There’s something magical about coming home to the comforting aroma of a hearty, slow-cooked meal. This Slow Cooker Cowboy Casserole is the ultimate family-friendly dish that’s as easy as it is delicious. Packed with tender potatoes, savory ground beef, and creamy cheese, it’s the kind of meal that warms you from the inside out.

The first time I made this casserole, it was on a busy weeknight when I needed something hearty but low-effort. Little did I know it would become a regular request from my family. Ready to transform simple ingredients into a crowd-pleasing favorite? Let’s dive in.
Why You'll Love This Slow Cooker Cowboy Casserole
Get ready to fall head over boots for this satisfying and flavorful casserole. It’s comfort food at its finest, with layers of textures and flavors that come together effortlessly.
This recipe is the definition of convenience. You can toss everything into your slow cooker in the morning and come back to a warm, ready-to-eat meal by dinnertime. It’s perfect for busy weeknights or lazy weekends.
It’s also incredibly budget-friendly. With simple ingredients like ground beef, potatoes, and canned goods, this dish won’t break the bank but will keep everyone’s belly full.
The versatility of this dish is another reason to love it. You can easily adapt it to your family’s tastes, adding extra veggies, swapping proteins, or adjusting the spice level to suit your preferences.
Finally, the leftovers are just as good as the first serving. If you’re lucky enough to have any left, you’ll enjoy a flavorful, reheated meal that tastes like it’s fresh out of the slow cooker.
Ingredients Notes

This recipe shines because of its straightforward ingredients that pack a big punch of flavor. Here’s what makes each component essential:
Ground beef forms the hearty base of the casserole. Choose lean ground beef to avoid excess grease, but even regular ground beef will work well since the slow cooker blends all the flavors beautifully.
The potatoes are the backbone of this dish, providing the starchy, filling layer. Use baby potatoes or russets cut into small chunks, ensuring they cook evenly and absorb all the delicious juices.
Canned diced tomatoes with green chilies add a zesty kick and a touch of heat. If you prefer it milder, use plain diced tomatoes instead.
Canned cream of mushroom soup adds richness and creaminess to the casserole. If you’re not a fan of mushrooms, cream of chicken or celery soup works wonderfully too.
Shredded cheddar cheese melts into a gooey, irresistible topping. You can use sharp cheddar for a bold flavor or a milder cheese if that’s your preference.
You’ll also need a few pantry staples like onion, garlic, and spices to round out the flavors.
No special equipment is needed beyond a trusty slow cooker. A 6-quart model works perfectly for this recipe.
How To Make This Slow Cooker Cowboy Casserole

This casserole is as easy as layering ingredients and letting your slow cooker do the work. Here’s how to bring it all together:
Start by browning the ground beef in a skillet over medium heat. Cook until no longer pink, breaking it up into small crumbles as it cooks. Drain any excess fat, then set it aside.
While the beef cooks, prep your potatoes by washing and cutting them into bite-sized pieces. No need to peel them unless you prefer; the skins add texture and nutrients.
In the slow cooker, begin layering your ingredients. Start with a layer of potatoes at the bottom, followed by the cooked ground beef. Sprinkle diced onions, minced garlic, and seasonings like salt, pepper, and paprika over the top.
Pour the canned diced tomatoes (with their juices) and cream of mushroom soup over the layers. Gently stir the top layer to combine the soup and tomatoes slightly.
Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. As the casserole cooks, the flavors meld together, creating a savory, hearty dish.
About 20 minutes before serving, sprinkle shredded cheddar cheese over the top and re-cover the slow cooker to let it melt. Serve hot, garnished with fresh parsley if desired.
This dish takes about 6-8 hours on low or 3-4 hours on high, and the result is a perfectly cooked, flavorful casserole that’s sure to become a family favorite.
Storage Options
This casserole is fantastic for meal prep or leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 4 days.
To freeze, let the casserole cool completely before transferring it to a freezer-safe container or resealable bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating, you can microwave individual portions or warm the entire dish in the oven at 350°F until heated through. If needed, add a sprinkle of cheese to refresh the topping.
Variations and Substitutions
One of the best things about this cowboy casserole is how adaptable it is. Here are a few ideas to make it your own:
For a spicier version, add diced jalapeños or use spicy diced tomatoes.
If you’re looking to cut carbs, substitute the potatoes with cauliflower florets or a mix of low-carb vegetables.
Swap the ground beef for ground turkey or chicken for a leaner option.
Add extra veggies like bell peppers, corn, or green beans for more color and nutrition.
Switch up the cheese with pepper jack, Monterey Jack, or a Mexican blend for a fun twist.
No matter how you customize it, this Slow Cooker Cowboy Casserole will remain a comforting, flavorful meal that’s sure to please. So grab your slow cooker and let the magic begin!
PrintSlow Cooker Cowboy Casserole Recipe
This Slow Cooker Cowboy Casserole recipe is a comforting one-pot meal loaded with ground beef, potatoes, beans, cheese, and creamy sauce. Perfect for busy weeknights, this easy crockpot recipe is hearty, delicious, and sure to satisfy the whole family!
- Prep Time: 15 minutes
- Cook Time: 6 hour
- Total Time: 6 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cups diced potatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with green chilies
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- ½ cup milk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Brown the ground beef and diced onion in a skillet. Drain excess grease.
- In a slow cooker, layer the potatoes, ground beef mixture, kidney beans, diced tomatoes, and cream of mushroom soup.
- Sprinkle garlic powder, smoked paprika, salt, and pepper over the layers.
- Pour milk over the top and cover with shredded cheddar cheese.
- Cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender.
- Serve hot and garnish with fresh parsley if desired.
Notes
- For added flavor, use smoked sausage or bacon instead of ground beef.
- You can substitute kidney beans with black beans or pinto beans.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
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