Cook ground beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.
Layer potato, butter beans, beef mixture, creamed corn, and remaining ingredients in a 6-quart slow cooker.
Cook, covered, on LOW 8 hours or until potato is tender.
Note: For testing purposes only, we used Castleberry's Barbecue Pork.
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