Ranch Potatoes

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If you’re looking for a no-fuss, crowd-pleasing side dish, these Slow Cooker Ranch Potatoes are about to become a regular in your kitchen. They’re creamy, savory, and packed with that unmistakable ranch flavor everyone secretly loves. Best of all? The slow cooker does almost all the work while you focus on the main dish—or just relax.

This recipe is perfect for family dinners, potlucks, holidays, or Sunday meals. It pairs beautifully with chicken, beef, pork, or even a simple salad. The potatoes turn tender, the sauce gets luxuriously creamy, and the ranch seasoning ties everything together in the most comforting way possible.

Why You’ll Love This Recipe

  • Uses simple pantry ingredients

  • No boiling or pre-cooking required

  • Creamy without being overly heavy

  • Easy to customize with cheese, bacon, or herbs

  • Perfect make-ahead slow cooker side dish

  • Ingredients (Serves 6–8)

    • 2½ to 3 pounds potatoes (Yukon Gold or red potatoes work best)

    • 1 packet ranch seasoning mix (about 1 oz)

    • 1 cup sour cream

    • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)

    • ½ cup milk or heavy cream

    • 2 tablespoons melted butter

    • 1 teaspoon garlic powder

    • ½ teaspoon onion powder

    • ½ teaspoon black pepper

    • ¼ teaspoon paprika (optional, for warmth)

    • 1½ cups shredded cheddar cheese (optional but highly recommended)

    • 2 tablespoons chopped fresh parsley or green onions (for garnish)

    Step-by-Step Instructions

    1. Prepare the Potatoes

    Wash the potatoes well and cut them into bite-sized chunks. You don’t need to peel them—keeping the skins on adds texture and flavor. Try to keep the pieces roughly the same size so they cook evenly.

    Lightly grease the inside of your slow cooker with butter or nonstick spray.

    2. Make the Creamy Ranch Sauce

    In a medium bowl, whisk together:

    • Ranch seasoning mix

    • Sour cream

    • Cream of chicken soup

    • Milk or cream

    • Melted butter

    • Garlic powder

    • Onion powder

    • Black pepper

    • Paprika (if using)

    Mix until smooth and creamy. The sauce should be thick but pourable.

    3. Combine Everything

    Add the chopped potatoes directly into the slow cooker. Pour the ranch sauce over the top and gently stir until all the potatoes are well coated.

    If you’re adding cheddar cheese, stir in about 1 cup now and reserve the rest for later.

    4. Slow Cook to Perfection

    Cover and cook:

    • Low: 5–6 hours

    • High: 3–4 hours

    The potatoes are done when they’re fork-tender and the sauce has thickened beautifully.

    About 30 minutes before serving, sprinkle the remaining cheese over the top, cover again, and let it melt into a gooey, irresistible layer.

    5. Garnish and Serve

    Once done, gently stir (or leave the cheesy top intact for presentation). Sprinkle with chopped parsley or green onions for a fresh finish.

    Serve hot and watch it disappear fast.

    Tips for the Best Ranch Potatoes

    • Don’t over-stir during cooking—potatoes can break apart.

    • Yukon Gold potatoes give the creamiest texture.

    • If the sauce seems thick at the end, stir in a splash of warm milk.

    • Keep the lid on as much as possible—slow cookers lose heat quickly.

    Easy Variations

    Cheesy Bacon Ranch Potatoes

    Add ¾ cup cooked, crumbled bacon during the last hour of cooking for a smoky, savory twist.

    Garlic Parmesan Ranch

    Replace half the cheddar with grated Parmesan and add 1 teaspoon minced garlic for bold flavor.

    Lighter Version

    Use light sour cream and reduced-fat soup, and skip the cheese—or use less.

    Spicy Ranch Potatoes

    Add a pinch of cayenne pepper or chopped jalapeños for a subtle kick.

    What to Serve With Ranch Potatoes

    These creamy potatoes pair perfectly with:

    • Roast chicken or baked chicken thighs

    • Meatloaf or grilled steak

    • BBQ ribs or pulled pork

    • Green beans, broccoli, or a crisp salad to balance the richness

    They’re especially popular at holiday dinners and buffets because they stay warm and creamy for hours in the slow cooker.

    Make-Ahead & Storage

    • Make ahead: Assemble everything the night before, refrigerate the slow cooker insert, then cook the next day.

    • Refrigerate leftovers: Store in an airtight container for up to 3 days.

    • Reheat: Warm gently on the stove or microwave with a splash of milk to loosen the sauce.

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