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Slow Cooker Cowboy Potato Casserole

Slow Cooker cowboy potato casserole with browned ground beef (or smoked sausage) and thawed hashbrowns layered into a creamy ranch-soup mixture. Cook low until bubbling, then melt a golden cheddar top with bacon crumbles for an easy, hearty dinner casserole.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 hours 46 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ground beef or smoked sausage
  • 1.5 lb ground beef or smoked sausage Brown in a skillet and drain excess fat.
Frozen diced hashbrowns
  • 32 oz frozen diced hashbrowns Thaw before stirring into the casserole.
Creamed soups and dairy
  • 10.5 oz cream of chicken soup
  • 10.5 oz cream of mushroom soup
  • 1 cup sour cream
  • 1 cup beef or chicken broth
Ranch seasoning and spices
  • 1 oz ranch seasoning mix Use 1 packet.
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
Bacon and cheese
  • 8 strips bacon Cook and crumble; reserve half for mixing and half for topping.
  • 2 cup shredded sharp cheddar cheese
For serving
  • 0.25 cup sliced green onions
  • 0.25 cup extra sour cream Serve on top.

Equipment

  • 1 slow cooker

Method
 

Brown the meat
  1. Brown the ground beef or smoked sausage in a skillet over medium-high heat, then drain excess fat.
Mix the creamy casserole base
  1. Whisk together cream of chicken soup, cream of mushroom soup, sour cream, broth, ranch seasoning mix, garlic powder, smoked paprika, and black pepper until smooth.
  2. Stir in thawed frozen diced hashbrowns, browned meat, and half the bacon until evenly combined.
Slow cook
  1. Pour the mixture into a greased slow cooker and spread evenly.
  2. Cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the hashbrowns are cooked through and the casserole is bubbling.
Add cheese and finish
  1. Sprinkle shredded sharp cheddar cheese and the remaining bacon over the top, cover, and cook on HIGH for 10–15 minutes until the cheese is melted.
  2. Serve topped with sliced green onions and extra sour cream.

Notes

Pro tip: drain the browned meat well so the casserole stays thick instead of greasy. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the microwave until steaming. Freezing is not recommended because the creamy soup and sour cream can break after thawing. For a lighter option, use reduced-fat sour cream and a lower-fat cheddar (texture will be slightly softer).