Slow Cooker Cheesy Bacon Ranch Potatoes

Back from Hawaii and back to reality!  It was the most amazing perfect vacation I have ever been on.   More details to come on that next week since I am going to dedicate that week to recipes that I was inspired by while in Hawaii.  Right before I left to Hawaii, I made these cheesy bacon ranch potatoes.  Slow cooked all day to be the most delicious and flavorful potatoes that you will want to have as side to every meal!slowcookerThis was my first time cooking potatoes in a slow cooker.  Boy have I been missing out!  They reminded me of tin foil dinner potatoes.  Perfectly tender and packed with flavor.  I can’t even describe how amazing these turned out!  All of the flavors combined with cheese and bacon to create these delicious potatoes.    While cooking in the slow cooker, they create the best aroma in your house all day.  And when it is time for dinner, you just scoop them up and they really make the perfect side!

3.6 from 5 reviews
Slow Cooker Cheesy Bacon Ranch Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 6
A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor!
  • 4 Medium sized potatoes or 6-8 small red or yellow potatoes
  • 1 large onion, thinly sliced
  • ½ pound bacon, 1 pound makes it that much better :)
  • 2½ cups shredded cheddar cheese
  • 1 package dry ranch seasoning packet
  • 2 T butter
  • ½ cup sliced green onions
  1. Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
  2. Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
  3. Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving ½ cup.
  4. Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining ½ cup cheese and let melt on the top.
  5. Garnish with fresh green onions if desired.


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  1. says

    I am making these TONIGHT! They look so delicious. You have such a great blog- I’m so glad I found you on Time To Sparkle! Happy to be following along!

    Cait@Little Lovey Doves

  2. Teri says

    Do I also layer the butter in thin slices or just put on top with all ingredients to cook. Making this right now so excited!

  3. says

    Oh my goodness. These potatoes look amazing! So perfect.
    I just recently made your chocolate zucchini bread and posted it over at my blog. ( it is so delicious!
    Pinning this! :)

  4. lindsay says

    So made this tonight and I used 6 red potatoes. They were still hard after 5 hours on low. I let them go for another hour and half and still hard. I was expecting the potatoes to be softer. Should I do them on high next time? Or use less potatoes. Not sure what went wrong. :(

    • Alyssa says

      I have stuffed my crockpot full of potatoes before and it was fine! Did you wrap them in the aluminum foil? It may be your slow cooker. I would try them on high next time.

    • Deb G. says

      It is probably the potatoes. I’ve had that happen with oven baked scalloped potatoes. Every so often I get potatoes that just will not soften. Try a different type next time and see how it goes. Best of luck.

  5. Leah says

    I’m wanting to make these tonight but my husband forgot he needed to get me some of the ingredients from the store so Im short on time now. How do I modify it to cook on high? Like how many hours?!

  6. Lee Piggott says

    I live in Australia and these look amazing but I can not get dry ranch seasoning here, can you tell me what a good substitution would be.

    • M says

      Ranch Seasoning Mix
      Prep Time: 5 minutes
      Total Time: 5 minutes
      Yield: About 1 cup
      • 1/3 cup dry buttermilk (**see note below**)
      • 2 Tbsp. dried parsley
      • 1 1/2 tsp. dried dill weed
      • 2 tsp. garlic powder
      • 2 tsp. onion powder
      • 2 tsp. dried onion flakes
      • 1 tsp. ground black pepper
      • 1 tsp. dried chives
      • 1 tsp. salt
      Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
      Store in an airtight container in the refrigerator for up to 3 months.
      *3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix
      **To Make Ranch Dressing: Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

    • mary rohr says

      ifyou give me a place to mail it, I will send you the dry packets of hidden valley ranch dressing.. I live in America,and it would be my pleasure. : )

  7. Jamie says

    I just made these and they were amazing!!! I added green pepper and next time I think I’ll throw in some jalapeños too, but thank you for the recipe! I’m in love. :)

  8. says

    I have tried it for tonight, used outback spice, then looked up dry ranch seasoning recipe, so added some parsley, did not have dill, so will be interesting to see how it goes

  9. Laura says

    I just made this and wanted to say a few things about it. Mine looked nothing like the crispy cheesy ones in the picture. After cooking for 6.5 hrs on low my potatoes were cooked but just barely. I had quartered and then sliced the potatoes about 1/4 to 1/2 inch thickness. There was an inch or two of liquid in the bottom of the foil and with all that liquid there was no way anything was going to brown and get crispy. The cheese was melted but still in little lumps everywhere. It wasn’t a very attractive looking dish. It tasted okay and I think it could have been really good if somehow it had browned. Perhaps if I had not covered the potatoes with foil but had instead just used the lid, it might have evaporated enough liquid to start to brown. I do think the foil liner is needed for ease of cleaning the slow cooker especially if it had browned. I wondered about the ranch dressing since I’m not a ranch fan but it was fine. The potatoes don’t taste like ranch dressing. Instead of butter, I used some of the bacon grease. Next time I will make sure I let the liquid evaporate and cook it longer.

  10. maribel Corcoran says

    They taste great but I cooked them for almost six hours, maybe the aluminum foil was not tight because the potatoes on the top were very hard, the ones in the bottom not so bad. Thank you for the recipe.

  11. Octavia says

    Looking forward to trying this, it looks and sounds delicious.
    Can you please edit the recipe and put in the stuff you forgot in the instructions?
    It would make, making the recipe so much easier.
    We should not have to read the comments to get all of the recipe.

    When to add the butter?
    Cook on Low or High?
    Do you cook the potatoes whole?
    Do you peel the potatoes?
    T = Tablespoon

  12. Gail says

    Seems like not enough potatoes. It would make 4 sides with 4 potatoes, less if people are big eaters, and each serving would contain as much as 1/4 lb of bacon and over 1/2 c of cheese! Seems like the potato would be swimming in cheese

  13. Janet says

    Made these for Easter dinner. They were absolutely delicious. The potatoes were a little on the firm side, but that did not stop my family from devouring them. Next time, I’ll start on high for the first few hours and then turn down to low and maybe open the foil for the last 1/2 hour for some crisp, but otherwise, I wouldn’t change a thing! Thanks a bunch!


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