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Slow Cooked Cheesy Ranch Potatoes in a bowl

Slow Cooked Cheesy Ranch Potatoes

Course Side Dish
Cuisine American
Keyword slow-cooked-cheesy-ranch-potatoes
Prep Time 10 minutes
Cook Time 6 hours
Resting Time 20 minutes
Total Time 6 hours 10 minutes
Servings 10 servings
Calories 387kcal
Author Melissa Sperka


  • 6 Tbsp butter melted
  • 1 10 ¾ oz can cream of potato soup
  • 1 10 ¾ 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
  • ½ tsp garlic salt OR seasoned salt
  • ½ 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


  • 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.


Serving: 1serving | Calories: 387kcal | Carbohydrates: 23g | Protein: 13g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 942mg | Potassium: 445mg | Fiber: 2g | Sugar: 3g | Vitamin A: 653IU | Vitamin C: 11mg | Calcium: 298mg | Iron: 1mg