These Crockpot Creamy Ranch Baby Potatoes are loaded with ranch flavor, cheddar cheese and a rich, creamy sauce.
From the recipe collection of Tara Ippolito
There are just some side dishes that disappear before the main course, and these potatoes are definitely one of them. They’re creamy, cheesy, loaded with ranch flavor, and every bite is packed with bacon and melted cheddar. Since the slow cooker does all the work, they’re perfect when your oven is already full.
After testing this recipe myself, I found that the cooking time needed to be much longer than a lot of recipes suggest. Even with my baby potatoes cut into quarters, they still weren’t fork tender after six hours on LOW. Giving them the full eight hours made all the difference, so I’ve adjusted the recipe to save you the same frustration.
Why You’ll Love This Recipe
- Completely hands-off. Let your slow cooker do all the work.
- Ultra creamy. Cream cheese, sour cream, and cheddar create the perfect sauce.
- Perfect for entertaining. Great for holidays, BBQs, parties, and potlucks.
- Family favorite. Kids and adults both love these cheesy ranch potatoes.
Ingredients
Here’s everything you’ll need to make this delicious recipe. You can find the full ingredients list along with measurements on the recipe card below.
- Baby Potatoes – The star of the dish. Quartering them helps them cook more evenly.
- Cream Of Chicken Soup – Creates the creamy base.
- Ranch Seasoning Mix – Adds tons of flavor with almost no effort.
- Cream Cheese – Makes everything extra rich and creamy.
- Sour Cream – Adds tanginess and smoothness.
- Sharp Cheddar Cheese – Melts beautifully and adds bold cheesy flavor.
- Butter – Helps create an even richer sauce.
- Green Onions or parsley (optional) – Fresh garnish that brightens everything up.
How To Make Them
Here’s how to make this delicious potato side dish. You can find the full ingredients list along with instructions on the recipe card below.
- Spray the inside of your slow cooker with nonstick cooking spray and add the potatoes. Whisk together the cream of chicken soup, ranch seasoning, cream cheese and sour cream until mostly smooth. Pour the sauce over the potatoes and stir to combine.
- Stir in 1 cup of the shredded cheddar cheese and top with sliced butter. Cover and cook on LOW for 7½ to 8 hours or HIGH for 4½ to 5½ hours, stirring once or twice if possible, until the potatoes are completely fork tender.
- Sprinkle on the remaining cheddar cheese and cover for another 10–15 minutes, or until the cheese melts. Garnish with green onions or parsley before serving.
Pro Tips
- Cut the potatoes into evenly sized quarters so they cook at the same rate.
- Resist opening the lid too often, since each peek lets heat escape and extends the cooking time.
- If your potatoes are especially large, you can cut them into sixths for even faster cooking.
- Freshly shredded cheddar melts much smoother than pre-shredded cheese.
- If the sauce thickens too much while sitting, stir in a splash of m
Variations
- Swap cream of chicken soup for cream of mushroom or cream of celery.
- Add bacon bits for a salty and savory crunch.
- Add diced ham for a complete one-pot meal.
- Mix in steamed broccoli during the last 20 minutes.
- Pepper Jack cheese adds a little kick.
- Top with crispy fried onions before serving for extra crunch
What to Serve With It
These creamy ranch potatoes go with just about everything. They’re especially delicious alongside grilled burgers, hot dogs, BBQ chicken, steak, pork chops and meatloaf. They’re also a fantastic addition to holiday dinners, cookouts, and potluck spreads where everyone is looking for a comforting side dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm larger portions on the stovetop over low heat with a splash of milk to loosen the sauce if needed. These potatoes can also be frozen for up to 2 months, although the creamy texture may change slightly after thawing.
Other Crockpot Recipes
There's nothing better than an easy and delicious Crockpot Meal! I've rounded up all the delicious Crockpot Recipes from my site so you can find them all in one place.
Crockpot Creamy Ranch Baby Potatoes Recipe
Ingredients
- 2 Pounds Baby Potatoes, cleaned and cut into quarters
- 10.5 Oz Cream Of Chicken Soup
- 1 Packet Ranch Seasoning Mix
- 4 Ounces Cream Cheese, room temperature
- ½ Cup Sour Cream
- 1.5 Cups Cheddar Cheese, hand shredded
- ½ Stick Butter, sliced into pads
- Green Onion or Parsley for garnish (optional)
Instructions
- Spray the inside of your slow cooker with nonstick cooking spray and add the potatoes.
- Whisk together the cream of chicken soup, ranch seasoning, cream cheese and sour cream until mostly smooth. Pour the sauce over the potatoes and stir to combine.
- Stir in 1 cup of the shredded cheddar cheese and top with pads of butter. Cover and cook on LOW for 7½ to 8 hours or HIGH for 4½ to 5½ hours, stirring once or twice if possible, until the potatoes are completely fork tender.
- Sprinkle on the remaining cup of cheddar cheese and cover for another 10–15 minutes, or until the cheese melts. Garnish with green onions or parsley before serving.
Potato Recipes
If you like super easy to make potato recipes like this one, you have to try these Crockpot Swamp Potatoes, Mashed Sweet Potatoes & Party Potatoes.
Ellen says
What can you use in place of ranch seasoning? I know that’s crazy. I love ranch but not my husband. He’s a fussy eater.