Crockpot Cheddar Broccoli Red Potato Bake: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality sharp cheddar and real butter. If you want a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup before layering.

You can also sprinkle some chopped fresh parsley or chives on top before serving for a pop of color and freshness.

This recipe is very forgiving—if you need to keep it warm for a while, switch the slow cooker to the 'warm' setting after the potatoes are tender.

If you prefer a crispier top, you can transfer the finished casserole to a baking dish and broil it for 2-3 minutes, watching closely to avoid burning.

Variations

• Add Chicken: For a heartier meal, add 1 1/2 pounds of boneless, skinless chicken breasts or thighs, cut into 1-inch chunks, to the slow cooker before layering the other ingredients. Cook on low for 5-6 hours, ensuring the chicken reaches 165°F (74°C).
• Use Frozen Broccoli: If using frozen broccoli, thaw it and pat it dry before adding to the slow cooker to avoid excess moisture. Reduce the cooking time by about 30 minutes since frozen broccoli cooks faster.
• Make It Vegetarian: Omit the bacon and use a vegetarian cream of broccoli soup. Add 1 cup of sliced mushrooms or extra broccoli for a meatless version that's just as satisfying.
• Spice It Up: Add 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, or a few dashes of hot sauce to the soup before layering. You can also sprinkle red pepper flakes on top before serving.

Storage and make-ahead

Fridge

Store leftovers in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop or microwave.

Freezer

Freeze the cooled casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a saucepan over medium-low heat, adding a splash of milk or broth to loosen the sauce.

Refrigerate leftovers in an airtight container for up to 4 days. The casserole will thicken as it cools; add a splash of milk or broth when reheating to restore a creamy consistency.

You can assemble the casserole in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed, adding about 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve this casserole as a main dish with a simple green salad or steamed green beans on the side. It also pairs well with crusty bread or rolls to soak up the creamy sauce. For a heartier meal, add a side of roasted chicken or pork chops.

This dish is also great for potlucks and family gatherings. Keep it in the slow cooker on the 'warm' setting so guests can serve themselves.

It's a crowd-pleaser that appeals to both kids and adults, and it's sure to become a requested favorite.

Frequently asked questions

Recipe card

Crockpot Cheddar Broccoli Red Potato Bake: Easy Dump Dinner

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

• 3 lb baby red bliss potatoes, quartered
• 8 oz smoked bacon, diced
• 4 cups fresh broccoli florets
• 2 cans condensed cream of broccoli soup (10.5 oz each)
• 3 cups shredded sharp yellow cheddar cheese
• 4 tbsp salted butter, cut into pats

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

16 g

Carbohydrates

32 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.