Easy Slow Cooker Cowboy Potato Casserole for Dinner
Easy Slow Cooker Cowboy Potato Casserole is the ultimate comfort food for busy weeknights. After making this many times, I’ve discovered the secret to keeping it from getting watery. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Garlic Mushroom Stuffed Shells for Easy Dinner and Easy Mediterranean Orzo and Beans One-Pot Dinner.
Why This Easy Slow Cooker Cowboy Potato Casserole for Dinner Is Pure Comfort
- Easy to make in the slow cooker
- Creamy and cheesy with a hint of smokiness from the bacon
- Better than takeout and perfect for meal prepping
- Customizable with your favorite add-ins
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.
- Russet potatoes
- Heavy cream
- Shredded cheddar cheese
- Bacon
- Onion
- Garlic
- Chives
- Salt
- Pepper
- Paprika
- Dried thyme
- Garlic powder
- Optional: Sour cream
- Optional: Green onions
- Optional: Shredded cheese
đź“ť Ingredient Notes
- Heavy cream: You can substitute half and half or milk for a lighter version.
đź›’ Tools & Equipment I Recommend
- Slow Cooker — Cooks food evenly and frees up your oven for other dishes. → See on Amazon
- Box Grater — Makes shredding potatoes quick and easy. → See on Amazon
How to Make Easy Slow Cooker Cowboy Potato Casserole for Dinner
- Prepare the potatoes: Peel and shred the potatoes using a box grater. Place them in a colander and rinse under cold water to remove excess starch.
- Cook the bacon: In a large skillet, cook the bacon until crispy. Remove from heat and set aside, reserving the grease.
- Sauté the vegetables: In the same skillet with bacon grease, sauté the onion and garlic until softened. Add the shredded potatoes and cook for 5 minutes, stirring occasionally.
- Combine ingredients: In a large bowl, combine the cooked potato mixture, heavy cream, shredded cheese, salt, pepper, paprika, dried thyme, and garlic powder. Stir until well combined.
- Assemble the casserole: Transfer the potato mixture to a greased slow cooker. Top with crumbled bacon and chopped chives.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender and the cheese is melted and bubbly.
- Serve: Serve hot, topped with sour cream, green onions, and additional shredded cheese if desired.
Cook's Tips for Perfect Easy Slow Cooker Cowboy Potato Casserole for Dinner
- : For a crispy top, broil the casserole for a few minutes after cooking in the slow cooker.
- Common mistake and fix: To prevent the casserole from becoming watery, make sure to rinse the shredded potatoes thoroughly and cook them briefly in the skillet before adding them to the slow cooker.
- : For a lighter version, use milk instead of heavy cream and reduce the amount of cheese.
- : To make ahead, prepare the casserole up to the point of cooking and refrigerate overnight. Cook as directed the next day.
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 refrigerator for up to 5 days. Make-ahead tip: You can assemble the casserole up to 24 hours ahead of time. Store in the refrigerator 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 refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For extra flavor, use homemade chicken broth instead of water in the slow cooker.
- Best substitution: Substitute the bacon with diced ham or cooked ground beef for a different flavor profile.
- Make-ahead: Assemble the casserole up to 24 hours ahead of time. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the casserole is too watery, drain some of the liquid before serving. If it's too thick, add a little milk or water to thin it out.
Want to level up this recipe?
Slow Cooker Liners — Makes cleanup a breeze and prevents sticking. → Check price on Amazon
Easy Slow Cooker Cowboy Potato Casserole for Dinner
Ingredients
Main Ingredients
- Russet potatoes
- Heavy cream
- Shredded cheddar cheese
- Bacon
- Onion
- Garlic
- Chives
Seasonings
- Salt
- Pepper
- Paprika
- Dried thyme
- Garlic powder
Optional Toppings
- Sour cream
- Green onions
- Shredded cheese
Instructions
- Prepare the potatoes: Peel and shred the potatoes using a box grater. Place them in a colander and rinse under cold water to remove excess starch.
- Cook the bacon: In a large skillet, cook the bacon until crispy. Remove from heat and set aside, reserving the grease.
- Sauté the vegetables: In the same skillet with bacon grease, sauté the onion and garlic until softened. Add the shredded potatoes and cook for 5 minutes, stirring occasionally.
- Combine ingredients: In a large bowl, combine the cooked potato mixture, heavy cream, shredded cheese, salt, pepper, paprika, dried thyme, and garlic powder. Stir until well combined.
- Assemble the casserole: Transfer the potato mixture to a greased slow cooker. Top with crumbled bacon and chopped chives.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender and the cheese is melted and bubbly.
- Serve: Serve hot, topped with sour cream, green onions, and additional shredded cheese if desired.
Notes
- Chef tip: For extra flavor, use homemade chicken broth instead of water in the slow cooker.
- Best substitution: Substitute the bacon with diced ham or cooked ground beef for a different flavor profile.
- Make-ahead: Assemble the casserole up to 24 hours ahead of time. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the casserole is too watery, drain some of the liquid before serving. If it's too thick, add a little milk or water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a preheated 350°F oven for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
- Make ahead: You can assemble the casserole up to 24 hours ahead of time. Store in the refrigerator until ready to cook.
Nutrition Per Serving
- Calories: 480
- Protein: 15g
- Fat: 28g
- Carbs: 42g
- Fiber: 3g
- Sugar: 3g
- Sodium: 850mg
- Cholesterol: 90mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Cowboy Potato Casserole for Dinner FAQs
Yes, you can assemble the casserole up to 24 hours ahead of time. Store it in the refrigerator until ready to cook.
To prevent the casserole from becoming watery, make sure to rinse the shredded potatoes thoroughly and cook them briefly in the skillet before adding them to the slow cooker.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
For a crispy top, broil the casserole for a few minutes after cooking in the slow cooker.
You can substitute the bacon with diced ham or cooked ground beef for a different flavor profile.
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!
