Slow Cooker Cowboy Potato Casserole

Ingredients
2 lbs potatoes (russet or baby), peeled & diced
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom or cream of chicken soup
1 cup sour cream
1½ cups shredded cheddar cheese (sharp is best)
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
Salt to taste
Optional but very “cowboy”:
½ cup cooked bacon bits 🥓
½ cup corn
½ tsp chili powder or smoked paprika
Instructions
Brown the beef
In a skillet, cook ground beef with onion until browned. Drain excess fat. Add garlic and cook 30 seconds.
Layer it up
Lightly grease the slow cooker. Add diced potatoes. Sprinkle with salt, pepper, paprika, and garlic powder.
Mix the creamy goodness
In a bowl, mix soup + sour cream. Stir in half the cheese.
Assemble
Spread cooked beef over potatoes. Pour the creamy mixture on top. Sprinkle remaining cheese (and bacon/corn if using).
Cook
LOW: 6–7 hours
HIGH: 3–4 hours
Until potatoes are fork-tender.
Finish
Stir gently, let rest 10 minutes, then serve 🔥