These Slow Cooker 5-Ingredient Creamy Ranch Potatoes are the kind of side dish that quietly steals the show. Cubed potatoes simmer low and slow in a thick, tangy ranch sauce, then get finished with a blanket of melted cheddar. It’s the sort of Midwestern comfort food my husband asks for every weekend, and it never lasts long at potlucks. While ranch seasoning is a relatively modern American pantry staple, the idea of braising potatoes in cream and fat is rooted in classic European farmhouse cooking. This version leans on the slow cooker and a handful of familiar ingredients to deliver that same rich, stick-to-your-ribs satisfaction with almost no effort.
Serve these creamy ranch potatoes straight from the slow cooker on the warm setting so the sauce stays glossy and the cheese stays melty. They’re perfect alongside roast chicken, grilled pork chops, meatloaf, or a simple seared steak. At potlucks, I like to park the slow cooker next to a green salad or roasted vegetables to balance the richness. They also pair nicely with anything barbecue—pulled pork, smoked brisket, or ribs—because the tangy ranch sauce plays well with smoky, sweet flavors. A sprinkle of extra herbs or chopped green onion right before serving adds a fresh contrast to the creamy, cheesy potatoes.
Slow Cooker 5-Ingredient Creamy Ranch Potatoes
Servings: 6
Ingredients
3 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
1 (1-ounce) packet dry ranch seasoning mix
2 cups shredded sharp cheddar cheese, divided
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin film of oil to help prevent sticking and make cleanup easier.
Peel the potatoes (if desired) and cut them into roughly 1-inch cubes so they cook evenly and absorb the sauce at the same rate.
In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, and dry ranch seasoning mix until the mixture is completely smooth and no streaks of seasoning remain.
Place the cubed potatoes into the slow cooker and pour the ranch-soup mixture over the top. Stir well to coat every piece of potato in the creamy sauce, making sure the sauce seeps down between the cubes.
Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the sauce is thick and bubbling around the edges.
Once the potatoes are tender, gently stir them to re-coat with the sauce, then sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the surface. Cover and cook on LOW for an additional 10 to 15 minutes, just until the cheese is fully melted and forms glossy yellow swirls on top.
Pages: 1 2
