Spray the inside of the slow cooker with nonstick cooking spray.
Brown the ground beef in a skillet over medium heat.
Add the diced onion and cook until softened.
Stir in the minced garlic and cook for 30 seconds.
Drain any excess grease.
In a bowl, whisk together the cream of mushroom soup, milk, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
Layer half of the diced potatoes into the slow cooker.
Top with half of the beef mixture.
Add half of the beans and corn.
Pour half of the soup mixture over the layers.
Repeat the layers with the remaining potatoes, beef, beans, corn, and soup mixture.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the potatoes are tender.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover again and cook for 10–15 minutes until the cheese is melted.
Garnish with chopped parsley before serving if desired.
