Slow Cooker Cheesy Bacon Ranch Potatoes
These Slow Cooker Cheesy Bacon Ranch Potatoes are a creamy, delicious comfort food side dish loaded with tender potatoes, crispy bacon, and tangy ranch sauce. Perfect for family dinners, potlucks, or meal prep!
Ingredients
- 3 pounds baby potatoes red or Yukon Gold, halved
- 1 packet (1 oz) ranch seasoning mix gluten-free if needed
- 1 cup sour cream full-fat recommended
- 1/2 cup whole milk or half-and-half
- 8 slices bacon cooked crisp and crumbled
- 1.5 cups sharp cheddar cheese shredded, divided
- 2 tablespoons unsalted butter cut into cubes, optional
- 2 tablespoons cornstarch mixed with water for thickening, optional
- Salt and black pepper to taste
- 2 tablespoons fresh chives chopped for garnish
Instructions
- Lightly spray the slow cooker insert with nonstick cooking spray or rub with butter.
- Place halved baby potatoes in the cooker, sprinkle with ranch seasoning mix, salt, and pepper, then dot with butter cubes.
- Cover and cook on low for 4 hours or on high for 2 hours, until potatoes are easily pierced with a fork.
- About 30 minutes before serving, add sour cream, milk, and half of the crumbled bacon; stir gently to combine.
- If the sauce is too thin, whisk cornstarch and water together, then stir into the potatoes until slightly thickened.
- Sprinkle 1 cup of shredded cheddar over the potatoes, replace the lid, and cook 10-15 minutes more until cheese is bubbly.
- Transfer to a serving dish, top with remaining bacon and chopped chives, and serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight and reheat in the microwave or oven with a splash of milk to restore creaminess.
Nutrition
Calories: 350kcal
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