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Slow Cooker Cowboy Potato Casserole

Slow cooker cowboy potato casserole with browned meat, ranch-seasoned creamy soup, and tender hashbrowns. Finished with a golden, melted cheddar top and plenty of bacon crumbles for a hearty layered bake.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground beef or smoked sausage, browned and drained
  • 1.5 lb ground beef or smoked sausage
Frozen diced hashbrowns, thawed
  • 32 oz frozen diced hashbrowns Thaw before mixing.
Creamy soup base
  • 10.5 oz cream of chicken soup
  • 10.5 oz cream of mushroom soup
  • 1 cup sour cream
  • 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 and cheese
  • 8 bacon Cooked and crumbled.
  • 2 cup shredded sharp cheddar cheese
Serving toppings
  • sliced green onions For serving.
  • extra sour cream For serving.

Equipment

  • 1 slow cooker
  • 1 cast iron skillet

Method
 

Brown the meat
  1. Brown the ground beef or smoked sausage in a skillet over medium heat, then drain excess fat.
  2. Set the browned meat aside while you mix the casserole sauce.
Mix the creamy potato base
  1. In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, sour cream, broth, ranch seasoning mix, garlic powder, smoked paprika, and black pepper until smooth.
  2. Stir in thawed hashbrowns, the drained browned meat, and half the bacon until evenly combined.
Slow cook
  1. Pour the mixture into a greased slow cooker and spread evenly.
  2. 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.
Add cheese and finish
  1. Sprinkle the shredded cheddar and the remaining bacon over the top, cover, and cook on high for 10–15 minutes until the cheese is melted.
  2. Serve topped with sliced green onions and extra sour cream.

Notes

For the best texture, thaw the hashbrowns fully so the casserole doesn’t turn watery in the slow cooker. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat in the microwave until hot. Freezing is not recommended because the potatoes and sour-cream base can change texture after thawing. Dietary swap: use turkey sausage (or a lean ground meat) instead of regular beef for a lighter casserole.