Easy Slow Cooker Cowboy Potato Casserole for Dinner

Easy Slow Cooker Cowboy Potato Casserole for Dinner. After making this many times, I’ve discovered the trick to the creamiest, cheesiest casserole with just the right amount of crispy bacon. The cozy aroma will fill your home and make your family beg for seconds. Try it with my Easy Sun-Dried Tomato Spinach Grilled Cheese Recipe for a complete meal. If you love recipes like this, you’ll also enjoy Easy Sun-Dried Tomato Spinach Grilled Cheese Recipe and Easy Twix Cookie Bars with Caramel and Chocolate.

What You'll Need for Easy Slow Cooker Cowboy Potato Casserole for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 medium russet potatoes, thinly sliced
• 1 lb bacon, diced
• 1 medium onion, diced
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 can (10.5 oz) cream of mushroom soup
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Optional: Chives or green onions, chopped
• Optional: Additional shredded cheese

How to Make Easy Slow Cooker Cowboy Potato Casserole for Dinner

1. Cook bacon: In a large skillet, cook diced bacon until crispy. Remove from heat and set aside, reserving some crispy bacon for topping.
2. Sauté onions: In the same skillet with bacon grease, sauté diced onions until translucent. Remove from heat and set aside.
3. Layer ingredients: In your slow cooker, layer half of the sliced potatoes, followed by half of the sautéed onions, half of the cooked bacon, and half of the shredded cheese. Repeat layers.
4. Mix and pour: In a bowl, mix sour cream, cream of mushroom soup, garlic powder, onion powder, paprika, salt, and pepper. Pour mixture evenly over the layered ingredients in the slow cooker.
5. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender and cheese is melted and bubbly. Top with reserved crispy bacon and additional cheese, if desired.

Storing & Reheating Easy Slow Cooker Cowboy Potato Casserole for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Assemble the casserole in the slow cooker up to 1 day ahead. Store in the fridge until ready to cook.

Freezing Easy Slow Cooker Cowboy Potato Casserole for Dinner

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.

Recipe Notes

• Chef tip: Use a mix of cheeses for added flavor.
• Best substitution: Substitute the cream of mushroom soup with a homemade cream sauce for a dairy-free version.
• Make-ahead: This recipe is perfect for meal prepping. Assemble and freeze individual portions for up to 3 months.
• Scaling: Easily double or triple the recipe for a larger crowd.
• Troubleshooting: If the casserole is too watery, drain some of the liquid before serving.

Easy Slow Cooker Cowboy Potato Casserole for Dinner

⏱

Prep

15 min

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

6 hr 15 min (low) or 3 hr 15 min (high)

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 6 medium russet potatoes, thinly sliced
• 1 lb bacon, diced
• 1 medium onion, diced
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 can (10.5 oz) cream of mushroom soup

Seasonings

• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

Optional Toppings

• Chives or green onions, chopped
• Additional shredded cheese

Instructions

1. Cook bacon: In a large skillet, cook diced bacon until crispy. Remove from heat and set aside, reserving some crispy bacon for topping.
2. Sauté onions: In the same skillet with bacon grease, sauté diced onions until translucent. Remove from heat and set aside.
3. Layer ingredients: In your slow cooker, layer half of the sliced potatoes, followed by half of the sautéed onions, half of the cooked bacon, and half of the shredded cheese. Repeat layers.
4. Mix and pour: In a bowl, mix sour cream, cream of mushroom soup, garlic powder, onion powder, paprika, salt, and pepper. Pour mixture evenly over the layered ingredients in the slow cooker.
5. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender and cheese is melted and bubbly. Top with reserved crispy bacon and additional cheese, if desired.

Notes

• Chef tip: Use a mix of cheeses for added flavor.
• Best substitution: Substitute the cream of mushroom soup with a homemade cream sauce for a dairy-free version.
• Make-ahead: This recipe is perfect for meal prepping. Assemble and freeze individual portions for up to 3 months.
• Scaling: Easily double or triple the recipe for a larger crowd.
• Troubleshooting: If the casserole is too watery, drain some of the liquid before serving.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
• Make ahead: Assemble the casserole in the slow cooker up to 1 day ahead. Store in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 460
• Protein: 18g
• Fat: 28g
• Carbs: 40g
• Fiber: 3g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 80mg
• Sat. Fat: 14g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Cowboy Potato Casserole for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Cowboy Potato Casserole for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!