My cowboy recipe is a huge hit with my husband. Great, great, great!
Make a copy of this dish.
The Slow Cooker Cowboy Potato Casserole is a recipe that will warm your heart and your belly, and I'd like to tell you about it. The original cooks of this cuisine were the cowboys who, when traveling, wanted quick and easy meals. This dish exemplifies the creativity of rural cooking with its use of simple ingredients that simmer gently in a Crock-Pot. On cold nights when you just want something hearty and easy to make, this is the way to go.
Although this dish may stand on its own, it goes well with a side of crusty bread or fluffy biscuits to mop up the luscious sauce. A refreshing side dish might be steamed green beans or a refreshing green salad. And for the ultimate in decadence, top it up with a scoop of sour cream or a sprinkle of shredded cheese!
Promotional Information
Cowboy Potato Casserole in a Slow Cooker 8 Servings
Parts needed: 1 0.5 lbs of ground beef
Mince three cloves of garlic and slice one onion.
Chopped red bell pepper, one (1)
5 big potatoes, peeled and sliced or chopped
10,75% of an ounce can mushroom soup with a reduced cream base
one and a half cups of cream
1/4 cup of cheddar cheese, shredded
One teaspoon of salt
one-half teaspoon of black pepper
about a quarter teaspoon of paprika
2 teaspoons of finely chopped fresh parsley
What to do
While the bell pepper, onion, and ground beef are cooking in a pan over medium heat, brown the meat completely. Remove any surplus of fat.
Combine the milk, paprika, salt, pepper, and cream of mushroom soup in a small bowl.
In a slow cooker, lay down half of the potatoes in a layer. Spoon half the meat mixture and half the soup mixture onto the top. Layer the remaining meat, potatoes, and soup mixture in the same way.
Cook, covered, over low heat for five to six hours, or until potatoes are soft.
Cover and continue cooking for 20 more minutes, or until the shredded cheese has melted.
Before serving, garnish with chopped parsley.
Tips and Variations
Substitute ground turkey or diced cooked chicken for the ground beef for a leaner take on this traditional recipe. Additional veggies, such as maize, peas, or carrots, can also be added to the mixture. Feel free to experiment with other types of cheese; pepper jack is a great kick. In the final minutes of cooking, sprinkle crumbled tortilla chips on top of the casserole for a little crunch.
Fry up some chicken with some chopped carrots and onions in a pan.
After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally.
Poaching chicken with chopped onion, carrot, capers, olives, and raisins.
Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.
In a pan, sauté chicken with chopped carrots, onion, capers, and raisins in a wine sauce.
The sugar and vinegar should be mixed in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.
