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!Slow Cooker Cheesy Bacon Ranch Potatoes in decorative white dishThis 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!


Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Author Alyssa Rivers
Servings 6 Servings

A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor!

Course Side Dish
Cuisine American


  • 4 Medium sized potatoes or 6-8 small red or yellow potatoes
  • 1 large onion thinly sliced
  • 1/2 pound bacon 1 pound makes it that much better 🙂
  • 2 1/2 cups shredded cheddar cheese
  • 1 package dry ranch seasoning packet
  • 2 T butter
  • 1/2 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 1/2 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 1/2 cup cheese and let melt on the top.
  5. Garnish with fresh green onions if desired.
Nutrition Facts
Amount Per Serving
Calories 486 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 17g85%
Cholesterol 84mg28%
Sodium 942mg39%
Potassium 757mg22%
Carbohydrates 24g8%
Fiber 4g16%
Sugar 1g1%
Protein 21g42%
Vitamin A 685IU14%
Vitamin C 19mg23%
Calcium 394mg39%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 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! 🙂

  2. 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. 🙁

    1. 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.

    2. 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.

  3. 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?!

  4. 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.

    1. 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.

    2. 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. : )

  5. 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. 🙂

  6. 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.

    1. Maybe take out of slow cooking using the foil and place on a cookie sheet and broil for a few minutes to melt the cheese and get it nice and crispy.

  7. 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.

  8. 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

  9. 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

  10. 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!

  11. This sounds wonderful and am going to try this and also do my own variations on it. Didn’t realise I could use my slow cooker for doing potato’s like this. Do you have a page I can join to see what other delicious recipes I can try.
    Many thanks.

    1. I was wondering the same thing because I would like to make a small batch and don’t have a smaller slow cooker. I just looked up a potato foil packet recipe. 400 degrees for 30-40 minutes (depending on size of potatoes) in sealed foil packet. Open up and broil before serving to brown.

  12. Hi, I tried to confirm my subscription request but I got a message 504 Gateway Time-out twice. Please let this message confirm I do want your posts sent to me.
    Thank you so much!

  13. I have done this recipe many times but used Italian dressing and added red, yellow and green peppers, parsley and oregano and garlic and it turned out wonderful. I let it cook on high for 2 hours and then low for 3 hours. I don’t have a new crock pot it is about 8 yrs old and it does cook great. You may have to adjust the cooking time but I used yellow potatoes cut into eights.

  14. I can not WAIT to try these-using a slow cooker is so handy! Especially the fact I am disabled and alone. I will be able to freeze the leftovers, and pull it out anytime. And not have to be on my feet! ?

  15. For the chesse ranch potatoes how do you slice potatoes do you leave skins on and what is the 2tablespoons of butter for?

    1. These potatoes are cut into fourths. I left the skins on for this recipe. The 2 T is added, if wanted, on the potatoes as they cook. Thanks so much for your questions! Hope that helps! XOXO

  16. I doubled this recipe and cooked it on low for 7 hours. Came out perfect. I especially like this recipe because I don’t have to peel the potatoes. I omitted the butter (I actually forgot it), but it didn’t seem to make much difference.

  17. Can you make this without the white onions or does it need the onions for moisture? If it does need them for moisture can vegetable stock be used?

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