Thick & Hearty Crockpot Beef and Potato Cowboy Chow

 

Ingredients

• 2 lbs Ground beef (L-kfta), browned and drained

• 4 large Yukon Gold potatoes, peeled and diced (as prepped on the cutting board f-image_50b631.jpg)

• 1 can (15 oz) Mixed vegetables (peas, carrots, corn), undrained

• 1 can (15 oz) Whole kernel sweet corn, undrained

• 2 cans (14.5 oz each) Cut green beans, undrained

• 1 can (14.5 oz) Petite diced tomatoes, undrained

• 1 can (10.5 oz) Condensed Tomato Soup (the secret weapon for a rich, thick broth)

• From the pantry: Salt, black pepper, and garlic powder to taste.

Instructions

1. Prep the Beef: Brown your ground beef f-wa7ed l-m9la over medium-high heat until fully cooked. Drain the fat completely so your soup isn't greasy.

2. The Layered Dump: Dump the browned beef, diced potatoes, and all the canned goods—including their juices—straight into your slow cooker. The starches from the potato cubes and the tomato soup mix together beautifully as it simmers.

3. Stir and Season: Add a generous pinch of salt, heavy black pepper, and garlic powder. Give everything a thorough mix (exactly like the beautiful, colorful blend you see inside the slow cooker bowl in

   
   
   

4. Slow Cook: Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until the potatoes are completely fork-tender and the broth has reduced into a thick, comforting stew.

5. Serve: Ladle it hot into bowls alongside saltine crackers, just like the classic presentation in