Want a dinner that’s cozy and fills you up? This slow cooker cowboy casserole is a total comfort meal—easy and hearty!

It’s loaded with ground beef, beans, potatoes, and cheese. Every scoop is warm, cheesy, and full of cowboy flavor.

Perfect for busy nights, potlucks, or anytime you need a big, cozy meal. Just toss it all in the slow cooker and relax.

Grab your ingredients and plug in the slow cooker. A hearty cowboy feast is just a few hours away!

Why You’ll Love This Recipe

Family-Friendly Favorite: Hearty, satisfying, and packed with flavor that kids and adults both love.
Easy Slow Cooker Meal: Toss everything in and let the slow cooker work its magic.
Perfect for Busy Days: Hands-off cooking leaves you time for everything else.
Budget-Friendly Ingredients: Uses pantry staples and affordable ingredients.
Make-Ahead Friendly: Prepares beautifully in advance for a stress-free dinner.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 20 minutes
Cook Time: 6–7 hours on low or 3–4 hours on high
Total Time: About 7 hours (mostly hands-off)

Servings:
This recipe makes about 6 hearty servings. If you’re feeding a crowd, you can easily double it using a larger slow cooker.

Difficulty:
Very easy — perfect for beginners and busy cooks alike.

Required Kitchen Tools

Slow Cooker (6-quart recommended)
Large Skillet (for browning beef)
Cutting Board
Sharp Knife
Wooden Spoon
Measuring Cups and Spoons
Can Opener

Ingredients for Slow Cooker Cowboy Casserole

Here’s what you’ll need to make this hearty and satisfying casserole (full amounts are listed in the recipe card below):

Ground Beef: Use lean ground beef for less grease, or drain after browning.
Onion: Adds a layer of sweet and savory flavor.
Garlic: Fresh minced garlic gives the best aroma and taste.
Cream of Mushroom Soup: Forms the creamy, savory base of the sauce.
Milk: Loosens the soup for a smoother, richer consistency.
Kidney Beans: Add heartiness and a boost of protein.
Diced Tomatoes with Green Chilies: Brings juicy, slightly spicy flavor.
Frozen Corn: Adds sweetness and color.
Chili Powder: Gives a mild, smoky kick.
Salt and Black Pepper: For seasoning.
Sliced Potatoes: Form a hearty, tender layer throughout the casserole.
Shredded Cheese: Melts into a gooey, delicious topping — cheddar works great, but use your favorite!

Variations for Slow Cooker Cowboy Casserole

Add Vegetables: Stir in diced bell peppers, mushrooms, or zucchini for extra nutrition.
Use Different Beans: Swap kidney beans for black beans or pinto beans for a different flavor.
Make It Spicy: Add diced jalapeños or a few dashes of hot sauce to the mixture.
Swap the Protein: Try ground turkey or chicken instead of beef for a lighter version.
Cheese Variations: Mix in pepper jack, Monterey Jack, or a sharp white cheddar for a twist.

How to Make Slow Cooker Cowboy Casserole Step-by-Step Instructions

1. Brown the Beef

In a large skillet over medium heat, brown the ground beef with the chopped onion. Cook until the beef is no longer pink and the onions are soft, about 6–8 minutes. Stir in the minced garlic during the last minute of cooking. Drain any excess grease.

2. Prepare the Sauce

In a mixing bowl, combine the cream of mushroom soup, milk, diced tomatoes with green chilies (undrained), chili powder, salt, and pepper. Stir well until smooth.

3. Layer the Ingredients

Spray the slow cooker with non-stick spray.

Spread half of the sliced potatoes in an even layer on the bottom.
Top with half of the beef mixture.
Sprinkle half of the corn and half of the kidney beans.
Pour half of the sauce over the top.
Repeat the layers once more.

4. Slow Cook

Cover and cook on low for 6–7 hours or high for 3–4 hours. The potatoes should be tender when pierced with a fork.

5. Add Cheese

About 15 minutes before serving, sprinkle the shredded cheese over the top. Cover and let it melt until gooey and delicious.

How to Serve Slow Cooker Cowboy Casserole

With Bread: Serve with warm, crusty bread or dinner rolls to soak up the sauce.
With a Salad: A simple green salad balances the richness perfectly.
As Leftovers: It reheats beautifully for easy lunches the next day.

Storing Slow Cooker Cowboy Casserole

In the Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of milk if needed to loosen the sauce.
In the Freezer: You can freeze cowboy casserole! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Tips and Tricks for Success

Slice Potatoes Evenly: Thin, even slices help the potatoes cook through properly.
Drain the Beef: Removing excess grease keeps the casserole from becoming oily.
Use Russet or Yukon Gold Potatoes: They hold up well during the long slow-cooking time.
Spray the Slow Cooker: A quick spray of non-stick cooking spray prevents sticking and makes cleanup easier.
Adjust the Spice: If you prefer it mild, use regular diced tomatoes instead of ones with green chilies.

Nutrition Information

Nutrient	Amount per Serving
Calories	430
Protein	26g
Fat	22g
Saturated Fat	10g
Carbohydrates	30g
Fiber	5g
Sugar	5g
Sodium	890mg
Cholesterol	85mg

(Nutrition values are approximate and based on standard ingredients.)

Slow Cooker Cowboy Casserole

Recipe by Nancy HollarCourse: Slow Cooker Recipes

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

430

kcal

Ingredients

1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 can (10.75 oz) cream of mushroom soup
1/2 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
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups sliced potatoes (about 1.5 pounds)
1 cup shredded cheddar cheese

Directions

In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onions are soft, about 6–8 minutes. Stir in minced garlic and cook for 1 more minute. Drain any excess fat.
In a medium bowl, whisk together the cream of mushroom soup, milk, diced tomatoes with green chilies (undrained), chili powder, salt, and black pepper.
Spray a 6-quart slow cooker with non-stick spray. Layer half the potatoes on the bottom, followed by half the beef mixture, half the corn, half the beans, and half the sauce. Repeat the layers.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.
About 15 minutes before serving, sprinkle the shredded cheese on top. Cover and cook until the cheese melts.
Serve hot and enjoy!

Slow Cooker Cowboy Casserole FAQs

Can I use fresh tomatoes instead of canned?

Yes, but you might want to add a small can of green chilies separately if you want to keep the original flavor profile.

What kind of potatoes work best?

Russet potatoes and Yukon Gold are both great because they hold their shape well during long cooking.

Can I prepare it the night before?

Yes! You can fully assemble the layers in the slow cooker insert, cover, and refrigerate overnight. Just let it sit at room temperature for 20–30 minutes before starting the slow cooker.

How do I make it even creamier?

Add an extra half can of cream of mushroom soup or a splash of heavy cream when layering.

Conclusion

Slow Cooker Cowboy Casserole is one of those dependable, comforting meals that you can always count on.
It’s filling, simple, and loaded with flavors that just get better as they simmer together.
Whether you’re prepping for a busy weeknight or just want something cozy to dig into, this casserole brings everyone to the table with smiles.

It’s a little bit rustic, a whole lot satisfying — and trust me, after one bite, you’ll know why it’s a favorite.