Slow Cooker Colby-Jack Broccoli Potato Bake Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality smoked bacon and cut it into small dice so it distributes evenly. If you prefer a crispier bacon texture, you can cook it partially in a skillet before adding it to the slow cooker, but this is optional. The slow cooker will render most of the fat, leaving the bacon soft but flavorful.

To make this dish even more convenient, assemble the layers the night before and store the covered slow cooker insert in the refrigerator.

In the morning, simply place the insert in the slow cooker base and cook on low as directed. You may need to add 30–45 minutes to the cooking time if the ingredients are cold. This is a great make-ahead option for busy weekdays.

Variations

• Add Chicken: For a protein-packed version, add 1 1/2 pounds of boneless, skinless chicken breasts or thighs, cut into bite-size pieces, along with the potatoes. Cook on low for 5–6 hours or until the chicken is cooked through and the potatoes are tender.
• Swap the Cheese: Use sharp cheddar, Gruyère, or a smoked Gouda instead of Colby-Jack for a different flavor profile. Each cheese brings its own character — sharp cheddar adds tang, Gruyère offers nuttiness, and smoked Gouda provides a smoky depth.
• Make It Vegetarian: Omit the bacon and use a vegetarian condensed soup. To mimic the smoky flavor, add a teaspoon of smoked paprika or a dash of liquid smoke. The dish will still be creamy and satisfying.
• Add Mushrooms: Sauté 8 oz of sliced mushrooms in a little butter until golden and add them with the broccoli. They add an earthy flavor and a meaty texture that complements the creamy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled; stir in a splash of milk when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Reheat

Reheat individual portions in the microwave in 30-second bursts, stirring between.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, but it will loosen slightly when reheated. For best results, reheat individual portions in the microwave or in a saucepan over low heat, adding a splash of milk or broth to restore the creamy consistency.

This recipe is perfect for making ahead. Assemble the layers in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking. When ready to cook, place the insert in the slow cooker and cook on low for 4–5 hours, or until the potatoes are tender.

If the ingredients are cold, add 30–45 minutes to the cooking time. This is also a great dish to bring to potlucks — keep it on the warm setting for serving.

Serving ideas

Serve this potato bake as a hearty main course with a simple green salad dressed in a light vinaigrette. The richness of the cheese and bacon pairs well with the brightness of a lemony dressing.

It also makes a wonderful side dish alongside roasted chicken, pork chops, or grilled steak. For a casual meal, serve it straight from the slow cooker with crusty bread for dipping into the creamy sauce.

For a more substantial meal, top each serving with a dollop of sour cream and a sprinkle of fresh chives or green onions. The cool, tangy sour cream contrasts beautifully with the warm, cheesy casserole.

You can also add a pinch of smoked paprika or cayenne for a subtle kick. Leftovers can be repurposed as a filling for baked potatoes or as a topping for nachos.

Frequently asked questions

Recipe card

Slow Cooker Colby-Jack Broccoli Potato Bake

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
• 1 can (10.5 oz) condensed cream of broccoli soup
• 8 oz cream cheese, softened
• 2 cups shredded Colby-Jack cheese

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. Use your hands or a spoon to spread them into an even layer, making sure the potatoes are mostly covered by the bacon pieces.
2. Scatter the fresh broccoli florets over the potato-bacon layer. Spoon the condensed cream of broccoli soup over the top, using the back of the spoon to spread it as evenly as possible. The soup will not cover everything completely at this point.
3. Place the softened cream cheese in the center of the slow cooker. Scatter the shredded Colby-Jack cheese over the entire surface, covering the broccoli and soup as much as possible. Do not stir — the layers will meld during cooking.
4. Cover the slow cooker with its lid. Cook on low for 4 to 5 hours, or until the potatoes are fork-tender and the cheese is melted and bubbly. Resist the urge to lift the lid during the first 3 hours — every peek lets out heat and extends the cooking time.
5. Once the potatoes are tender, gently stir the mixture to combine the melted cream cheese and soup into a creamy sauce. Be careful not to mash the potatoes. The sauce should be smooth and coat the potatoes and broccoli evenly.
6. Spoon the hot potato bake onto plates or into bowls. Serve immediately while the cheese is stretchy and the sauce is bubbling. The dish is substantial enough to be a main course, but also works as a hearty side dish.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

35 g

Fat

26 g

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