Heat a skillet over medium heat and add the ground beef along with the finely chopped onion. Brown the beef until no pink remains, and then drain off any excess fat.

In a mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, garlic powder, paprika, dried parsley, salt, and black pepper until smooth.

Grease your slow cooker with a light spray of nonstick cooking spray or a small amount of butter. Arrange half of the sliced potatoes evenly on the bottom, then add half of the browned beef, pour half of the soup mixture over the top, and sprinkle 1 cup of shredded cheddar cheese.

Repeat the layering with the remaining potatoes, beef, soup mixture, and finish by topping with the rest of the cheddar cheese. Cover and cook according to your slow cooker’s settings.