Easy Slow Cooker Cheesy Potatoes

Whether we are grilling steaks outside or simmering a roast in the oven, nothing pairs better than something warm and cheesy- with bacon! Something delicious that slow-cooks all day long- freeing me up to do more important things- like binge-watching a series on Netflix or playing with my kids in the backyard! So if this side dish sounds good to you- give these super-easy, 4-ingredient, slow cooker cheesy potatoes a try!

Slow Cooker Cheesy Potatoes with just four ingredients!

The easiest low-mess way to prepare the bacon is to line a rimmed baking sheet with non-stick foil and lay out the bacon slices on top. Bake at 350 degrees for 15-20 minutes until it is cooked through, but not too crispy.

You can also place your bacon on top of a wire rack so the grease drains off of the bacon- but personally, I don't because it gives me yet another thing to clean up! I drain my cooked bacon on a double layer of paper towels and blot away the grease, and then slice them into generous-sized chunks.

Layer all of the yumminess in your crockpot- the potatoes, the cheese, the crumbled bacon, and the ranch dressing mix. I like to line my crockpot in non-stick foil for easier cleanup!

Easy Slow Cooker Cheesy Potatoes

 

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Whether we are grilling steaks outside or simmering a roast in the oven, nothing pairs better than something warm and cheesy- with bacon! Give these super-easy, 4-ingredient, slow cooker cheesy potatoes a try!

Author: MomOf6

Ingredients

• 3 lbs of potatoes- washed and cut into 1" cubes (I prefer Yukon Gold)
• 1½ cups of shredded cheddar cheese
• ½ pound of thick-cut bacon, cooked and crumbled
• 1 package of dry ranch dressing mix

Instructions

1. Line your slow cooker with non-stick foil- leaving enough overhang on the ends so that you can cover the potatoes.
2. Layer half of the potato pieces, ½ cup of cheese, ½ of the bacon bits, and ½ the ranch dressing mix into the foil-lined pot. Gently stir to combine. Layer the remaining potatoes, bacon, ranch and ½ cup of cheese and stir again to combine.
3. Sprinkle the remaining ½ cup of shredded cheddar on top and cover the potatoes completely with the foil.
4. Place the lid on top and cook on high for 4 hours.

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