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

Yield: 8 servings

Prep: 15 minutes minutes

Cook: 8 hours hours 15 minutes minutes

Total: 8 hours hours 30 minutes minutes

The easiest potatoes you can make right in the crockpot - perfectly tender, flavorful and cheesy!

4.9 stars (13 ratings)

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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

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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

Adapted from The Recipe Critic

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