Brown 1 lb lean ground beef and 1/3 cup diced white onion together in a skillet or micro cooker and drain.
Put browned ground beef, 3 cups frozen diced potatoes (kept frozen), 1/2 teaspoon garlic salt, 10.5 oz Can Cream of Mushroom Soup and 1 teaspoon minced garlic in a large bowl and stir until well combined.
Lightly spray a 3 or 4 Quart Crock Pot with cooking spray and spread mixture evenly in the insert.
Sprinkle 1 cup shredded cheddar cheese evenly on top of everything.
Cover and cook for 3-4 hours on low or 1.5-2 hours on high, rotating your insert halfway through the cooking time, if your slow cooker does not cook evenly. (It is done when the potatoes reach desired tenderness.)
Notes
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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.