
• Optional: Crumbled bacon
• Optional: Shredded cheddar cheese

How to Make Easy Slow Cooker Cowboy Potato Casserole for Dinner

1. Step 1: Brown ground beef and onion in a skillet. Drain fat and set aside.
2. Step 2: Peel and dice potatoes. Place in slow cooker with cream of mushroom soup, sour cream, salt, pepper, garlic powder, onion powder, paprika, chili powder, and cumin. Stir to combine.
3. Step 3: Add cooked ground beef and onion to slow cooker. Stir to combine.
4. Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Step 5: Once done, stir in 1/2 cup of shredded cheddar cheese. Sprinkle remaining cheese on top.
6. Step 6: Turn slow cooker to warm setting. Let casserole sit for 10-15 minutes to allow cheese to melt and top to crisp up.

Storing & Reheating Easy Slow Cooker Cowboy Potato Casserole for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the casserole up to 24 hours ahead. Store in the fridge until ready to cook.

Freezing Easy Slow Cooker Cowboy Potato Casserole for Dinner

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a healthier version, use Greek yogurt instead of sour cream.
• Best substitution: You can substitute the cream of mushroom soup with a homemade cream sauce made from butter, flour, and milk.
• Make-ahead: See storage notes for make-ahead instructions.
• Scaling: This recipe can be easily doubled or halved to fit your slow cooker size.
• Troubleshooting: If the top isn't crisping up, try turning the slow cooker to warm and letting it sit for a few more minutes.

Easy Slow Cooker Cowboy Potato Casserole for Dinner

⏱

Prep

15 mins

🍳

Cook

6-8 hrs

⏳

Total

6-8 hrs 15 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 6 large potatoes, peeled and diced
• 1 lb ground beef
• 1 onion, diced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp cumin

Optional Toppings

• Chopped green onions
• Crumbled bacon
• Shredded cheddar cheese

Instructions

1. Step 1: Brown ground beef and onion in a skillet. Drain fat and set aside.
2. Step 2: Peel and dice potatoes. Place in slow cooker with cream of mushroom soup, sour cream, salt, pepper, garlic powder, onion powder, paprika, chili powder, and cumin. Stir to combine.
3. Step 3: Add cooked ground beef and onion to slow cooker. Stir to combine.
4. Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Step 5: Once done, stir in 1/2 cup of shredded cheddar cheese. Sprinkle remaining cheese on top.
6. Step 6: Turn slow cooker to warm setting. Let casserole sit for 10-15 minutes to allow cheese to melt and top to crisp up.

Notes

• Chef tip: For a healthier version, use Greek yogurt instead of sour cream.
• Best substitution: You can substitute the cream of mushroom soup with a homemade cream sauce made from butter, flour, and milk.
• Make-ahead: See storage notes for make-ahead instructions.
• Scaling: This recipe can be easily doubled or halved to fit your slow cooker size.
• Troubleshooting: If the top isn't crisping up, try turning the slow cooker to warm and letting it sit for a few more minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
• Make ahead: You can assemble the casserole up to 24 hours ahead. Store in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 450
• Protein: 20g
• Fat: 20g
• Carbs: 45g
• Fiber: 3g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 70mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Cowboy Potato Casserole for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Cowboy Potato Casserole for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!