This slow cooker ranch potato recipe is one of those wonderfully unfussy, weeknight-friendly dishes that tastes like you spent far more time on it than you actually did. Ranch-flavored potatoes are a very American comfort food—ranch seasoning itself has roots in mid-20th-century California, but it’s been thoroughly adopted across the Midwest, where it shows up on everything from chips to veggie trays. Here, we turn those familiar flavors into a creamy, tangy sauce made with ranch seasoning, cream cheese, butter, chicken broth, and chives, then pour that single mixture over raw quartered potatoes in the slow cooker. A few hours later, you have tender, richly flavored potatoes that work as a side dish for almost anything off the grill, from the oven, or straight from a rotisserie chicken. It’s a great option when you want a hands-off, crowd-pleasing side that doesn’t require hovering over the stove.
These slow cooker ranch potatoes pair beautifully with simple roasted or grilled meats—think roast chicken, pork tenderloin, or grilled steak. Because the potatoes are already rich and creamy, I like to balance them with something green and crisp: a basic green salad with a sharp vinaigrette, steamed green beans with lemon, or roasted Brussels sprouts all work well. If you’re building a more casual spread, serve them alongside burgers, brats, or barbecue pulled pork; they’re also right at home on a potluck buffet next to a big bowl of coleslaw. For a more rounded plate, add a bright, acidic element—pickles, quick-pickled onions, or a tomato-cucumber salad—to cut through the richness of the sauce.

Slow Cooker Creamy Ranch Potatoes
Servings: 6

Ingredients
3 pounds small Yukon Gold or red potatoes, scrubbed and quartered
1 (8-ounce) block cream cheese, softened and cut into cubes
4 tablespoons unsalted butter, cut into pieces
1 cup low-sodium chicken broth
2 tablespoons dry ranch seasoning mix
2 tablespoons chopped fresh chives, plus more for garnish
1/2 teaspoon freshly ground black pepper
Salt, to taste (optional, depending on saltiness of ranch mix and broth)
Directions
Prepare the potatoes: Scrub the potatoes well and pat them dry. Cut them into evenly sized quarters (or sixths if they’re larger) so they cook at the same rate. Place the raw quartered potatoes directly into the slow cooker crock and spread them into an even layer.
Make the ranch mixture: In a medium bowl, add the cream cheese cubes, butter pieces, chicken broth, dry ranch seasoning mix, chopped chives, and black pepper. Whisk or stir until the mixture is mostly smooth. A few small bits of cream cheese are fine; they’ll melt as the potatoes cook.
Pour over the potatoes: Holding the bowl over the slow cooker, carefully pour the single ranch-cream cheese mixture evenly over the raw quartered potatoes, making sure as many potatoes as possible are coated or at least touched by the sauce. Use a spatula to scrape out any remaining mixture from the bowl into the slow cooker.
Cook the potatoes: Cover the slow cooker with the lid. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours, or until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often, as that releases heat and can lengthen the cooking time.
Gently toss and season: Once the potatoes are tender, use a large spoon or spatula to gently toss them in the creamy ranch sauce, coating each piece without breaking them up too much. Taste and add salt if needed, keeping in mind that ranch seasoning and broth can be salty on their own.
Serve: Transfer the potatoes to a serving dish or serve directly from the slow cooker on the WARM setting. Sprinkle with additional fresh chives for color and freshness. Serve hot.

Variations & Tips
For extra richness, stir in 1/2 cup of shredded sharp cheddar cheese during the last 15 minutes of cooking, just until melted; this leans into a loaded-baked-potato profile. If you prefer a bit of smokiness, add 4–6 slices of cooked, crumbled bacon right before serving, along with a dollop of sour cream on top. To lighten the dish, you can swap half of the cream cheese for plain Greek yogurt, folding the yogurt in at the very end so it doesn’t curdle. For a vegetarian version, use vegetable broth instead of chicken broth and check that your ranch seasoning is vegetarian-friendly. If you like more herbaceous flavor, add a mix of fresh herbs such as parsley, dill, or thinly sliced green onions along with the chives. For a slightly firmer texture, cut the broth back to 3/4 cup, which will give you a thicker coating rather than a looser sauce. Finally, if your slow cooker runs hot or you’re using very small potatoes, start checking for doneness on the earlier side of the cook time to prevent overcooking and breaking the potatoes apart