In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Layer in Slow Cooker
Place the diced potatoes and chopped onion in the bottom of the slow cooker. Add the cooked ground beef on top.

Add Vegetables & Seasoning
Mix in the thawed peas and carrots. Sprinkle garlic powder, paprika, salt, and pepper evenly.

Add Creamy Base
Pour the cream of mushroom soup and beef broth over the mixture. Stir gently to combine.

Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender and flavors are well blended.

Add Cheese (Optional)
In the last 15 minutes of cooking, sprinkle shredded cheddar cheese over the top and allow it to melt.

Serve
Scoop onto plates or bowls and enjoy warm!

Serving & Storage Tips