Ingredients
3 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
1 (1-ounce) packet dry ranch seasoning mix
2 cups shredded sharp cheddar cheese, divided
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin film of oil to help prevent sticking and make cleanup easier.
Peel the potatoes (if desired) and cut them into roughly 1-inch cubes so they cook evenly and absorb the sauce at the same rate.
In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, and dry ranch seasoning mix until the mixture is completely smooth and no streaks of seasoning remain.
Place the cubed potatoes into the slow cooker and pour the ranch-soup mixture over the top. Stir well to coat every piece of potato in the creamy sauce, making sure the sauce seeps down between the cubes.
Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the sauce is thick and bubbling around the edges.
Once the potatoes are tender, gently stir them to re-coat with the sauce, then sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the surface. Cover and cook on LOW for an additional 10 to 15 minutes, just until the cheese is fully melted and forms glossy yellow swirls on top.
Turn the slow cooker to WARM for serving. Sprinkle the remaining 1/2 cup cheddar cheese over the top so you get a mix of melted and slightly more defined cheese, and if you like, garnish with a pinch of dried parsley or chives for a speckled green finish. Serve directly from the slow cooker while hot and creamy.
Variations & Tips
For a slightly lighter version, swap Greek yogurt for part or all of the sour cream; choose a full-fat style so the sauce stays thick and doesn’t separate. If you prefer a vegetarian dish, use condensed cream of mushroom or cream of celery soup instead of cream of chicken. For extra richness, stir in 2 to 3 tablespoons of softened cream cheese with the soup and sour cream before adding to the potatoes. You can also add texture by folding in 1 to 1 1/2 cups of cooked, crumbled bacon or diced ham during the last 30 minutes of cooking. If your crowd likes a little heat, use pepper jack cheese in place of some of the cheddar and add a pinch of cayenne to the ranch mixture. To keep the potatoes from overcooking at a long potluck, move the slow cooker to the WARM setting once they’re tender and give them a gentle stir every so often so the sauce stays creamy and the edges don’t scorch.