Hey, I’m Alexa, and welcome back to Delish Map! Cooking, for me, has always been about experimenting and finding joy in the process, even if it gets a little messy sometimes.
Today, I want to share one of my favorite go-to recipes for busy weeknights: Slow Cooker Cowboy Casserole. It’s one of those dishes that feels like a warm hug, and the best part? It practically cooks itself in about 2–6 hours, depending on how much time you have.
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What is Slow Cooker Cowboy Casserole?
Slow Cooker Cowboy Casserole is a hearty, comforting dish that combines ground beef sausage, potatoes, beans, corn, and cheese. Imagine all your favorite savory flavors mingling together in one pot.
While the exact origins are a bit of a mystery, many believe it’s inspired by classic chuckwagon cooking from the Old West, designed to feed hungry cowboys after a long day on the trail. It may be a variation of shepherd’s pie or perhaps a distant cousin to chili, but with a distinctly Western twist.
Regional variations might include different types of beans, meats, or spices, but the core ingredients remain the same: a satisfying mix of protein, carbs, and veggies, all topped with melty cheese.
Why You’ll Love This Slow Cooker Cowboy Casserole
This Slow Cooker Cowboy Casserole is a winner for so many reasons!
- Hands-off cooking: I just dump everything into the slow cooker, set it, and forget it. Perfect for busy days!
- Easily Customizable: The recipe is super flexible. I can swap out ingredients based on what I have in the fridge or what my family is in the mood for.
- Perfect for weeknights: After work, coming home to a ready-made, delicious meal is the best feeling ever!
- Crowd-pleaser: Everyone loves a good casserole, and this one is always a hit at potlucks and gatherings.
Ingredients for Slow Cooker Cowboy Casserole
Here’s what you’ll need to whip up this deliciousness:
- 1 tablespoon olive oil: This helps to brown the sausage and adds a bit of richness.
- 1 pound ground beef sausage (mild or hot): The star of the show! I like to use hot sausage for a little kick, but mild works just as well.
- 1 cup finely diced yellow onion (1 onion): Adds sweetness and savory flavor to the base of the casserole.
- 1 teaspoon salt: Enhances all the other flavors and brings the dish together.
- 1/2 teaspoon pepper: Adds a little bit of spice and depth.
- 1 pound baby red potatoes (unpeeled): These add heartiness and texture to the casserole. No need to peel them!
- 1 green bell pepper: Adds a fresh, slightly sweet flavor and a pop of color.
- 14. 5 ounces kidney beans: Provides protein and a creamy texture.
- 1-1/2 cups frozen corn: Adds sweetness and a nice bite.
- 1 (14.5-ounces) can fire-roasted diced tomatoes: These add acidity, smokiness, and a burst of tomato flavor.
- 2 teaspoons minced garlic: Garlic is a must for almost any savory dish, it really adds great flavor.
- 1/2 teaspoon chili powder: This gives the casserole a hint of warmth and spice.
- 1 cup shredded Colby Jack cheese: Melts beautifully and adds a creamy, cheesy topping.
- Fresh cilantro (optional): Adds a fresh, herbaceous garnish.
- Sour cream (optional): A dollop of sour cream adds a cool, tangy finish.
How to Make Slow Cooker Cowboy Casserole: Step-by-Step
Let’s get cooking! Here’s how I make my Slow Cooker Cowboy Casserole:
- Heat oil in a large pan over high heat. Once hot, add the beef sausage and onion. I brown and crumble the beef sausage until it’s nice and caramelized; this adds so much flavor! I season with salt and pepper. Once browned, I transfer the beef sausage and onion to the Crock-Pot.
- I thinly slice the potatoes and chop the pepper. Then I drain and rinse the kidney beans. I add them to the Crock-Pot along with the corn, undrained tomatoes, minced garlic, and chili powder. I stir everything to combine and press it in an even layer.
- I cover and cook on high for 2–4 hours or on low for 4–6 hours until the potatoes are tender. The timing depends on my schedule, but it always turns out great. I gently stir and adjust seasoning with salt and pepper if needed.
- I sprinkle the cheese evenly on top, cover again, and let the cheese melt for 5–10 minutes.
- I serve it hot with optional toppings like fresh cilantro and sour cream. So good!
