Slow Cooker Ranch Potato Party Bake
A rich, comforting dish of tender seasoned potato wedges soaked in a creamy ranch-infused sauce and topped with golden bubbly cheddar cheese. This slow cooker recipe is effortless, crowd-pleasing, and perfect for gatherings or family meals.
Servings: 6 servings
Calories: 420kcal
Ingredients
- 2 pounds frozen seasoned potato wedges
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1½ cups sour cream
- 1 (1-ounce) packet dry ranch seasoning mix
- 3 cups shredded cheddar cheese, divided
- Cooking spray or butter, for greasing the slow cooker
Instructions
- Lightly grease a 5-6 quart slow cooker with cooking spray or butter.
- Whisk together the condensed cream of chicken soup, sour cream, and ranch seasoning mix in a medium bowl.
- Spread the frozen potato wedges evenly in the bottom of the slow cooker.
- Pour the ranch-sour cream mixture over the potatoes and gently stir to coat.
- Fold 2 cups of shredded cheddar cheese into the potato mixture.
- Sprinkle the remaining 1 cup of cheddar cheese on top.
- Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours until tender and bubbling.
- Keep warm and serve.
Notes
For a non-dairy version, substitute cheddar with vegan cheese and sour cream with a plant-based alternative.
Use a 5-6 quart slow cooker for optimal results.
Let the dish rest for 5 minutes before serving to allow the cheese to set slightly.
Use a 5-6 quart slow cooker for optimal results.
Let the dish rest for 5 minutes before serving to allow the cheese to set slightly.