If you ask me, the crockpot is one of the best kitchen tools ever invented.
This hearty ground beef and potato dinner is a family favorite that practically cooks itself. Tender potato slices and seasoned beef come together in a creamy mushroom sauce that’s hard to resist.
It’s layered in your slow cooker with simple spices and topped with melted cheddar cheese. The crockpot does all the work while you go about your day, and dinner is ready when you are.
It’s a comforting meal that feeds a crowd without much fuss, perfect for busy weeknights.
Why You’ll Love This Crockpot Ground Beef and Potato
- Budget-friendly ingredients – Ground beef and potatoes are affordable staples that stretch your dollar while still feeding the whole family.
- Set it and forget it – Just toss everything in the crockpot and let it cook while you’re at work or running errands—no babysitting required.
- Kid-approved comfort food – The creamy, cheesy sauce and familiar ingredients make this a hit with picky eaters and adults alike.
- Minimal prep work – With just a handful of simple ingredients and basic chopping, you’ll have this in the slow cooker in under 15 minutes.
- One-pot meal – Everything cooks together in one dish, which means less cleanup and more time to relax after dinner.
What Kind of Ground Beef Should I Use?
For this crockpot recipe, you’ll want to think about the fat content in your ground beef since it’ll be cooking for several hours. I typically go with 85/15 ground beef (that’s 85% lean, 15% fat) because it gives you good flavor without leaving too much grease pooling at the bottom of your crockpot. If you prefer leaner meat, 90/10 works too, though your dish might be a bit less rich. Whatever you choose, I’d recommend browning and draining your ground beef before adding it to the crockpot – this extra step helps get rid of excess fat and gives the meat better texture in the final dish.
Options for Substitutions
This simple crockpot recipe works well with a few ingredient swaps if you need them:
- Ground beef: Ground turkey or ground chicken make good lighter alternatives. You can also use ground pork or Italian sausage for a different flavor profile. Just brown any of these the same way you would the beef.
- Cream of mushroom soup: Cream of chicken or cream of celery soup work just as well if you’re not a mushroom fan. You can also make a quick substitute by mixing 1 cup of sour cream with 1 cup of beef broth per can.
- Potatoes: Russets, Yukon golds, or red potatoes all work fine here. Just peel and cube them to similar sizes so they cook evenly. Sweet potatoes could work too if you want to try something different.
- Milk: Any milk you have on hand works – whole, 2%, or even unsweetened almond milk. For a creamier dish, try using half-and-half instead.
- Cheese: Cheddar is the classic choice, but Monterey Jack, Colby, or a Mexican blend all melt nicely. Use whatever you have in your fridge.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with this crockpot recipe is cutting the potatoes too thick, which means they won’t cook through in the 3-4 hour timeframe – aim for slices about 1/4 inch thick for the best results.
Another common error is skipping the step to drain the grease after browning your ground beef, which can leave your casserole sitting in a pool of oil and make it greasy instead of creamy.
To avoid dry, unevenly cooked potatoes around the edges, make sure your layers reach all the way to the sides of the slow cooker and consider adding an extra splash of milk if the mixture looks too thick.
Finally, resist the urge to lift the lid and check on things too often – each peek releases heat and can add 15-20 minutes to your cooking time, so just check once near the end by piercing a potato slice with a fork to test for tenderness.
What to Serve With Crockpot Ground Beef and Potato?
This hearty crockpot meal is pretty filling on its own, but I love serving it with a simple side salad to add some freshness to the plate. A basic green salad with ranch or Italian dressing works great, or you could go with a crisp coleslaw for a little crunch. Since the dish is already rich and creamy, some steamed green beans or roasted broccoli make a nice lighter side that won’t weigh you down. If you want to add some bread to the table, dinner rolls or garlic bread are perfect for soaking up that creamy sauce.
Storage Instructions
Store: This crockpot ground beef and potato dish keeps really well in the fridge. Just transfer any leftovers to an airtight container and it’ll stay good for about 3-4 days. It’s one of those meals that actually tastes even better the next day once all the flavors have had time to hang out together.
Freeze: You can definitely freeze this for later! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. I like to freeze individual portions so I can just grab one for a quick dinner on busy nights.
Reheat: Warm up your leftovers in the microwave for 2-3 minutes, stirring halfway through, or heat it on the stovetop over medium-low heat until it’s hot all the way through. If it seems a bit dry after storing, just add a splash of milk while reheating to bring back that creamy texture.
| Preparation Time | 10-20 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 190-270 minutes |
| Level of Difficulty | Easy |
| Servings | 7 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3400-3700
- Protein: 180-200 g
- Fat: 200-220 g
- Carbohydrates: 180-200 g
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Ingredients
- 6 large potatoes (peeled and sliced into 1/4-inch rounds)
- 2.25 lb ground beef (lean for less grease)
- 2 cans cream of mushroom soup (I use Campbell’s)
- 1 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt (to taste)
- black pepper (freshly ground for best flavor)
- 2 cups cheese (shredded cheddar or a cheddar blend)
Step 1: Prepare the Potatoes and Brown the Beef
- 6 large potatoes
- 2.25 lb ground beef
Start by peeling and slicing the potatoes into 1/4-inch rounds—aim for uniform thickness so they cook evenly.
