Lightly spray a 4 Quart Crock Pot with cooking spray.
Put half of the 1 lb ground beef (browned and drained) in the bottom of the insert.
Top with half of 1/3 cup white onion (diced) and 4 medium Russet Potatoes (washed and sliced thinly).
Tear half of the 7 slices American cheese into pieces and place evenly on top of everything.
Repeat layering.
Spread 10.5 oz can cream of celery soup evenly on top of everything.
Cover and cook on low for 3 hour and 30 minutes - 4 hours or on high for 1 hour and 45 minutes - 2 hours (the potatoes should reach desired tenderness and the cheese bubbly).
Notes
This recipe could easily be doubled and put in a larger crock pot if you need more servings
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.