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Slow Cooker Cowboy Potato Casserole

Slow Cooker Cowboy Potato Casserole is a hearty American main dish with tender hashbrowns layered with browned beef, creamy soups, and ranch seasoning. Cook low-and-slow until bubbling, then melt a golden cheesy top with bacon for an easy, crowd-ready bake without the oven.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
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 mixing.
Cream soups
  • 10.5 oz cream of chicken soup
  • 10.5 oz cream of mushroom soup
Sour cream
  • 1 cup sour cream Use 1 cup total; stir into the base and add extra for serving.
Broth
  • 1 cup beef or chicken broth
Ranch seasoning and spices
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
Bacon
  • 8 strips bacon Cook and crumble; reserve some for the top.
Cheese
  • 2 cup shredded sharp cheddar cheese
Toppings
  • 0.25 sliced green onions For serving.
  • 0.25 cup sour cream Extra for serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground beef or smoked sausage in a skillet over medium-high heat, then drain excess fat so the casserole isn’t greasy.
Mix the creamy base
  1. Whisk together cream of chicken soup, cream of mushroom soup, sour cream, beef or chicken broth, ranch seasoning mix, garlic powder, smoked paprika, and black pepper until smooth.
Assemble in the slow cooker
  1. Stir in thawed hashbrowns, browned meat, and half the bacon until the potatoes are evenly coated.
  2. Pour the mixture into a greased slow cooker and spread it into an even layer.
Slow cook
  1. Cook on low for 6–7 hours (or on high for 3–4 hours) until the hashbrowns are cooked through and the casserole is bubbling at the edges, with visible potato tenderness.
Add cheese and finish
  1. Sprinkle shredded cheddar and the remaining bacon over the top, cover, and cook on high for 10–15 minutes until the cheese is fully melted and the surface looks golden and glossy.
Serve
  1. Serve hot, topped with sliced green onions and extra sour cream for a cool, tangy finish.

Notes

For best texture, thaw the hashbrowns completely so they release less liquid during slow cooking. Refrigerate leftovers in a covered container for up to 3 days; reheat in the microwave or gently in the slow cooker until hot. Freeze is not recommended because the creamy base can loosen after thawing. For a lighter option, use turkey bacon and reduced-fat cheddar and sour cream.