In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles. After about 5–7 minutes, add the chopped onion and sauté until softened. Stir in minced garlic for the last minute, then drain excess grease.

Transfer the beef mixture to the slow cooker. Add frozen diced potatoes, whole kernel corn, and Rotel tomatoes. Combine well.

In a bowl, whisk together cream of mushroom soup and beef broth or milk until smooth. Pour the sauce over the ingredients in the slow cooker.

Sprinkle paprika, chili powder, and garlic powder over the mixture. Add parsley flakes if using. Season with salt and pepper to taste. Stir gently.

Cover slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

In the last 30 minutes, sprinkle cheddar cheese over the top. Cover to allow cheese to melt.

Once cooking time is up, sprinkle with additional cheese and crispy onions before serving warm.