In a large skillet over medium heat, brown 1 pound of ground beef until fully cooked, about 5-7 minutes. Add 1 chopped yellow onion and sauté until it becomes translucent, approximately 3-4 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute. Drain any excess fat before transferring the mixture to your slow cooker.

In the slow cooker, add the beef mixture along with 3 cups of frozen diced potatoes, 1 cup of whole kernel corn, and a 10-ounce can of Rotel diced tomatoes with green chilies. Gently stir to combine all the ingredients.

In a medium bowl, mix 1 can of cream of mushroom soup with either 1 cup of beef broth or 1 cup of milk, whisking until smooth. Pour this creamy mixture over the ingredients in the slow cooker, ensuring everything is evenly coated.

Sprinkle in 1 teaspoon of dried paprika, 1 tablespoon of chili powder, 1 teaspoon of garlic powder, and a pinch of black pepper and salt. Gently stir the mixture in the slow cooker to incorporate the seasonings evenly.

Cover the slow cooker and set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Check for doneness; the potatoes should be tender when pierced with a fork.

In the last 30 minutes of cooking, sprinkle 1.5 cups of shredded sharp cheddar cheese over the top of the casserole. Cover the slow cooker again and let the cheese melt.

Once cooked, serve the Slow Cooker Cowboy Potato Casserole hot. Top with any remaining cheese and optional crispy fried onions or crumbled bacon.