Crockpot Taco Potatoes: Easy Cheesy Slow Cooker Dinner

Crockpot Taco Potatoes combine tender potatoes, seasoned turkey bacon, black beans, corn, onions, garlic, and melted cheese in one hearty slow cooker meal. Taco seasoning ties everything together, while broth keeps the potatoes moist as they slowly become tender.

This recipe works especially well for busy days because most of the cooking happens unattended. After a little preparation, everything goes into the slow cooker and cooks until the potatoes become fork-tender. Then shredded cheese goes in during the final few minutes for a creamy, cheesy finish.

Crockpot Taco Potatoes also offer plenty of room for customization. Add jalapeños for heat, spoon sour cream over individual servings, or finish each bowl with sliced green onions. The combination makes an easy family dinner, casual game-day meal, or satisfying weekend lunch.

I started appreciating slow cooker potato dinners on days when I wanted something filling without planning several different side dishes. Potatoes create such a satisfying base, but the taco seasoning is what keeps this version from feeling ordinary. I especially like the combination of corn and black beans because they add different textures between the tender potato pieces. Cooking the turkey bacon first also makes a difference because it develops more flavor before going into the slow cooker. Once the cheese melts through everything at the end, the whole dish becomes creamy, savory, and exactly the kind of uncomplicated dinner that works well on a busy evening.

Preparing the Potatoes and Turkey Bacon

Cut the Potatoes Into Even Pieces

Start with 4 medium potatoes.

Peel them, then cut them into bite-sized pieces.

Try to keep the pieces reasonably uniform. Similar-sized potatoes cook at approximately the same rate, which helps prevent some pieces from becoming overly soft while others remain firm.

Pieces around 1 inch work well for Crockpot Taco Potatoes because they’re small enough to become tender during slow cooking while remaining substantial enough to hold their shape.

After cutting the potatoes, place them in the slow cooker.

You can prepare the onion and garlic at the same time. Dice 1 onion and mince 2 garlic cloves.

These aromatics will cook alongside the potatoes and gradually add flavor to the broth.

Cook the Turkey Bacon First

Cook 1 pound turkey bacon in a skillet according to its package directions until browned and crisp.

Then transfer it to a cutting board and chop it into bite-sized pieces.

Cooking the turkey bacon before adding it to the slow cooker improves its texture and develops more savory flavor.

Add the chopped turkey bacon to the slow cooker with the potatoes.

Next, add the diced onion, minced garlic, 1 can drained and rinsed black beans, and 1 cup corn.

Sprinkle 1 packet taco seasoning evenly over everything.

The beans make Crockpot Taco Potatoes more substantial, while corn contributes sweetness that balances the savory taco seasoning.

Building the Slow Cooker Taco Mixture

Add Beans, Corn, and Taco Seasoning

Before starting the slow cooker, gently stir the potatoes, turkey bacon, black beans, corn, onion, garlic, and taco seasoning.

You want the taco seasoning distributed throughout the mixture rather than concentrated in one area.

Black beans should always be drained and rinsed before adding them. Rinsing removes the thick canning liquid and lets the taco seasoning and broth determine the final flavor.

You can use frozen or canned corn.

If using canned corn, drain it first. Frozen corn can go directly into the slow cooker without thawing.

For additional heat, add diced jalapeños at this stage.

However, keep them optional so each person can control the spice level.

Add the Cooking Liquid

Pour 1 cup water or chicken broth into the slow cooker.

Chicken broth gives Crockpot Taco Potatoes a slightly richer savory flavor, while water keeps the ingredient list especially simple.

Stir everything gently.

You don’t need enough liquid to completely cover the potatoes. The covered slow cooker traps moisture as the ingredients cook.

Place the lid securely on the crockpot.

At this point, most of the preparation is complete.

Because different taco-seasoning packets contain different amounts of salt, wait until the potatoes finish cooking before adding additional salt.

That way, you can taste the finished dish and season it accurately rather than accidentally making it too salty.

Slow Cooking and Adding the Cheese

Cook Until the Potatoes Become Tender

Cook Crockpot Taco Potatoes on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.

Keep the slow cooker covered as much as possible.

Repeatedly lifting the lid releases heat and can extend the cooking time.

Begin checking the potatoes near the lower end of the suggested range.

Insert a fork into one of the larger potato pieces. It should slide in easily when the potatoes have finished cooking.

The exact timing depends on your slow cooker and the size of the potato pieces.

Stir gently near the end of cooking. Avoid aggressive stirring because very tender potatoes can begin breaking apart.

If the mixture looks especially thick, you can add a small splash of broth.

