This old-fashioned slow cooker chip mash is the kind of budget-friendly comfort food that feels right at home on a busy weeknight. Inspired by Depression-era style cooking, it makes the most of a few simple pantry and refrigerator staples, turning ground beef, crushed potato chips, and a couple of creamy ingredients into a hearty casserole-style dinner with very little hands-on work. It is especially handy when you want something filling, familiar, and easy to set up earlier in the day.
Serve this cozy dish with a simple green salad, steamed green beans, buttered peas, or cooked carrots to balance the richness. It also goes nicely with sliced tomatoes, applesauce, or dinner rolls if you want to stretch the meal for a hungry family. For a little brightness, a few dill pickles or a spoonful of coleslaw on the side can wake up the whole plate.
Slow Cooker 4-Ingredient Depression Era Chip Mash
Servings: 6
Ingredients
1 1/2 pounds ground beef
1 large bag plain potato chips, lightly crushed
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup milk
Directions
1. Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of oil. Spread the raw ground beef evenly across the bottom, breaking it up a little so it cooks more evenly.
2. In a small bowl, stir together the condensed cream of mushroom soup and milk until smooth. Pour the mixture evenly over the beef.
3. Sprinkle the crushed potato chips evenly over the top, covering as much of the surface as possible. Place the lid on the slow cooker.
4. Cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours, until the beef is fully cooked and the casserole is hot and bubbly around the edges.
5. Let the dish rest for 10 minutes before serving so it sets up slightly. Spoon onto plates and serve warm.
Variations & Tips
For extra seasoning: Plain potato chips and soup already bring some salt, so taste the finished dish before adding more. If your family likes a little more flavor, stir in black pepper, a pinch of garlic powder, or a little dried onion before cooking.
For picky eaters: This is a very soft, spoonable casserole, which many kids and older family members enjoy. If someone in your house is unsure about visible chip pieces, crush them a bit finer so they melt more smoothly into the top as the casserole cooks.
To switch the soup: Cream of chicken, cream of celery, or cheddar cheese soup can be used in place of cream of mushroom if that is what you have on hand. Each one gives the dish a slightly different flavor while keeping the same easy method.
To add vegetables: For a fuller one-pot dinner, scatter a layer of drained green beans, peas, or corn between the beef and soup mixture. This is a nice way to stretch the recipe without making it much more expensive.
Make-ahead note: You can assemble everything in the slow cooker insert, cover, and refrigerate for a few hours before cooking if needed. If the insert is cold from the refrigerator, let it sit at room temperature briefly before placing it into the slow cooker base.