Slow Cooker Cowboy Casserole: Variations and Substitutions
Here are some easy swaps you can make to customize this recipe:
| Ingredient | Substitution | Impact on Flavor/Texture |
|---|---|---|
| Ground beef sausage | Chorizo | Spicier, smokier flavor |
| Kidney beans | Black beans | Earthier flavor, slightly firmer texture |
| Green bell pepper | Red or yellow bell pepper | Slightly sweeter flavor |
| Colby Jack cheese | Cheddar cheese | Sharper, tangier flavor |
| Fire-roasted tomatoes | Diced tomatoes with green chilies | Adds extra heat and a Southwestern twist |
| Potatoes | Sweet potatoes | Added sweetness and softer texture |
Troubleshooting Common Issues
- Potatoes not cooking evenly: Make sure the potatoes are sliced thinly and evenly. If they’re still not tender, add a splash of broth or water to the slow cooker.
- Casserole too watery: Drain any excess liquid before adding the cheese. You can also add a tablespoon of cornstarch to thicken it up.
- Cheese not melting properly: Make sure the lid is on tight to trap the heat. If it’s still not melting, try sprinkling a little extra cheese on top.
Serving Suggestions for Slow Cooker Cowboy Casserole
While this casserole is delicious on its own, here are some fun ways to mix it up:
- Taco filling: Spoon it into warm tortillas for a hearty and flavorful taco night.
- Burrito bowl: Serve it over rice with your favorite toppings like salsa, guacamole, and extra cheese.
- Loaded baked potatoes: Top baked potatoes with the casserole for a super satisfying meal.
If you’re looking for something to drink, visit the treats and drinks category for more ideas.
How to Store Slow Cooker Cowboy Casserole
To store leftovers, I let the casserole cool completely and then transfer it to an airtight container. It’ll keep in the fridge for up to 3-4 days.
For longer storage, I freeze it in a freezer-safe container for up to 2-3 months. To prevent freezer burn, I make sure to press a layer of plastic wrap directly onto the surface of the casserole before sealing the container.
Can I Make Slow Cooker Cowboy Casserole Ahead of Time?
Yes, you can! I often prep this casserole the night before. I just assemble all the ingredients in the slow cooker, cover it, and store it in the fridge. In the morning, I pop it into the slow cooker and let it cook as usual.
Can Slow Cooker Cowboy Casserole be made in the oven?
Absolutely! If you prefer to bake it, preheat your oven to 350°F (175°C). Assemble the casserole in a greased baking dish and bake for 30-40 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
Frequently Asked Questions
Can I use ground beef instead of sausage?
Yes, you can! Just make sure to season it well with salt, pepper, and any other spices you like.
Can I add other vegetables?
Definitely! Diced carrots, celery, or zucchini would all be great additions.
Can I make this vegetarian?
Sure! Substitute the sausage with plant-based crumbles or extra beans and veggies.
Can I use a different type of cheese?
Of course! Monterey Jack, pepper jack, or even a blend of cheeses would work well.
Conclusion
I hope you love this Slow Cooker Cowboy Casserole as much as I do. It’s a simple, delicious, and customizable recipe that’s perfect for busy weeknights or cozy weekends.
If you try it out, I’d love to hear how it turns out! Leave a comment below with your own variations and tips. And if you have any questions, don’t hesitate to ask. Happy cooking!
Follow us on Pinterest for more cozy slow cooker meals, easy weeknight dinners, and comforting casseroles that make every bite feel like home.
Slow Cooker Cowboy Casserole Recipe
Ingredients
Method
- Heat oil in a large pan over high heat. Once hot, add the beef sausage and onion. I brown and crumble the beef sausage until it’s nice and caramelized; this adds so much flavor! I season with salt and pepper. Once browned, I transfer the beef sausage and onion to the Crock-Pot.
- I thinly slice the potatoes and chop the pepper. Then I drain and rinse the kidney beans. I add them to the Crock-Pot along with the corn, undrained tomatoes, minced garlic, and chili powder. I stir everything to combine and press it in an even layer.
- I cover and cook on high for 2–4 hours or on low for 4–6 hours until the potatoes are tender. The timing depends on my schedule, but it always turns out great. I gently stir and adjust seasoning with salt and pepper if needed.
- I sprinkle the cheese evenly on top, cover again, and let the cheese melt for 5–10 minutes.
- I serve it hot with optional toppings like fresh cilantro and sour cream. So good!
