Crockpot Cowboy Casserole
My sister and brother-in-law stayed with us for a couple of weeks a few years back, and this Crockpot Cowboy Casserole quickly became an instant favorite.
While my brother-in-law is known as a “bottomless pit” when it comes to food, I don’t think I’d ever seen a dish disappear so fast!
Even my kids loved it! My middle son cleaned his plate and even asked if he could have the leftovers for breakfast—ha!
Quick Tip
What Is A Cowboy Casserole?
A cowboy casserole is a hearty, one-dish meal made with ground meat, beans, corn, and cheese, topped with tater tots and baked. I’m skipping the tater tots and using mini red potatoes instead!
Ingredients
Here’s what we’ve got in this Crockpot Cowboy Casserole:
- Olive oil: Adds flavor and helps brown the sausage.
- Sausage: Mild or hot, depending on how spicy you like things.
- Onion: Dice small so it blends in well.
- Baby red potatoes: No need to peel; slice thin so they cook evenly and in time.
- Green bell pepper: Chop evenly. You can also use a yellow, red, or orange pepper here.
- Frozen corn: Fire-roasted adds a great smoky flavor; no need to thaw.
- Kidney beans: Drain and rinse well to remove extra salt.
- Fire-roasted diced tomatoes: Don’t drain; just pour the whole can in.
- Garlic: Adds more flavor; garlic powder works too.
- Chili powder: Adjust the amount to control the heat.
- Colby Jack cheese: Freshly grate for the best melt, or use a mix of sharp cheddar and Monterey Jack.
How To Make Crockpot Cowboy Casserole
- Brown the Sausage: Brown sausage and onion in a skillet; season with salt and pepper.
- Combine Ingredients: Transfer to the slow cooker with potatoes, bell pepper, corn, beans, tomatoes, garlic, and chili powder.
- Stir and Press: Stir, press into an even layer, and cover with the lid.
- Cook: Cook on high for 2-4 hours or low for 4-6 hours until potatoes are tender.
- Stir and Season: Stir, adjust seasoning, and add grated cheese on top.
- Melt Cheese: Cover and cook until cheese melts, about 5-10 minutes.
- Serve: Serve hot, with optional toppings.
Switch Things Up!
Make this Crockpot Cowboy Casserole your own:
- Make It Spicy: Use hot sausage or add jalapeños.
- Try New Cheese: Use sharp cheddar or pepper jack instead of Colby Jack.
- Use Sweet Potatoes: Replace red potatoes with sweet potatoes.
- Swap Beans: Use black beans instead of kidney beans.
- Add Tater Tots: Air fry some Tater Tots near the end of cooking and add them on top of each plate!
Quick Tip
How long to cook? Slow cookers can vary a lot! The first time you make this, check it now and then, but try not to lift the lid too much. Each time you open the lid, heat escapes, and it can take a while to get back to the right temperature.
What To Serve With Crockpot Cowboy Casserole
- Cornbread: Warm cornbread goes great with the casserole.
- Green Salad: A simple garden salad with a light dressing balances the meal.
- Roasted Vegetables: Roasted carrots, broccoli, or Brussels sprouts make a great side.
Storage
Leftover Crockpot Cowboy Casserole?
- Fridge: Cool completely, then store in an airtight container for 3-4 days.
- Freeze: Cool, then wrap tightly or use a freezer-safe container. Freeze for 2-3 months.
- Reheat: Thaw in the fridge overnight, then warm in the oven or microwave.
More Slow Cooker Recipes:
- Crack Chicken Chili with bacon!
- Crockpot Chicken Tacos with my favorite taco seasoning blend
- Southwestern Corn Chowder with chicken, potatoes, and black beans
- Crockpot Chicken Stew with potatoes and onion
- Salsa Chicken Crockpot great for meal prep
Crockpot Cowboy Casserole
Equipment
- Crock-Pot 6-quart
- Large pan
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage mild or hot
- 1 cup finely diced yellow onion 1 onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound baby red potatoes unpeeled
- 1 green bell pepper
- 14.5 ounces kidney beans
- 1-1/2 cups frozen corn
- 1 (14.5-ounces) can fire-roasted diced tomatoes
- 2 teaspoons minced garlic
- 1/2 teaspoon chili powder
Add Later
- 1 cup shredded Colby Jack cheese
- Fresh cilantro optional
- Sour cream optional
Instructions
- Heat oil in a large pan over high heat. Once hot, add the sausage and onion. Brown and crumble sausage and caramelize it for maximum flavor. Season with salt and pepper. Transfer the browned sausage and onion to the Crock-Pot
- Thinly slice potatoes, chop pepper, then drain and rinse the beans. Add to Crock-Pot along with corn, undrained tomatoes, minced garlic, and chili powder. Stir to combine and press in an even layer.
- Cover and cook on high for 2–4 hours or on low for 4–6 hours until potatoes are tender. Gently stir and adjust seasoning with salt and pepper if needed.
- Sprinkle cheese evenly on top, cover again, and let cheese melt for 5–10 minutes.
- Serve hot with optional toppings like fresh cilantro and sour cream.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good and easy, perfect comfort food for a cold evening. I made just as instructed. Thank you for sharing your recipe!
I’m thrilled to hear this! Thanks so much Jill!
Can I double or triple this in the crock pot? I’d like to make this for a crowd on Sunday.
Thanks!
Unfortunately, doubling the recipe would make too much for one crockpot. However, if you have another crockpot, you can prepare two batches simultaneously by using both crockpots.
This sounds great! Will be making tmr. I see you included nutritional value; what is one serving size? 1 cup?