Set them aside in a bowl of cold water to prevent browning.
While the potatoes soak, brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks.
Drain off excess fat once the beef is fully cooked and no longer pink, about 8-10 minutes.
This prep work can happen simultaneously, so you’re ready to layer everything quickly.
Step 2: Mix the Creamy Sauce Base
- 2 cans cream of mushroom soup
- 1 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt
- black pepper
In a bowl, whisk together the cream of mushroom soup and milk until smooth and combined.
Add the onion powder, garlic powder, salt, and freshly ground black pepper.
Stir well to dissolve the seasonings evenly throughout the mixture.
This sauce will coat all the layers and keep everything moist during the slow cooking process.
Step 3: Layer and Assemble in the Slow Cooker
- sliced potatoes from Step 1
- cooked ground beef from Step 1
- cream sauce mixture from Step 2
- 2 cups cheese
Lightly spray your slow cooker with cooking spray.
Drain the potatoes from the water and begin layering: start with a layer of potato slices on the bottom, followed by some of the browned beef from Step 1, then pour some of the soup mixture from Step 2 over top, and sprinkle with shredded cheese.
Repeat this layering pattern until all ingredients are used, making sure to finish with a generous layer of cheese on top.
I like to reserve about 1/2 cup of cheese for the final topping so it gets beautifully melted and golden.
Step 4: Cook Until Potatoes Are Tender
Cover the slow cooker and cook on high for 3-4 hours until the potatoes are completely fork-tender.
Start checking around the 3-hour mark by piercing a potato slice at the bottom of the cooker—it should break apart easily with minimal resistance.
The exact time depends on your slow cooker’s heat intensity and potato thickness.
I always cook on high rather than low because it ensures the potatoes fully soften without the dish becoming mushy.
Step 5: Finish and Serve
Once the potatoes are tender, remove the lid and let the dish rest for a few minutes so the cheese on top can fully melt and set slightly.
Stir gently to combine all the layers, breaking up any large potato pieces if needed, then serve directly from the slow cooker or transfer to a serving dish.
The creamy potato, beef, and cheese mixture should be cohesive and comforting.
Homemade Crockpot Ground Beef and Potato
Ingredients
- 6 large potatoes (peeled and sliced into 1/4-inch rounds)
- 2.25 lb ground beef (lean for less grease)
- 2 cans cream of mushroom soup (I use Campbell's)
- 1 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt (to taste)
- black pepper (freshly ground for best flavor)
- 2 cups cheese (shredded cheddar or a cheddar blend)
Instructions
- Start by peeling and slicing the potatoes into 1/4-inch rounds—aim for uniform thickness so they cook evenly. Set them aside in a bowl of cold water to prevent browning. While the potatoes soak, brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Drain off excess fat once the beef is fully cooked and no longer pink, about 8-10 minutes. This prep work can happen simultaneously, so you're ready to layer everything quickly.
- In a bowl, whisk together the cream of mushroom soup and milk until smooth and combined. Add the onion powder, garlic powder, salt, and freshly ground black pepper. Stir well to dissolve the seasonings evenly throughout the mixture. This sauce will coat all the layers and keep everything moist during the slow cooking process.
- Lightly spray your slow cooker with cooking spray. Drain the potatoes from the water and begin layering: start with a layer of potato slices on the bottom, followed by some of the browned beef from Step 1, then pour some of the soup mixture from Step 2 over top, and sprinkle with shredded cheese. Repeat this layering pattern until all ingredients are used, making sure to finish with a generous layer of cheese on top. I like to reserve about 1/2 cup of cheese for the final topping so it gets beautifully melted and golden.
- Cover the slow cooker and cook on high for 3-4 hours until the potatoes are completely fork-tender. Start checking around the 3-hour mark by piercing a potato slice at the bottom of the cooker—it should break apart easily with minimal resistance. The exact time depends on your slow cooker's heat intensity and potato thickness. I always cook on high rather than low because it ensures the potatoes fully soften without the dish becoming mushy.
- Once the potatoes are tender, remove the lid and let the dish rest for a few minutes so the cheese on top can fully melt and set slightly. Stir gently to combine all the layers, breaking up any large potato pieces if needed, then serve directly from the slow cooker or transfer to a serving dish. The creamy potato, beef, and cheese mixture should be cohesive and comforting.
