Hearty, comforting, and full of down-home flavor, Slow Cooker Cowboy Casserole is the kind of meal that warms you from the inside out. With tender chunks of potatoes, savory ground beef, creamy mushroom soup, and a touch of spice from tomatoes with green chilies, this is the ultimate easy dinner recipe. Just toss everything into your slow cooker and come back to a delicious, satisfying casserole that tastes like it took hours to make.
This recipe is a crowd-pleaser for all ages. The combination of beef, beans, and potatoes gives it a classic, rustic feel, while the cheesy topping adds that cozy finishing touch. Whether you’re cooking for a family, meal prepping for the week, or feeding hungry guests on game day, this dish never disappoints.
Why You’ll Love It
This recipe is perfect for busy days when you want a hearty meal without spending hours in the kitchen. It’s a true dump-and-go meal—just brown your beef, add everything to the slow cooker, and let it simmer away. The flavors meld together beautifully over time, making each bite rich, creamy, and deeply satisfying. Plus, it’s easy on the wallet and made with simple pantry ingredients you probably already have.
Time Needed
Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3–4 hours (high)
Servings: 6
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups sliced potatoes (about 1.5 lbs)
- 1 cup shredded cheddar cheese or your favorite blend
Instructions
In a large skillet, cook the ground beef with chopped onion and garlic over medium heat until the meat is browned and the onions are softened. Drain off any excess fat.
Transfer the beef mixture to your slow cooker. Add the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, frozen corn, chili powder, salt, and pepper. Stir to combine everything evenly.
Add the sliced potatoes, making sure they’re well coated with the mixture.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are fork-tender and fully cooked.
About 20 minutes before serving, sprinkle the shredded cheese over the top, cover again, and let it melt into the casserole.
Storage Tips
Leftovers store beautifully in the fridge for up to 3 days. You can also freeze the casserole without the cheese topping. Just let it cool, transfer to a freezer-safe container, and reheat when needed. Add fresh cheese after reheating for best texture.
Nutrition Info (Per Serving)
Calories: 420
Carbs: 35g
Protein: 24g
Fat: 22g
Fiber: 6g
Sodium: 680mg
FAQs
Can I use a different type of bean? Yes, black beans or pinto beans work great in this dish too.
Can I prepare this the night before? Absolutely. Brown the beef and prep all ingredients the night before, then store in the fridge and start the slow cooker in the morning.
What kind of potatoes are best? Yukon Gold or red potatoes hold up well in the slow cooker and don’t get mushy.
Is there a vegetarian version? You can easily make this vegetarian by using plant-based ground meat and a vegetarian mushroom soup.
What’s the best way to reheat it? Reheat single portions in the microwave or warm the whole batch on the stovetop with a splash of milk to loosen the sauce.
Final Thoughts
Slow Cooker Cowboy Casserole is the kind of no-fuss comfort food that brings everyone to the table. It’s rich, cheesy, and totally satisfying, yet incredibly easy to throw together. With hearty ingredients and a slow-simmered flavor, this recipe will quickly become a staple in your dinner rotation. Cozy up with a bowl, and enjoy a taste of the wild west—right from your crockpot.
Print
Slow Cooker Cowboy Casserole
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
Hearty, comforting, and packed with bold flavors, Slow Cooker Cowboy Casserole is the ultimate one-pot wonder. With tender potatoes, savory ground beef, creamy mushroom soup, and just the right kick from tomatoes and green chilies, this cozy meal practically makes itself.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs)
- 1 cup shredded cheese (cheddar or your choice)
Instructions
- In a skillet over medium heat, cook ground beef with chopped onion and minced garlic until browned and onions are soft. Drain excess fat.
- Transfer the beef mixture to your slow cooker. Stir in mushroom soup, milk, kidney beans, tomatoes with chilies, corn, and seasonings.
- Layer in the sliced potatoes, stirring to coat them in the creamy mixture.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender.
- In the final 20 minutes, sprinkle shredded cheese over the top. Cover again and let melt before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Casserole freezes well without the cheese; thaw overnight and reheat with cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg
Keywords: cowboy casserole, slow cooker, ground beef, potatoes, comfort food