Slow Cooker Ranch Potatoes (The Most Requested Side Dish)
I served a big bowl of these Slow Cooker Ranch Potatoes for dinner this evening, and it’s a delicious reminder that sometimes the simplest ingredients create the biggest impact. If you love the zest of cool ranch and the comforting heartiness of a roasted potato, this recipe is a rare and beautiful victory for your kitchen. There’s no peeling, no boiling, and no standing over a hot stove—just a quick toss and the slow cooker does the rest.
The magic happens during the long, slow simmer. The potatoes soak up the herb-filled ranch seasoning and the richness of the butter, resulting in a “melt-in-your-mouth” texture that you just can’t get from oven-roasting alone. By the time they’re done, the edges are tender and the centers are creamy, making them the ultimate companion to steak, chicken, or even a holiday ham.
Whether you’re prepping for a busy weeknight or a Sunday potluck, these potatoes are the low-effort, high-reward side dish you’ve been looking for.
Simple Slow Cooker Ranch Potatoes
Ingredients
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3 lbs red potatoes (or Yukon Gold), cut into 1-inch cubes
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1 packet (1 oz) dry Ranch Dressing Mix (like Hidden Valley)
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½ cup (1 stick) unsalted butter, melted
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1 tsp garlic powder
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½ tsp onion powder
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Optional: ¼ cup shredded Parmesan cheese and fresh chives for garnish
Instructions
1) Prep the Potatoes Wash your potatoes thoroughly and pat them dry. Cut them into uniform 1-inch cubes. Keeping the skins on provides a great texture and adds a rustic “farmhouse” look to the dish.
2) Season and Toss Place the potato cubes directly into your slow cooker. In a small bowl, whisk together the melted butter, ranch seasoning packet, garlic powder, and onion powder. Pour the mixture over the potatoes and toss until every piece is well-coated.
3) Slow Cook Cover and cook on Low for 5–6 hours or on High for 3–4 hours.
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Pro Tip: About halfway through the cooking time, give them a gentle stir to ensure the butter and seasonings stay distributed.
4) The Crispy Finish (Optional) If you prefer a bit of a “roast” on your potatoes, you can remove the lid for the last 30 minutes of cooking. This allows some of the moisture to escape and the edges to firm up.
5) Garnish and Serve Once the potatoes are fork-tender, sprinkle with Parmesan cheese and fresh chives. Serve warm directly from the pot.
Why These Ranch Potatoes Are the Best
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Hands-Off Cooking: It takes less than 10 minutes to prep, freeing you up to focus on the main course.
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Infused Flavor: Unlike oven-roasted potatoes where seasoning sits on top, these cook in the ranch butter, flavoring them to the core.
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No Peeling Required: Using red or Yukon Gold potatoes means the skins are thin and tender enough to eat.
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Crowd Favorite: From toddlers to grandparents, everyone loves the familiar, savory taste of ranch.
Tips for Success
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Uniform Sizing: Try to keep your potato cubes roughly the same size so they all reach that perfect “fork-tender” state at the same time.
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Don’t Over-Buttermilk: Stick to the melted butter and dry mix. Adding liquid ranch dressing will make the potatoes soggy rather than creamy.
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Avoid the “Mush”: Check them at the minimum recommended time. Depending on your slow cooker’s heat, they can go from “perfect” to “mashed” if left too long.
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Use Red Potatoes: Red potatoes hold their shape better during long cooking times compared to Russets.
Easy Variations
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Cheesy Ranch: Stir in 1 cup of shredded cheddar cheese during the last 15 minutes of cooking.
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Bacon Ranch: Fold in ½ cup of cooked, crumbled bacon right before serving.
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Spicy Ranch: Add ½ tsp of red pepper flakes or a dash of cayenne to the butter mixture.
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Loaded Style: Top with a dollop of sour cream and extra green onions at the table.
FAQ – Slow Cooker Ranch Potatoes
Can I use frozen potatoes?
You can use frozen cubed potatoes, but they may release more water. Reduce the cook time by about an hour and check for tenderness early.
How do I prevent them from sticking?
A quick spray of non-stick cooking oil on the slow cooker liner before adding the potatoes makes cleanup a breeze.
Can I make these in the oven if I’m in a hurry?
Yes! Toss them in the same mixture and bake at 400°F (200°C) for 30–40 minutes on a sheet pan.
How do I store leftovers?
Store in an airtight container for up to 4 days. They are actually delicious when pan-fried the next morning for a “ranch breakfast hash!”
