Garlic Ranch Crockpot Potatoes

Garlic Ranch Crockpot Potatoes are perfect for an easy weeknight side dish. Smothered in garlic and cajun ranch flavors and slow cooked until tender, they pair well with a ton of main courses and are a cinch to throw together!

Garlic Ranch Potatoes in the Crockpot

These potatoes might be one of my all time favorite slow cooker recipes.They come out so amazingly tender, creamy on the inside, and melt in your mouth delicious. They’re also a real lifesaver on busy weeknights since they can be tossed in the slow cooker in the morning. Plus, they’re great for larger dinners or get togethers because they don’t take up room on the stove and can easily be made into a double batch to feed a crowd. The slow cooker even makes for easy transport if you’re bringing them to a potluck. On top of all that, they’re super easy to throw together with ingredients you probably have in the pantry already! I know I always have extra packets of ranch reasoning stashed away and Cajun seasoning is always among the spices. Throw everything together, let them slow cook, and dish ‘em out. Easy as can be.

 Crazy about your crock pot like I am? