Crockpot Loaded Steak and Potato Bake
Enjoy a comforting meal with the Crockpot Loaded Steak and Potato Bake. This slow-cooked dish features tender steak, creamy potatoes, and savory chicken, topped with cheddar cheese and sour cream. Perfect for busy days, this meal is easy to prepare and delivers rich flavors that the whole family will love.
Ingredients
- 1 ½ lbs beef sirloin or flank steak, thinly sliced
- 4 medium russet potatoes, peeled and cubed
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth (low-sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 6 oz cooked and shredded chicken (grilled, roasted, or your choice of protein)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
Directions
- 1
Thinly slice the steak and season lightly with salt and pepper.
- 2
Peel and cube the potatoes into bite-sized pieces.
- 3
Slice the onion and mince the garlic.
- 4
In your slow cooker, layer the cubed potatoes, sliced onion, and minced garlic.
- 5
Place the seasoned steak slices on top of the potato mixture.
- 6
Pour the beef broth and Worcestershire sauce over the ingredients. Sprinkle with smoked paprika, garlic powder, salt, and pepper.
- 7
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the steak is tender and the potatoes are soft. Stir gently halfway through cooking if possible.
- 8
During the last 30 minutes of cooking, sprinkle the shredded cheddar cheese evenly over the top. Cover and let the cheese melt.
- 9
Once the cooking is complete, stir in half of the shredded chicken and half of the chopped green onions.
- 10
Ladle the steak and potato bake into bowls.
- 11
Top each serving with a dollop of sour cream, the remaining shredded chicken, and a sprinkle of green onions.
- 12
Serve warm and enjoy!