Crockpot Loaded Steak and Potato Bake for the Ultimate Comfort Meal

This Crockpot Loaded Steak and Potato Bake is everything I want in a hearty, comforting dinner—tender steak, soft seasoned potatoes, melted cheese, all slow-cooked to perfection. It’s the kind of dish I make when I want a warm, satisfying meal without hovering over the stove all day. Just set it and forget it, and come back to a dinner that tastes like it took hours of effort.

Why You’ll Love This Recipe

I love this recipe because it combines classic loaded baked potato flavors with juicy steak, all made in one pot. It’s rich, cheesy, and full of smoky, savory goodness. The slow cooker does all the work, letting the flavors meld beautifully over hours. Whether I’m feeding the family or meal prepping for the week, this dish never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sirloin steak or ribeye, cut into bite-sized pieces

• Baby potatoes or russet potatoes, chopped

• Olive oil or melted butter

• Garlic, minced

• Onion, chopped

• Paprika

• Dried thyme

• Salt and pepper

• Cheddar cheese, shredded

• Cooked chicken, crumbled

• Green onions, sliced

• Sour cream (for topping, optional)

Directions

1. In a skillet, quickly sear the steak pieces in a bit of olive oil just until browned on the outside. (This step is optional but adds extra flavor.)

2. Add the chopped potatoes, onion, and garlic to the bottom of the crockpot.

3. Season with paprika, thyme, salt, and pepper, then drizzle with olive oil or melted butter. Toss gently to coat.

4. Layer the seared steak on top of the potatoes.

5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender and the steak is cooked through.

6. In the last 15 minutes of cooking, sprinkle the shredded cheese and crumbled chicken over the top. Cover again just until the cheese melts.

7. Serve hot, topped with green onions and a dollop of sour cream if desired.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes of prep time and 6–7 hours on low (or 3–4 hours on high) in the crockpot. I like to prep everything in the morning and come home to a ready-to-eat meal by dinner.

Variations

• I sometimes add sliced mushrooms or bell peppers for more vegetables.

• If I want a spicy kick, I mix in red pepper flakes or jalapeños.

• I swap the cheddar for pepper jack or mozzarella depending on what I have on hand.

• Sweet potatoes also work beautifully if I want a slightly sweeter version.

• For extra richness, I stir in a little heavy cream or cream cheese at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven—just add a splash of broth or water if it’s looking dry. I also freeze individual portions and thaw them overnight in the fridge, then reheat on the stove or in the oven until warm.

FAQs

Can I skip searing the steak?

Yes, I’ve made it without searing and it still tastes great, but searing does add extra flavor and texture.

What kind of steak works best?

I usually go with sirloin or ribeye, but chuck steak or flank steak work too—just make sure to trim excess fat and cut it into even pieces.

Can I make this in the oven instead?

Yes, I bake it in a covered casserole dish at 375°F (190°C) for about 45–50 minutes or until everything is tender and cooked through.

Is this recipe good for meal prep?

Absolutely. It holds up well in the fridge, and I portion it out for grab-and-go lunches or easy weeknight meals.

Can I add more veggies?

Definitely. Broccoli, carrots, or green beans are all great additions. I just add them in the last hour so they don’t overcook.

Conclusion

This Crockpot Loaded Steak and Potato Bake is one of those cozy, satisfying meals that always hits the spot. It’s easy, filling, and packed with flavor, with all the comfort of a loaded baked potato plus the bonus of juicy steak. Whether I’m serving it on a chilly evening or just need a no-fuss dinner, this recipe always delivers.

Crockpot Loaded Steak and Potato Bake for the Ultimate Comfort Meal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 6–7 hours on low or 3–4 hours on high
• Total Time: ~6.5–7.5 hours
• Yield: Serves 4–6
• Category: Main Course, Slow Cooker
• Method: Crockpot / Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This Crockpot Loaded Steak and Potato Bake is the ultimate comfort food—tender steak, seasoned potatoes, melted cheese, and crispy chicken all slow-cooked to savory perfection. A one-pot meal that’s rich, hearty, and packed with loaded baked potato flavors, this easy slow cooker steak recipe is ideal for busy weeknights, cozy weekends, or meal prep.

---

Ingredients

• 1.5–2 lbs sirloin steak or ribeye, cut into bite-sized pieces
• 2 lbs baby potatoes or russet potatoes, chopped
• 2 tablespoons olive oil or melted butter
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 1/2 cups shredded cheddar cheese
• 6 slices cooked chicken, crumbled
• 2–3 green onions, sliced
• Sour cream (optional, for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. (Optional) In a skillet, quickly sear steak pieces in olive oil until browned.

2. Add potatoes, garlic, and onion to the bottom of the crockpot.

3. Season with paprika, thyme, salt, and pepper. Drizzle with olive oil or butter and toss to coat.

4. Layer seared steak over the potato mixture.

5. Cover and cook:

   • Low: 6–7 hours

   • High: 3–4 hours

6. In the last 15 minutes, top with cheddar cheese and chicken. Cover until cheese melts.

7. Serve hot, garnished with green onions and a dollop of sour cream.

---

Notes

• Searing adds extra flavor but can be skipped for ease.
• Sweet potatoes can be swapped in for a sweeter variation.
• Add mushrooms, bell peppers, or jalapeños for more kick and veggies.
• Pepper jack or mozzarella can replace cheddar for variety.
• Stir in cream cheese or heavy cream at the end for extra richness.