Crockpot Cheddar Broccoli Red Potato Bake: Easy Dump Dinner Step-by-step instructions

Before you start

Before you begin, make sure you have a 6-quart slow cooker and its lid. Wash and quarter the baby red bliss potatoes (no need to peel them). Dice the smoked bacon into small pieces.

Rinse the broccoli and cut it into bite-size florets. Measure the shredded cheddar cheese and cut the butter into pats. Having everything prepped and measured will make the layering quick and easy.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the quartered baby red bliss potatoes in the bottom of a 6-quart slow cooker. Scatter the diced smoked bacon evenly over the potatoes. Add the fresh broccoli florets on top. Spoon the condensed cream of broccoli soup over the broccoli, spreading it as evenly as possible to cover most of the surface.
   Look for The ingredients should be layered in the order given, with the soup spooned over the top.
   Tip For even cooking, try to spread the soup so it touches as many potato pieces as possible.
2. 2Top with Cheese and Butter
   Sprinkle the shredded sharp yellow cheddar cheese evenly over the soup layer. Dot the top with the salted butter pats, spacing them out so they melt across the surface as the slow cooker heats.
   Look for The cheese should form a complete blanket over the soup, with butter pats visible on top.
   Tip Cutting the butter into smaller pieces helps it melt more quickly and evenly.

At the end of this phase, you'll have a neat layer of potatoes, bacon, broccoli, and soup, topped with a generous blanket of shredded cheddar and butter pats. The ingredients should look vibrant and inviting, with the cheese covering most of the surface. It's okay if some soup peeks through; it will spread as it cooks.

Slow Cook

3. 3Cook on Low
   Cover the slow cooker with its lid. Cook on the low setting for 4 to 5 hours, until the potatoes are tender when pierced with a fork and the cheese is melted and bubbling around the edges. Do not stir during cooking, as this can break up the potatoes and make the casserole mushy.
   Look for The casserole is done when the potatoes are fork-tender and the cheese is golden and bubbly.
   Tip Resist the urge to lift the lid during cooking; the steam helps cook the potatoes evenly.

As the slow cooker works its magic, the kitchen will fill with the comforting aroma of melting cheese and bacon. The casserole will bubble gently around the edges, and the cheese will melt into a smooth, golden layer.

The potatoes will become tender, and the sauce will thicken. You'll know it's ready when the potatoes are easily pierced with a fork.

Serve

4. 4Serve Hot
   Once the potatoes are tender, turn off the slow cooker. Use a large spoon to scoop the casserole onto plates or into bowls. Serve hot, with extra cheese or a sprinkle of black pepper if desired. The casserole will be very hot, so let it cool for a few minutes before serving.
   Look for The casserole should be steaming and the cheese stretchy when scooped.
   Tip For a nice presentation, let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.

When you lift the lid, you'll see a bubbling, golden casserole with steam rising. The cheese will be stretchy and inviting, and the potatoes will be fork-tender. The bacon will have crisped slightly during cooking, adding a smoky crunch. Scoop generous portions onto plates and enjoy the comforting, hearty flavor.

Common mistakes

One common mistake is lifting the lid too often to check on the casserole, which releases heat and extends cooking time. Another is stirring the casserole during cooking, which can break up the potatoes and make the dish mushy.

Also, avoid adding extra liquid—the soup and bacon provide enough moisture. Finally, don't use frozen broccoli without thawing and draining it, as it can release excess water and dilute the sauce.

How to tell it’s done

The casserole is done when the potatoes are tender enough to be pierced easily with a fork. The cheese should be fully melted and bubbling around the edges, and the top may be lightly browned in spots.

The sauce will have thickened slightly, and the broccoli should be tender but not mushy. If the potatoes are still firm after 4 hours, continue cooking in 30-minute increments until they are fork-tender.