Slow Cooker Beef Potatoes (Printable Version)

Ground beef and potatoes combine with cheddar in a slow cooker for a warm, cheesy comfort dish.

# Everything You’ll Need:

→ Meat

01 - 2 pounds ground beef

→ Vegetables

02 - 3 pounds russet potatoes, peeled and sliced 1/4-inch thick (about 7 cups)
03 - 1 cup onion, thinly sliced

→ Spices

04 - 1 teaspoon paprika
05 - 1/2 teaspoon garlic powder
06 - 1 teaspoon salt
07 - 1 teaspoon black pepper

→ Dairy

08 - 3 cups shredded sharp cheddar cheese
09 - 1 (10.5-ounce) can condensed cheddar cheese soup

→ Liquids

10 - 3/4 cup beef broth

# Steps to Cook:

01 - Heat a large skillet over medium-high heat and cook the ground beef, breaking it up with a spoon, until browned and no longer pink. Drain excess grease.
02 - In a small bowl, combine paprika, garlic powder, salt, and black pepper until evenly mixed.
03 - Place half of the sliced potatoes in an even layer in the slow cooker. Pour the entire can of condensed cheddar cheese soup over the potatoes and gently toss to coat. Top with half of the sliced onions, half of the seasoning mixture, half of the browned ground beef, and half of the shredded cheddar cheese.
04 - Repeat layering with the remaining potatoes, onions, seasoning mix, ground beef, and cheddar cheese.
05 - Drizzle beef broth evenly over the top. Cover and cook on High for 4 hours, or until potatoes are fork-tender and cheese is melted and bubbly.
06 - Let the dish stand for 10 minutes to allow cleaner slicing. Garnish if desired and serve warm.

# Extra Suggestions:

01 - Aim for consistent ¼-inch potato slices to ensure even cooking.
02 - Assemble up to 12 hours ahead; cover and refrigerate. Increase cooking time by 10–15 minutes if starting from cold.
03 - Optional additions include 1 cup frozen peas or corn (no need to thaw) or ½ cup diced green chiles to add a kick.
04 - Cheese alternatives such as Monterey Jack, Colby-Jack, or pepper jack can be used.
05 - For a Low slow cooker setting, extend cooking to 7–8 hours until tender.
06 - Store cooled leftovers refrigerated up to 4 days or freeze up to 2 months. Reheat covered at 350°F until heated through.

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