Pepper Jack Broccoli Red Potato Crockpot Bake Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the potatoes into uniform quarters—if some are much larger, halve them further so they cook at the same rate. If you prefer a spicier dish, use a sharp pepper jack or add a pinch of cayenne to the soup before spreading.

To keep the fried onions extra crispy, sprinkle half on top during the last 30 minutes of cooking and reserve the rest for just before serving.

This recipe is forgiving—you can add a handful of frozen peas or corn in the last 30 minutes for extra color, or swap the broccoli for cauliflower.

If you want a thicker sauce, remove the lid for the last 30 minutes to let some moisture evaporate. Always let the dish rest for 5 minutes after cooking so the sauce sets slightly and the flavors meld.

Variations

• Cheesy Ham and Potato Bake: Replace the bacon with 1 cup of diced cooked ham and use cheddar cheese instead of pepper jack. Add a teaspoon of Dijon mustard to the soup for extra tang.
• Loaded Baked Potato Style: Top the finished bake with sour cream, chopped chives, and extra crispy fried onions. Use a sharp white cheddar in place of pepper jack for a classic loaded potato flavor.
• Vegetarian Version: Omit the bacon entirely and add an extra cup of broccoli or a can of drained chickpeas. Use a vegetarian cream of broccoli soup and increase the cheese to 2 1/2 cups.
• Spicy Southwestern Twist: Add a drained can of diced green chiles and a teaspoon of chili powder to the soup. Use a blend of pepper jack and Monterey Jack cheese, and top with fresh cilantro before serving.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess.

Freezer

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

Reheat

Reheat gently in the microwave in 1-minute intervals, stirring between, or in a saucepan over medium-low heat until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The potatoes will absorb some sauce, so the texture will be softer on reheating. Reheat gently in the microwave or on the stovetop with a splash of milk or broth to loosen the sauce.

You can assemble the entire dish 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 because the ingredients start cold. This makes it perfect for busy mornings.

Serving ideas

Serve this hearty bake as a main dish with a simple green salad or crusty bread on the side. It also works well as a side dish alongside roasted chicken or grilled steak. The creamy, cheesy sauce pairs beautifully with a crisp white wine or a cold beer.

For a complete meal, top each serving with a dollop of sour cream or a sprinkle of fresh chives. Leftovers can be spooned into bowls and enjoyed as a comforting lunch.

The dish is substantial enough to stand alone, but it also welcomes a side of pickles or coleslaw for brightness.

Frequently asked questions

Recipe card

Pepper Jack Broccoli Red Potato Crockpot Bake

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 3 lb baby red bliss potatoes, quartered
• 8 oz smoked bacon, diced
• 4 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of broccoli soup
• 2 cups shredded pepper jack cheese
• 1 cup crispy French-fried onions

Instructions

1. Place the quartered baby red bliss potatoes in an even layer in the bottom of a 6-quart slow cooker. Scatter the diced smoked bacon evenly over the potatoes.
2. Scatter the fresh broccoli florets over the potatoes and bacon. Spoon the condensed cream of broccoli soup over the top, spreading it gently to cover as much of the surface as possible.
3. Sprinkle the shredded pepper jack cheese evenly over the soup layer. Top with the crispy French-fried onions, spreading them to cover the surface.
4. Cover the slow cooker with its lid. Cook on low for 4 to 5 hours, until the potatoes are tender when pierced with a fork and the cheese is melted and bubbly.
5. Once the potatoes are tender, stir the mixture gently to combine the layers. Serve hot directly from the slow cooker or spoon onto plates.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

16 g

Carbohydrates

35 g

Fat

25 g

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