Place the ground beef, onion, garlic, and bell pepper in a skillet over medium heat. Stir until the meat is cooked through and the veggies tender. Get rid of any excess fat if needed.

Add the cream of mushroom soup to a small bowl. Add in the milk, salt, pepper and paprika and mix everything together.

Arrange half of the potatoes in a single layer at the bottom of your slow cooker (Make sure the potatoes are washed, peeled, and diced first). Spread half of the meat mixture on top and pour half of the soup mixture. Repeat the same process with the rest of the potatoes, meat, and soup mixture (working in layers).

Cover the pot, set to low and cook for 5 to 6 hours; until the potatoes become tender.

Scatter the shredded cheese over your casserole and let it cook covered for about 20 more minutes; until the cheese is melted. Top with chopped parsley and enjoy right away.