Crock Pot Layered Dinner
Transform your weeknight dinners with this hearty and satisfying Crock Pot Layered Dinner, a comforting one-pot meal perfect for busy families. Layers of tender russet potatoes, sweet carrots, and savory ground beef are complemented by the rich creaminess of a mushroom soup and milk mixture, all topped with melty, gooey cheddar cheese. This slow-cooked sensation combines convenience and flavor—requiring just 25 minutes of prep before your Crock Pot effortlessly does the rest. The slow-cooking process allows the ingredients to meld together beautifully, creating a meal that's both flavorful and wholesome. Ideal for a make-ahead dinner or a cozy gathering, this recipe serves six and pairs wonderfully with a crisp green salad or fresh dinner rolls. Keywords: Crock Pot dinner recipe, layered dinner, one-pot meal, slow cooker comfort food, family-friendly dinner ideas.
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Recipe Information
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes
- 4 medium carrots
- 1 large onion
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 can cream of mushroom soup
- 0.5 cup milk
- 1 as needed cooking spray
Instructions
Spray the inside of a Crock Pot with cooking spray to prevent sticking.
In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease and set aside.
Peel the potatoes and thinly slice them into rounds about 1/8-inch thick.
Peel and thinly slice the carrots into rounds.
Dice the onion into small pieces.
In a small mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
Start layering the ingredients in the Crock Pot as follows: Start with a layer of potatoes, lightly sprinkle with salt and pepper, then add a layer of carrots and diced onions. Spread an even layer of cooked ground beef over the vegetables, then sprinkle with garlic powder and a small handful of shredded cheddar cheese. Repeat the layers until all ingredients are used, ending with a layer of potatoes on top.
Pour the soup and milk mixture evenly over the top of the layered ingredients.
Cover the Crock Pot with the lid and cook on low for 6 hours, or until the potatoes and carrots are tender.
In the last 30 minutes of cooking, sprinkle the remaining shredded cheddar cheese evenly over the top and replace the lid to allow the cheese to melt.
Serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 373 mg | 29% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1003 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
