🥔 Creamy Ranch Bacon Slow Cooker Potatoes
🧄 Recipe Introduction
If you’re craving a rich, comforting side (or even a full cozy dinner), these creamy slow cooker baby potatoes are pure magic. Tender red potatoes simmer low and slow, soaking up a luscious ranch-style cream sauce loaded with bacon and herbs. It’s the kind of dish that feels indulgent but couldn’t be easier to make.
🛒 Ingredients
- 1.5 kg (3 lbs) baby red potatoes, halved
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley (or 1 tbsp dried)
- Salt & black pepper to taste
👩🍳 Instructions
- Prep the potatoes: Wash and halve the baby potatoes. Place them raw into your slow cooker.
- Make the creamy mixture: In a bowl, mix sour cream, cream of chicken soup, ranch seasoning, garlic, half of the bacon, half of the cheese, parsley, salt, and pepper until well combined.
- Drizzle & coat: Pour the mixture evenly over the potatoes. Gently stir to coat everything.
- Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are fork-tender.
- Finish it off: Sprinkle remaining cheese and bacon on top during the last 20 minutes of cooking. Cover until melted.
- Serve warm and enjoy that creamy, smoky, herby goodness in every bite.