Slow Cooker Cheesy Bacon Ranch Potatoes
The easiest potatoes you can make right in the crockpot – perfectly tender, flavorful and cheesy!
Potatoes. Cheese. And bacon. With these 3, you can’t go wrong.
And when you can throw these in a slow cooker, well that’s a double win right there.
Now the hardest part about these is not the prep.
It’s the part where you have to hold yourself back before you eat every single perfectly-textured potato chunk smothered in cheesy goodness and crisp bacon bits.
And I really don’t even know how to classify this. It could be an appetizer, side dish, snack or an entree.
I actually had it as all of the above, and devoured every last potato. And don’t think that Jason and I weren’t fighting for that last bacon bit at the bottom of the plate!
Slow Cooker Cheesy Bacon Ranch Potatoes
Ingredients
- 6 slices bacon
- 3 pounds red potatoes, chopped
- 1 ½ cups shredded cheddar cheese, divided
- 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
- Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
- Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
- Cover potatoes with aluminum foil. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
- Serve immediately, garnished with chives.
Notes
Did you make this recipe?
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Wow! This sounds yummy! Can you double this recipe and make it in one crockpot?
You should be able to, but since we haven’t tried this ourselves, please use your best judgement when making substitutions and modifications.
What about cooking in oven have anyone tried how did it come out
I have a 6 quart crock pot… can I make a larger quantity of this recipe? Will the larger amount cook properly? Suggestions? Thanks
I can’t get the ranch sachets in New Zealand. What could I substitute instead please?
Can you use a crock pot liner instead of foil for this dish?
I recommend using the foil as it allows the potatoes to steam rather than turning to mush.
I would like to make this with out the tin foil.
It looks really good, we no longer use aluminum in any of our food or cooking as it is a toxin and has been linked to Alzheimer’s.
I may try it both in the crock pot and the oven. Thanks for the recipe.
I hadn’t heard about this so decided to check this out.
Looks like Myth #4:
https://www.alz.org/alzheimers-dementia/what-is-alzheimers/myths
“Myth 4: Drinking out of aluminum cans or cooking in aluminum pots and pans can lead to Alzheimer’s disease.
Reality: During the 1960s and 1970s, aluminum emerged as a possible suspect in Alzheimer’s. This suspicion led to concern about exposure to aluminum through everyday sources such as pots and pans, beverage cans, antacids and antiperspirants. Since then, studies have failed to confirm any role for aluminum in causing Alzheimer’s. Experts today focus on other areas of research, and few believe that everyday sources of aluminum pose any threat.”
I need to double the recipe. What suggestions do you have?
You may need to increase cooking time.
do u have to put water under the foil?
Nope
Hey can I prep this a few hours in advance and put it in the fridge for a few hours and then cook it?
Thank you for this recipe and answering everyone’s repetitive questions. I’ve made this before using tinfoil and it turned out wonderful. My husband just used all of our tinfoil for his BBQ ribs so I will be attempting this recipe w/o the foil. I think it will turn out fine. I will let you know.
I like the way you think! LOL
The only thing I would suggest for this recipe if your doing it in the crock pot is to cook the potatoes first because I made it in the crockpot and the cheese amd bacon cooked before the potatoes did and it ended up burning a little. It still turned out really really good though
I made this for work potluck and was asked several times for the recipe and why didn’t I bring two crockpots full of the potatoes. I actual put the ingredient’s in my crockpot before work and cooked it at work on high and it was ready for lunch:) I did use russet potatoes as that is what I had, and the giant bag of real bacon bits from Sam’s.
These were delicious, made them yesterday! Does Anyone have the nutritional information?
Do you have to use the aluminum foil or can you do it with it in the crock pot.
The use of aluminum foil is recommended.
I fail to see why anyone would want to have aluminum laced potatoes. What is the reason for the aluminum? Most neurological disorders can be traced to an inordinate amount of aluminum deposits in the body which can easily be eliminated BEFORE they enter the body, not after. Wouldn’t this recipe be just as good in the crock pot alone?
I make something similar using left over baked potatoes. I cut them in chunks and brown in the frying pan. I then pour ranch dressing (the liquid one) in a narrow dish. You then add the potatoes, sprinkle with cheese and crumbled bacon. Pop into the oven until cheese melts. Do not stir when you add the potatoes, the ranch is the bottom layer
Will using slow cooker liner change the texture of the potatoes? Should i stick with the foil?
Yes, you can use slow cooker liners.
What is a good dish to make with these potatoes being the side?
I love to make these potatoes with my Game Day favorites:
https://damndelicious.net/category/game-day/.
I made your recipe for a potluck exactly as written. Well did 5 pounds of red potatoes and just doubled everything…I mean extra bacon and cheese? Yes please. It was so good. Thank you very much and I will go through more of your recipes. Found you on Pinterest.
Could you please tell me what the nutritional value is per serving, and how many ounces constitute a serving? Thank you.