Slow Cooker Cheesy Beef and Potatoes Recipe
This Slow Cooker Cheesy Beef and Potatoes recipe is a comforting, hearty meal featuring layers of seasoned ground beef, sliced Russet potatoes, and sharp cheddar cheese slow-cooked to perfection. It’s an easy, hands-off dish that delivers rich flavors and creamy textures, ideal for busy days when you want a warm, satisfying dinner with minimal effort.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1 onion, diced
- 3 pounds Russet potatoes, scrubbed and sliced into 1/4" coins (peeling optional)
Seasonings
- 1 teaspoon smoked paprika (or regular paprika if smoked is unavailable)
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- Salt and pepper to taste (approximately 1 teaspoon salt and 1/2 teaspoon black pepper)
Other Ingredients
- 3 cups shredded sharp cheddar cheese
- 1/2 cup beef broth
- Non-stick cooking spray (for slow cooker)
Instructions
- Brown the Meat: In a skillet over medium heat on the stovetop, brown the lean ground beef along with the diced onion. Season with salt and pepper as desired. Once cooked, drain any excess grease from the pan and set the beef mixture aside.
- Mix Seasonings: In a small bowl, combine smoked paprika, dried parsley, garlic powder, salt, and pepper, mixing thoroughly to create a seasoning blend.
- Prepare the Slow Cooker: Lightly spray the inside of the slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
- Layer Ingredients: Spread half of the sliced potatoes evenly on the bottom of the slow cooker. Sprinkle half of the seasoning blend over the potatoes. Layer half of the browned ground beef and onion mixture on top of the seasoned potatoes, followed by half of the shredded cheddar cheese. Repeat layering with the remaining potatoes, seasoning, beef mixture, and cheese.
- Add Broth: Pour the 1/2 cup of beef broth evenly over the top layer to add moisture and help cook the potatoes thoroughly.
- Cook: Secure the lid on the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours. Avoid opening the lid during cooking to maintain heat and ensure thorough cooking; each lid opening may require adding an extra 30 minutes of cooking time.
- Serve: Once cooked, serve hot, optionally garnished with fresh parsley and additional shredded cheddar cheese for extra flavor and presentation.
Notes
- To ensure even cooking, slice the potatoes uniformly about 1/4 inch thick.
- If smoked paprika is unavailable, regular paprika is an acceptable substitute but will alter the flavor slightly.
- Peeling the potatoes is optional; leaving the skin on adds texture and nutrients.
- Do not open the slow cooker frequently as it extends cooking time.
- This recipe can be adapted to a gluten-free diet if you verify the beef broth is gluten-free.
