In a large skillet, heat a drizzle of olive oil over medium heat. Once hot, add 1 lb of ground beef and sauté until browned—about 5 to 7 minutes. Make sure to crumble the meat as it cooks for even browning. Once fully cooked, drain any excess grease to keep your Slow Cooker Cowboy Casserole light and flavorful.

In your slow cooker, layer the browned beef at the bottom. Follow with 4 medium sliced potatoes, 1 diced onion, 1 can of drained kidney beans, 1 can of diced tomatoes, and 1 cup of frozen corn. Sprinkle in 1 tsp of garlic powder, 1 tsp of paprika, ½ tsp of salt, and ¼ tsp of black pepper for added flavor. Give everything a gentle stir to combine before moving to the next step.

Pour in 1 can of cream of mushroom or cream of chicken soup along with ½ cup of milk over the layered ingredients. This will help bind the casserole and create a rich texture. Mix gently to ensure that all the ingredients are coated in the creamy mixture. This step is crucial for achieving the desired creaminess in your Slow Cooker Cowboy Casserole.

Now, stir in 1 cup of shredded cheddar cheese until everything is evenly mixed. The cheese will melt beautifully as it cooks, adding a delightful creaminess and richness to your casserole. Make sure the cheese is distributed throughout the mixture for that perfect cheesy flavor in each bite of your Slow Cooker Cowboy Casserole.

Cover the slow cooker with its lid and set it to cook on low for 6 to 6.5 hours or on high for 3 to 3.5 hours. You’ll know it’s done when the potatoes are fork-tender and everything is bubbling with deliciousness.

Once cooking time is up, let your Slow Cooker Cowboy Casserole rest with the lid on for about 10 minutes. This resting period helps thicken the casserole, making it even more hearty and satisfying. When ready to serve, scoop out generous portions and enjoy this comforting dish with your family!