Go Back

Slow Cooker Loaded Baked Potato Chili

Think of your favorite loaded baked potato, but in chili form! This creamy, comforting bowl is basically a hug in food form. It's rich, it's indulgent, and it's exactly what you need on game day when you want something a little different from traditional chili.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds ground beef
  • 6 medium russet potatoes peeled and diced into 1/2-inch cubes
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 10.5-ounce can condensed cream of chicken soup
  • 8 ounces cream cheese softened
  • 2 cups shredded cheddar cheese
  • 8 slices bacon cooked and crumbled
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Toppings: sour cream green onions, extra shredded cheese, extra bacon

Method
 

  1. In a large skillet, brown the ground beef with the diced onion over medium-high heat until fully cooked, about 8 minutes. Drain any excess fat.
  2. Transfer the beef mixture to your slow cooker and add the diced potatoes and minced garlic.
  3. Pour in the chicken broth and stir in the cream of chicken soup, garlic powder, onion powder, paprika, salt, and pepper.
  4. Cover and cook on low for 5 hours or on high for 2.5 hours, until the potatoes are fork-tender.
  5. About 30 minutes before serving, cut the cream cheese into cubes and stir it into the chili along with 1 cup of the shredded cheddar cheese and half of the crumbled bacon. Stir until the cheese is melted and everything is creamy.
  6. Serve hot in bowls topped with sour cream, green onions, remaining shredded cheese, and the rest of the bacon crumbles. So good!