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Slow cooker potato chili

An easy slow cooker potato chili perfect for weeknight family dinners
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Main Course
Cuisine American
Servings 4 people


  • 1/2 pound ground beef, pork or turkey can use up to 1/1-2 pound depending on your family's preferences or to feed more
  • 1-1/2 pound gold potatoes, cubed
  • 1 16 oz. jar salsa
  • 1 10.5 oz. can condensed cream of potato soup
  • 1 tablespoon chili powder
  • 1 15.25-oz. can black beans optional
  • 1 12-oz. bag frozen corn optional
  • 1/2 cup shredded cheddar cheese optional
  • 1/2 cup sour cream optional


  • Cook ground meat in a large skillet until browned and crumbly. Drain the meat and put it into a 5- to 7-quart slow cooker that is lined with a slow cooker liner or lightly sprayed with non-stick cooking spray.
  • If desired, puree the salsa in a food processor to avoid chunks. If not, move on to the next step.
  • Add the diced potatoes, salsa, cream of potato soup and chili powder. If desired, add 1 15.25-oz can of strained black beans and/or 1 12-oz. bag of frozen corn. (You can also add the black beans and corn to individual bowls after the potato chili cooks. The beans can go in at room temperature, but heat the frozen corn before adding it.
  • Cook in the slow cooker on low temperature for 8 hours, until the potatoes are tender.
  • Serve with optional shredded cheddar cheese and sour cream on top.
Keyword chili, crock pot, ground beef, ground beef recipe, meat and potatoes, potato chili, slow cooker