On busy days, when you could use a helping hand in the kitchen, pull out your slow cooker and make these Slow Cooked Cheesy Ranch Potatoes in a cinch. Hash brown potatoes, sweet onion and colby-jack cheese smothered with a velvety sauce will cook to perfection while you go about your daily tasks. Add diced ham and it becomes a one dish meal sure to satisfy after a hectic day.
Slow Cookers Are A Lifesaver on Busy Days
I have been known to refer to my slow cooker a my “personal chef.” While I’m busy running errands and taking care of my family’s needs and daily work tasks, my slow cooker is simmering away all day in the kitchen. There’s nothing quite like coming home to a dish that’s ready for you when you’re ready to eat plus, the house smells inviting, too. You can use slow cookers to make a Sunday dinner worthy slow cooked roast or a cheesy lasagna for your next Italian night. A crockpot cheesy salsa chicken for Mexican night and your Easter ham slow cooks beautifully, too.
Menu Ideas To Go Along with Cheesy Ranch Potatoes
These delectable Slow Cooked Cheesy Ranch Potatoes will compliment most any entree that goes well with potatoes as a side kick. When paired with dishes like oven barbecue chicken breasts and grilled chili rubbed skirt steak it will turn your meal into a homemade feast for your family and friends to enjoy.
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Helpful Kitchen Items:
- 6 Quart Programmable Slow Cooker
- Onion/Vegetable Chopper
- Serving Set
- Insulated Slow Cooker Travel Case and Carrier
Slow Cooked Cheesy Ranch Potatoes
Ingredients
- 6 Tbsp butter melted
- 1 10 3/4 oz can cream of potato soup
- 1 10 3/4 oz can cream of celery soup
- 1 8 oz sour cream
- 1 cup chicken broth
- 1 0.4 oz package dry buttermilk ranch dressing mix i.e. Hidden Valley
- 1/2 tsp garlic salt OR seasoned salt
- 1/2 tsp freshly ground black pepper
- 30 oz package frozen hash brown potatoes thawed
- 1 medium sweet onion diced
- 3 cups shredded colby-jack cheese
- 4 thinly sliced green onion for garnishing
Instructions
- Spray the inside of a 6 quart slow cooker liberally with cooking spray.
- In a large mixing bowl, whisk together the butter, cream of potato soup, cream of celery soup, sour cream, chicken broth, ranch dressing mix, garlic salt or seasoned salt and black pepper.
- Add the thawed hash brown potatoes, diced onion and 2 ½ cup shredded Colby-Jack cheese. Mix until the potatoes are evenly coated. Pour Into the slow cooker.
- Cover the opening of the slow cooker with paper towels to absorb the condensation, then fit the lid tightly on top. The paper towels will prevent the condensation from dripping back into the potatoes making the sauce too thin.
- Cook on low for 5-6 hours or until the potatoes are cooked through and fork tender.
- Uncover and sprinkle with the remaining shredded cheese. Once done, leave uncovered and let stand for 20 minutes prior to serving. Garnish with thinly sliced green onion.
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Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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