🥓 Slow Cooker Cowboy Potatoes Casserole
Ingredients
(Serves 6–8)
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6–7 medium russet or Yukon Gold potatoes, washed and sliced ¼-inch thick
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1 lb bacon, cooked crisp and crumbled (reserve 1–2 tbsp bacon grease if you like)
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1 medium onion, chopped
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2 cups shredded cheddar cheese (divided)
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1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup
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1 cup sour cream
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½ cup milk or heavy cream
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp smoked paprika (optional, for that “cowboy” smoky flavor)
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Salt and black pepper, to taste
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Optional: green onions or chives for garnish
🧑‍🍳 Instructions
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Prepare the bacon:
Cook bacon until crispy. Drain on paper towels and crumble. Set aside. -
Mix the sauce:
In a medium bowl, whisk together soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. -
Layer in the slow cooker:
Spray your slow cooker with nonstick spray.
Layer half of the sliced potatoes on the bottom.
Top with half the onions, half the bacon, and half the cheese.
Pour half of the sauce mixture over the top.
Repeat layers with remaining ingredients, ending with cheese. -
Cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender and bubbly.
(Do not stir while cooking — it helps layers stay creamy and intact.) -
Finish & serve:
Sprinkle a little extra cheese and bacon on top during the last 10 minutes if desired.
Garnish with green onions or parsley before serving.
đź’ˇ Tips & Variations
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Add sausage or ham: Brown 1 lb of smoked sausage or diced ham and add it in for extra protein.
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Spicy version: Add diced jalapeños or a pinch of cayenne to the sauce.
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Make it extra creamy: Stir in 4 oz cream cheese during the last 30 minutes.
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Meal prep tip: You can slice potatoes the night before and store them in cold water (drain well before layering).
Would you like me to give you the loaded “Cowboy Ranch Potato Casserole” version next — with ranch seasoning and cheese sauce baked right in?
