These Slow Cooker Creamy Ranch Potatoes are an absolute game-changer for anyone who loves low-effort, high-reward cooking. By letting your slow cooker do the heavy lifting, the potatoes become incredibly tender, soaking up a rich, velvety sauce infused with zesty ranch seasoning and sour cream.
The flavor profile is a savory home run the tanginess of the ranch perfectly complements the mild, buttery red potatoes and the gooey layer of melted cheddar cheese. It’s the kind of side dish that disappears in minutes at potlucks and family gatherings. Because it’s made in the crockpot, it’s also a stress-free option for busy weeknights or holiday feasts when oven space is at a premium.
If you’re looking for the ultimate crowd-pleaser that requires minimal prep but delivers maximum comfort, this recipe is a must-try. Pair these potatoes with grilled steak, roasted chicken, or even a simple meatloaf for a complete meal that feels like a warm hug on a plate. Trust us, your family will be asking for seconds before the first serving is even gone!
Slow Cooker Creamy Ranch Potatoes Recipe
Ranch potatoes made in the slow cooker with only a few ingredients. Tender, creamy potato chunks seasoned with ranch seasoning mix make for the perfect side dish to any dinner.
| Prep Time | 10min |
| Cook Time | 5hrs |
| Servings | 8 |
Ingredients
- 3 lbs yukon gold potatoes (about 10 potatoes)
- 1 cup sour cream
- 1/2 cup milk (I use 1%)
- 1 can (10 oz) condensed cream of potato soup
- 1 packet (0.4 oz) buttermilk ranch seasoning mix (DO NOT prepare)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Spray slow cooker insert with cooking spray.
- Wash and peel the potatoes (or leave the skin on, either way is fine). Cut into large 1 1/2″ – 2″ chunks. Place chopped potatoes into the slow cooker.
- In a mixing bowl combine the sour cream, milk, cream of potato soup, buttermilk ranch seasoning mix, salt & pepper. Stir together and pour over the potatoes. Mix everything together until the potatoes are coated.
- Cover with the lid and cook on LOW heat for 4-6 hours.
- It’s important to stir the potatoes 2-3 times during the cooking time to prevent burning and to make sure all the potatoes are getting coated in the creamy sauce.
