In a medium skillet, heat a drizzle of oil over medium heat. Add the ground beef, cooking until browned and fully cooked, about 5–7 minutes. Drain any excess fat and let it rest.

In the same skillet, add chopped onions and minced garlic, stirring for about 3–4 minutes until the onions become translucent.

Transfer the beef mixture into your slow cooker, followed by frozen diced potatoes, sweet corn, Rotel tomatoes, and cream of mushroom soup. Pour in the broth or milk and stir to combine.

Sprinkle in your seasonings: paprika, parsley, chili powder, garlic powder, black pepper, and salt. Stir well to incorporate the spices.

Set your slow cooker to low heat and cover it, allowing it to cook for about 3 hours until the potatoes are tender.

In the last 15 minutes of cooking, carefully remove the lid and stir in shredded cheddar cheese, allowing it to melt into the mixture.

Serve warm from the slow cooker. Top with extra cheese, crispy fried onions, or crumbled bacon if desired.