Hearty Slow Cooker Cowboy Casserole
This hearty slow cooker cowboy casserole combines ground Italian sausage, tender potatoes, colorful bell peppers, kidney beans, corn, and fire-roasted tomatoes, all seasoned with garlic and chili powder, and topped with melted Colby Jack cheese. It's an easy and flavorful one-pot meal perfect for a comforting dinner.
Equipment
- Large Pan
- Crock-Pot (slow cooker)
- Knife
- Cutting Board
- Spoon/Spatula
Ingredients
Main 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 drained and rinsed
- 1-1/2 cups frozen corn
- 1 fire-roasted diced tomatoes 14.5-ounces can, undrained
- 2 teaspoons minced garlic
- 1/2 teaspoon chili powder
- 1 cup shredded Colby Jack cheese
Optional Toppings
- Fresh cilantro optional
- Sour cream optional
Instructions
Preparation
- Heat olive oil in a large pan, add sausage and onion, then brown and crumble the sausage while caramelizing for flavor. Season with salt and pepper, then transfer the mixture to the slow cooker.
- Slice potatoes, chop bell pepper, and drain/rinse beans; add these to the slow cooker with corn, undrained tomatoes, garlic, and chili powder. Stir to combine and press into an even layer.
Cooking
- 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 if needed.
- Sprinkle cheese evenly on top, cover again, and let it melt for 5-10 minutes.
- Serve hot, optionally garnished with fresh cilantro and sour cream.
Notes
For best flavor, ensure the sausage is well browned and caramelized before adding it to the slow cooker. Don't forget to adjust seasonings to your taste after cooking. Serve with fresh cilantro and a dollop of sour cream for an extra touch of freshness and creaminess.