Ladle this 1 mixture over raw petite red potatoes into a slow cooker for an effortless weeknight bite that keeps calling you back

Slow Cooker Herb Ranch Red Potatoes

Servings: 6

Ingredients

• 2 1/2 pounds petite red potatoes, scrubbed and halved
• 1 cup buttermilk ranch dressing
• 1/2 cup low-sodium chicken broth
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced (or 1 teaspoon garlic paste)
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper

Directions

Place the scrubbed, halved petite red potatoes in the bottom of a 4- to 6-quart slow cooker, spreading them into an even layer so they cook evenly.

In a small saucepan over low heat, melt the butter. Add the minced garlic and cook gently for about 1 minute, just until fragrant but not browned, to create a simple garlic butter.

Remove the pan from the heat and whisk in the buttermilk ranch dressing, chicken broth, chopped fresh parsley, dried oregano, salt, and black pepper until the mixture is smooth and well combined.

With the potatoes already in the slow cooker, ladle this herb ranch mixture evenly over the raw potatoes, making sure as many of them as possible are coated with the liquid.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork.

Once the potatoes are tender, gently stir them in the slow cooker so they are all coated with the creamy herb ranch sauce. Taste and adjust salt and pepper if needed.

Sprinkle with a little extra fresh parsley for color just before serving, and ladle the potatoes and sauce into a serving bowl or serve straight from the slow cooker on the warm setting.

Variations & Tips

For a cheesier version, stir in 1/2 to 1 cup of shredded sharp cheddar or Colby Jack during the last 15 minutes of cooking, letting it melt into the sauce. If you prefer a lighter dish, use light buttermilk ranch dressing and swap half of the butter for olive oil. You can also add 1/2 teaspoon dried thyme or rosemary along with the oregano for a more robust herb flavor.

For extra richness, replace 1/4 cup of the chicken broth with heavy cream, especially if you’re serving this for a holiday meal. If your potatoes are larger, cut them into quarters so they cook through in the same amount of time. To make it a complete one-pot meal, tuck a few raw boneless, skinless chicken thighs under the potatoes and keep the same cooking time, checking that the chicken reaches a safe internal temperature.

Leftovers reheat well in a covered dish in the oven with a splash of extra broth to loosen the sauce, making them a handy side for the next night’s supper.