Slow Cooker Cheesy Ranch Bacon Potatoes

Why You’ll Love It

So simple to prepare: Chop your vegetables, throw everything into a slow cooker and let it cook low and slow. That’s all you need to do to make these tasty ranch bacon and cheese potatoes – it’s one of the simplest side dishes ever.
Tastes really good: Tender potatoes and onions, plenty of cheese, some bacon bits and that distinctive ranch dressing mix taste – I bet you can already imagine how delicious this is going to be.
Goes with everything: Serve crock pot cheesy potatoes with a juicy steak, grilled chicken, alongside hot dogs or burgers, as part of a buffet or even as a potluck dish. It goes with just about anything.

Slow Cooker Ranch Bacon Potatoes Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Red skinned potatoes: I like using these because they look colorful and hold together well in the recipe. If you prefer, you can use golden potatoes which are smooth and buttery or russet potatoes which are fluffier.
Yellow onion: Onion is always good in potato recipes.
Bacon bits: Although you can omit these, they do add a nice salty touch. You could also crumble in some crispy bacon you cooked yourself, adding it 90 minutes in, when you stir the mixture.
Salted butter: For a rich and luxurious flavor and creaminess. Unsalted butter works too – just add an extra pinch of salt.
Ranch dressing mix: This comes in a package. You need the dry mix not the liquid dressing.
Shredded cheese: Cheese makes everything more delicious! Use any variety you want.

How to Make Crockpot Ranch Bacon Potatoes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Add ingredients to a crockpot: Put the raw potatoes and onion wedges in your slow cooker, sprinkle over the bacon bits and pour over the melted butter. Stir to mix, and then add the ranch dressing, and salt.
Add the shredded cheese: Sprinkle the cheese on top.
Cover and cook: Cook on high for about 3 hours, stirring halfway through, and then serve hot.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, make sure your ranch dressing mix and bacon bits are free from gluten.
Another kind of cheese: Anything goes – gouda, mozzarella, colby jack, or your favorite blend. And if you want to double the amount of cheese, go ahead! You can save some of the cheese and sprinkle the remaining cheese on top before serving.
Extra creamy: Stir in 1/4 cup of sour cream for extra tang and creaminess.
Add some spice: Some spicy cheese, chopped jalapenos or chopped banana peppers will spice it up, or you could add red pepper flakes or a dash of hot sauce.
Other potatoes: Red potatoes, yellow potatoes or anything firm will work here. You could even use baby potatoes (whole or halved, depending on size).
Make it deluxe: Add mushrooms and serve with freshly grated parmesan cheese and fresh herbs.
Kid-friendly: Add extra cheese and crumble some crispy bacon over it before serving.
Toppings: Sometimes I add some snipped chives or green onions (for a pop of color) and sprinkle the remaining chives on top before serving. You could also add most of the bacon bits at the start of the cooking time and sprinkle the remaining bacon on top later.

Serving Suggestions

Appetizers: Start the meal with cowboy sliders or bloody mary deviled eggs.
Main course: Slow cooker ranch potatoes would be great with Italian steak or one of these simple chicken recipes.
Desserts: How about some apple sheet cake or devil’s food cookies for dessert?

How to Store Ranch Potatoes

Store: Keep leftovers in an airtight or aluminum foil wrapped container in the refrigerator and eat within 3 days.
Freeze: You could freeze this but it won’t have the same texture when thawed, so I recommend making it fresh.
Reheat: You can warm ranch bacon potatoes back up in a pan on the stove or in the microwave. Another idea is to air fry leftovers at 390°F for 4 or 5 minutes.