This Slow Cooker Cornbread Cowboy Casserole is the crockpot version of my popular Cornbread Cowboy Casserole. It has all the same hearty flavors like ground beef, beans, bacon, vegetables, and a sweet and savory sauce, just made easier in the slow cooker. Everything cooks low and slow until the filling is rich and flavorful, then it’s topped with a cheesy cornbread batter that bakes right on top. It’s a full meal in one pot and perfect for busy days when you want something filling without a lot of work.
Ingredients & Substitutions
- Ground beef: I like using ground beef for the hearty base of this casserole. Ground turkey can also be used for a leaner option.
- Onion & bell pepper: Yellow onion and green bell pepper add flavor and sweetness as they cook down. You can adjust or omit one if needed.
- Bacon: Cook and crumble the bacon before adding it to the slow cooker. Check out how to bake bacon for perfectly crispy bacon with easy clean-up every time!
- Baked beans: Use a 28-ounce can of your favorite baked beans. Any brand works depending on how sweet or smoky you like the base.
- Barbecue sauce: Any BBQ sauce works here, sweet, smoky, or tangy. You can also use homemade barbecue sauce if preferred.
- Diced tomatoes: Fire-roasted diced tomatoes add extra depth and flavor. Regular diced tomatoes can be used instead.
- Corn: Frozen corn is best for texture, but canned corn (drained) also works.
- Kidney beans: These add extra heartiness. Black beans or pinto beans can be substituted.
- Potatoes: Baby red potatoes hold their shape well in the slow cooker. Yukon gold potatoes are another good option.
- Dijon mustard & brown sugar: Dijon adds a little tang, while brown sugar is optional for a slightly sweeter, more classic cowboy casserole flavor.
- Cornbread topping: The topping is a homemade cheesy cornbread batter that bakes right over the filling. A boxed cornbread mix can be used if needed, though the texture may vary slightly.
- Cheddar cheese: Sharp cheddar gives the best flavor in the cornbread topping, but mild cheddar or a cheese blend also works.
FAQs
Can I make this cowboy casserole without the cornbread topping?
Yes. You can skip the cornbread topping if you prefer and serve the beef mixture on its own or with cornbread on the side.
Do I have to cook the ground beef first?
Yes. Browning the beef first adds flavor and keeps the casserole from becoming greasy in the slow cooker.
Can I use canned potatoes instead of fresh potatoes?
Fresh potatoes work best because they hold their texture during the long cooking time. Canned potatoes may become too soft.
Can I make this recipe ahead of time?
Yes. You can prepare the beef mixture ahead and store it in the refrigerator until ready to cook. You can also mix the dry ingredients for the cornbread topping ahead of time.
Why do I cook the cornbread topping on HIGH?
The higher heat helps the cornbread cook through and set properly on top of the hot filling.
Can I use a boxed cornbread mix?
Yes. A boxed mix can work if you want to save time. The texture and flavor may be a little different from the homemade version.
What to Serve with Slow Cooker Cornbread Cowboy Casserole
This casserole is hearty enough to be a full meal on its own, but a few simple sides can round it out nicely. Here are some easy serving ideas:
- Simple Side Salad
- Roasted Vegetables like roasted parmesan green beans or air fryer carrots
- Coleslaw
- Extra toppings like extra shredded cheese, sour cream, green onions, or fresh parsley on top.
- Cornbread (or cornbread muffins) on the side (If you really love cornbread, an extra piece on the side is always a good idea!)
How to Store & Reheat Slow Cooker Cornbread Cowboy Casserole
Refrigerator: Store leftover slow cooker cornbread cowboy casserole in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm in the microwave or oven until heated through. The cornbread topping may soften a bit after storing, but it will still taste great.
Slow Cooker Cornbread Cowboy Casserole
Ingredients
Cowboy Base
- 1 ½ pounds ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- 8 slices bacon, cooked until crisp and crumbled
- 1 can (28 ounces) baked beans (do not drain)
- ½ cup barbecue sauce
- 2 tablespoons Dijon mustard
- ¼ cup brown sugar, optional, for a sweeter flavor
- 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
- 1 ½ cups frozen corn
- 1 can (15 ounces) kidney beans, drained, rinsed
- ½ pound baby red potatoes, sliced ¼-inch thick
- Salt & pepper, to taste
Cheesy Cornbread Topping
- 1 cup (122 g) cornmeal
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup (245 g) whole milk
- 2 large eggs
- 6 tablespoons (85 g) unsalted butter, melted
- 1 cup (113 g) sharp cheddar cheese, shredded
For Serving (Optional)
- Shredded cheese
- Sour cream
- Green onions
- Freshly chopped parsley
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, onion, green bell pepper, garlic salt, and onion powder. Cook until the beef is browned and the vegetables are softened, about 8 to 10 minutes. Drain excess grease.
- Stir in the crispy crumbled bacon.
- Transfer the beef mixture to the bowl of a 6-quart or larger slow cooker.
- Add the baked beans (with liquid), barbecue sauce, Dijon mustard, brown sugar if using, fire-roasted tomatoes (with juices), frozen corn, kidney beans, and sliced potatoes. Stir well to combine and spread into an even layer. Season with salt and pepper to taste.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 2 ½ to 3 ½ hours, until the potatoes are tender.
- Once the filling is cooked, gently stir. Then move on to the topping.
Cheesy Cornbread Topping
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, and melted butter. Pour into the dry ingredients and stir just until combined.
- Fold in the shredded cheese.
- Carefully spread the cornbread batter evenly over the hot filling in the slow cooker.
- Cover and cook on HIGH for 45 to 60 minutes, or until the cornbread is set in the center and a toothpick comes out clean.
- Turn off the slow cooker and let it rest for 10 minutes before serving. Scoop into bowls and top with your favorite garnishes.
Did you make this recipe?
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