Get the Recipe: Slow Cooker Cheesy Ranch Potatoes
You'll be a crowd favorite with these easy Crockpot Cheesy Ranch Potatoes. This dish has everything you love about a hash brown casserole, but made even easier!
Ingredients
- 1 (32 ounce) package frozen diced potatoes
- 1 (10.5 ounce) cream of chicken soup
- ¾ cup sour cream
- 4 oz canned diced jalapeños, optional
- 2 tablespoons unsalted butter, cubed
- 2 cups shredded cheddar, divided
- 3 tbsp ranch seasoning, (one 1 ounce packet)
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 8 slices cooked bacon, crumbled
Instructions
- Spray a 4-6 quart slow cooker with cooking spray.
- Pour the frozen potatoes in the bottom of the slow cooker.
- Add the cream of soup, sour cream, jalapenos (if using), cubed butter, 1 cup shredded cheddar, and seasonings. Stir the mixture until well combined.
- Cover and cook on low 6 hours* or high for 2 hours, stirring once during cook time.
- When ready to serve add half of the bacon and stir. Top the potatoes with the remaining cheese and bacon. Place the lid on the potatoes 5 minutes to melt the cheese. Serve garnished with chives if desired!
Notes
*All slow cookers cook at different temperatures. If you know yours tends to cook higher you will need to reduce the cooking time. I have one that I feel cooks at a true low temperature and 6 hours is perfect. I have another that cooks much hotter (it will bring soup to a simmer on low) and it cooks this casserole in just 3 hours on low. Consider how your individual slow cooker tends to lean and cook accordinly.
Serving: 0.5cup, Calories: 407kcal, Carbohydrates: 24g, Protein: 14g, Fat: 27g, Cholesterol: 63mg, Sodium: 1131mg, Fiber: 3g, Sugar: 2g
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