Melt the Cheese at the End

During the final 10 minutes, add 1 cup shredded cheese.

Stir it gently into the hot potato mixture.

Then replace the lid and let the cheese melt.

Adding the cheese near the end gives Crockpot Taco Potatoes their creamy finish without subjecting the cheese to several hours of slow cooking.

Cheddar works particularly well because its savory flavor pairs naturally with taco seasoning. However, a Mexican-style shredded cheese blend also works nicely.

Once the cheese melts, taste the mixture.

Add extra seasoning only if needed.

Then turn off the slow cooker and prepare any toppings you want to serve alongside the potatoes.

Serving and Customizing Taco Potatoes

Add Your Favorite Taco Toppings

Spoon the hot Crockpot Taco Potatoes into bowls or onto plates.

Then add your favorite taco-inspired toppings.

Sour cream provides a cool, creamy contrast to the seasoned potatoes. Meanwhile, sliced green onions add freshness and mild onion flavor.

For more heat, add sliced fresh jalapeños, pickled jalapeños, or a little hot sauce.

You can also sprinkle additional shredded cheese over each serving.

Fresh cilantro, diced tomatoes, avocado, or salsa can turn the basic slow cooker mixture into a more colorful meal.

Because the potatoes, beans, corn, turkey bacon, and cheese already make the dish filling, you don’t need many sides.

Store and Reheat Leftovers

Allow leftover Crockpot Taco Potatoes to cool, then transfer them to an airtight container.

Refrigerate the leftovers promptly.

When reheating, add a small splash of broth or water if the potatoes have absorbed most of the original cooking liquid.

Warm individual servings in the microwave or reheat a larger portion gently on the stovetop.

Stir carefully because the potatoes will become softer after refrigeration.

Add fresh toppings only after reheating.

For example, sour cream, green onions, avocado, and fresh jalapeños taste better when added to the hot potatoes immediately before serving.

This approach gives leftovers some of the freshness and contrast of the original meal.

Ingredients

• 4 medium potatoes, peeled and cut into bite-sized pieces
• 1 pound turkey bacon
• 1 cup shredded cheese
• 1 packet taco seasoning
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen or canned corn, drained if canned
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup water or chicken broth
• Diced jalapeños, optional
• Sour cream, optional for serving
• Sliced green onions, optional for serving

Instructions

1. Peel the potatoes and cut them into evenly sized, bite-sized pieces.
2. Cook the turkey bacon in a skillet according to package directions until browned and crisp, then chop it into pieces.
3. Add the potatoes, turkey bacon, black beans, corn, diced onion, minced garlic, and taco seasoning to the slow cooker.
4. Pour in 1 cup water or chicken broth and gently stir everything together.
5. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
6. Check the potatoes near the end of cooking. They should be tender and easily pierced with a fork.
7. During the final 10 minutes, stir in 1 cup shredded cheese. Cover again and let the cheese melt.
8. Serve hot with optional jalapeños, sour cream, sliced green onions, or additional shredded cheese.

Frequently Asked Questions

What kind of potatoes work best for Crockpot Taco Potatoes?

Yukon Gold and red potatoes work especially well because they hold their shape nicely. Russet potatoes also work, although they can become softer and more likely to break apart during long cooking.

Can I use chicken broth instead of water?

Yes. Use 1 cup chicken broth in place of the water for additional savory flavor. Either option provides enough added moisture for the potatoes to cook.

Can I make Crockpot Taco Potatoes spicy?

Yes. Add diced jalapeños, crushed red pepper, cayenne, or hot sauce according to your preferred heat level. You can also serve spicy toppings separately so everyone can customize their portion.

When should I add the shredded cheese?

Add the cheese during the final 10 minutes of cooking. Stir it gently into the hot potatoes, replace the lid, and allow it to melt before serving.

What can I serve with Crockpot Taco Potatoes?

The dish can stand alone as a hearty meal. However, sour cream, green onions, salsa, avocado, cilantro, diced tomatoes, and jalapeños all make excellent toppings.

Conclusion

Crockpot Taco Potatoes turn simple ingredients into a filling slow cooker dinner with very little hands-on work.

Potatoes provide the hearty base, while black beans and corn add texture. Turkey bacon contributes savory flavor, and taco seasoning brings the entire dish together. Finally, melted shredded cheese creates a creamy finish.

For the best results, cut the potatoes into similar-sized pieces and cook the turkey bacon before adding it to the slow cooker. Then let everything cook until the potatoes become fork-tender.

Finish Crockpot Taco Potatoes with cheese during the final 10 minutes and serve them hot with sour cream, green onions, jalapeños, or your favorite taco toppings.