Out here in the country, a slow cooker on the counter feels as natural as a coffee pot on in the morning. These three‑ingredient ranch potatoes are one of those no-fuss dishes that remind me of church potlucks and harvest suppers, where every table had at least one bowl of creamy, herby potatoes made by someone’s aunt or grandma. Using bottled ranch dressing instead of a packet is a little more modern than how my mother did it, but the spirit is the same: take what you have, make it comforting, and let it cook low and slow while you get on with your day. This is the kind of recipe you make when you’re feeding family on a weeknight, getting ready for Sunday dinner, or needing something reliable that warms both the kitchen and the heart.
These ranch potatoes are wonderfully versatile on the table. They sit nicely beside a simple roast chicken, meatloaf, or a slow-cooked pork roast, and they’re just as at home under a slice of pot roast with gravy spooned over the top. For a full Midwestern-style spread, pair them with buttered green beans or sweet corn, a crisp lettuce salad with simple vinaigrette, and a basket of warm dinner rolls. They also make a fine addition to a brunch table alongside scrambled eggs and ham, and any leftovers can be crisped up in a skillet the next morning for a hearty country breakfast.
3-Ingredient Slow Cooker Ranch Potatoes
Servings: 6
Ingredients
3 pounds small red or yellow potatoes, washed and cut into bite-size pieces
1 1/2 cups bottled ranch dressing
2 tablespoons unsalted butter, cut into small pieces (plus more for greasing the slow cooker, if desired)
Directions
Lightly grease the inside of your slow cooker with a little butter to help prevent sticking and make cleanup easier.
Wash the potatoes well and cut them into bite-size chunks, leaving the skins on for flavor and texture.
Place the potatoes into the slow cooker and pour the ranch dressing evenly over the top.
Add the butter pieces, scattering them over the potatoes.
Stir gently until the potatoes are well coated with the ranch dressing and the butter is distributed throughout.
Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the potatoes are tender when pierced with a fork.
Once cooked, give the potatoes a gentle stir to redistribute the dressing and melted butter. Taste and adjust seasoning if needed, adding a pinch of salt or pepper only if your ranch dressing is very mild.
Serve warm straight from the slow cooker, or transfer to a serving bowl for the table.
Variations & Tips
You can nudge these potatoes in a few different directions without losing their simple charm. For a cheesier version, sprinkle 1 to 1 1/2 cups of shredded cheddar or Colby Jack over the potatoes during the last 15–20 minutes of cooking, just until melted. If your family likes a little smokiness, stir in a handful of cooked, crumbled bacon right before serving. To stretch the dish for a bigger crowd, add a thinly sliced onion on top of the potatoes before pouring on the ranch dressing; it will cook down and melt into the sauce. You can also use different potatoes—Yukon Golds will give you a creamier texture, while russets will be a bit fluffier and may break down more, almost like a rustic mashed potato. If your ranch dressing is very thick, thin it slightly with a tablespoon or two of milk so it coats the potatoes more easily. And for those watching salt, choose a lighter ranch and taste before adding any extra seasoning, as the dressing alone often provides plenty of flavor.
