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These slow cooker potatoes drive my family wild. The cheesy goodness, topped with crunchy bacon bits and that knockout ranch taste, has everyone grabbing seconds. It's my go-to dish when hosting Sunday meals or when friends pop in because it always gets rave reviews.
Why This Dish Stands Out
You won't believe how simple and budget-friendly this dish is. I just use frozen potatoes with basic stuff I typically keep around. What's great is you can switch things up by throwing in some hot jalapeños or chunks of leftover ham. I sometimes add fresh green onions from my garden to kick up the flavor.
What You'll Want to Gather
Everything centers around a package of frozen diced potatoes. You'll need cream of chicken soup (though cream of mushroom works just as well), sour cream for richness, and a good amount of cheddar. Fry up some bacon till it's super crisp, and grab that ranch seasoning packet that makes this dish really shine. Toss in a jalapeño or two if you enjoy some kick.
Putting Together Your Cheesy Potatoes
First, hit your slow cooker with non-stick spray to avoid messes. Toss in the frozen potatoes, soup, sour cream, butter, and part of your cheese. Mix in your seasonings and stir everything well. Cook it low and slow for 6 hours or on high for about 2 hours. I usually mix it once during cooking. When done, stir in some bacon bits and top with the rest of your bacon and cheese. Wait about 5 minutes for everything to get gooey and yummy.
Storing What's Left
These potatoes taste even better the day after. Store any extras in a sealed container and they'll stay fresh in the fridge for about 4 days. You can even stick them in the freezer for up to 3 months if you want to plan ahead. When you're ready to eat them again, warm them up in short microwave bursts or heat them in your oven at 350°F until they're hot throughout.
Tips From My Kitchen
I've made this dish so many times and picked up some handy tricks. Each slow cooker works differently so get to know if yours runs hot or cool. For those who like heat, throw in chopped jalapeños or a dash of cayenne. I sometimes whip up my own cream soup using butter, flour and broth. If you're short on time, go with shredded hashbrowns as they cook quicker than the diced variety.
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Frequently Asked Questions
- → Can I prepare these potatoes the night before?
- Yep, chop and mix everything up the evening before. Keep it chilled in the fridge, then toss it into the crockpot when you're ready.
- → What can replace cream of chicken soup?
- Go for cream of celery or mushroom as substitutes. Or mix cream cheese with chicken broth for a different creamy twist.
- → What's the best way to store leftovers?
- Pop leftovers into a sealed container and refrigerate for up to three days. Reheat in the oven or microwave, stirring occasionally to warm evenly.
- → Can I use fresh potatoes instead of frozen?
- Fresh diced potatoes work fine but might take longer to cook. Cut them evenly and expect an extra hour of cooking time.
- → What might make my potatoes take longer to cook?
- Different slow cookers heat at varying levels. Some may cook faster or slower, so keep an eye on the texture and adjust as needed.