Go Back
Slow Cooker Cowboy Casserole

Slow Cooker Cowboy Casserole

This Slow Cooker Cowboy Casserole is a hearty, comforting dump-and-go meal perfect for busy nights. It's loaded with savory ground beef, tender potatoes, beans, and corn, all combined in a rich, cheesy sauce. This simple, unpretentious dish is slow-cooked to perfection, delivering a delicious and filling meal with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (10.75 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 cup frozen corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups sliced potatoes (about 1.5 pounds), sliced 1/4-inch thick
  • 1 cup shredded cheddar cheese

Equipment

  • slow cooker
  • Large skillet

Method
 

Instructions
  1. In a large skillet, cook the ground beef over medium-high heat with the chopped onion and minced garlic. Break the meat apart as it cooks. Continue until the beef is fully browned and the onions have softened. Don't forget to drain off any excess grease; this is key to a rich but not oily casserole.
  2. Transfer the browned beef mixture directly into the bowl of your slow cooker. Add the cream of mushroom soup, milk, rinsed kidney beans, the entire can of diced tomatoes with green chilies, frozen corn, chili powder, salt, and pepper. Give it all a good stir until everything is well combined.
  3. Now, gently fold in the sliced potatoes. You want to make sure every slice is coated in that savory sauce mixture. This ensures they cook evenly and soak up all that incredible flavor. This step is what makes this a true one-pot Cowboy Casserole Slow Cooker meal.
  4. Secure the lid on your slow cooker. Set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The potatoes should be perfectly tender when pierced with a fork. The low and slow method really lets the flavors meld together beautifully.
  5. About 20 minutes before you’re ready to serve, remove the lid and sprinkle the shredded cheese evenly over the top. Put the lid back on and let that cheese get wonderfully melted and gooey. Serve hot and enjoy!

Notes

Use waxy potatoes like Yukon Gold or red potatoes, sliced uniformly to 1/4-inch thick. Browning the beef is a crucial step for flavor. Avoid lifting the slow cooker lid during cooking. For a richer sauce, you can use half-and-half or heavy cream instead of milk, and freshly shredded cheese melts better than pre-shredded. Common substitutions include ground turkey or sausage for beef, and black or pinto beans for kidney beans.