Slow Cooker Ranch Potatoes

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This recipe is one of Tall & Handsome’s new favorite side dishes. Lately we’ve been trying to opt for more healthy choices for sides keeping in mind some recent health issues. The goal has been to add more veggies, fruits and brown rice in place of white. I’m proud to say it seems to be working for him.

This recipe is easy to put together in the slow cooker, you don’t even have to peel the potatoes! When you’re ready for it, you have a tasty side dish that is versatile and will go with sandwiches or a more formal meal.

I adapted this recipe from one I had seen in an older Rival Crock Pot cookbook I have, making it tastier and healthier. End result was T & H’s two thumbs up.

Slow Cooker Ranch Potatoes

3 pounds medium red potatoes, washed, unpeeled and quartered

1 cup low sodium chicken broth

3/4 cup Lite Ranch Dressing

1/2 cup grated cheddar cheese

1/4 cup minced fresh chives

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Optional: 3 cooked slices of bacon, cooked and crumbled

  1. Wash and quarter the potatoes and place them in the bottom of the slow cooker.
  2. Add the low sodium chicken broth. Cover and cook on low for about 7 hours or on high for about 4 – 5 hour or until potatoes are tender.
  3.  Stir in remaining ingredients. Adjust seasoning if needed to your taste.

* For a change of taste try using freshly grated Parmesan cheese instead of cheddar.


© 2016 Beverly Hicks Burch

© 2016 Beverly Hicks Burch


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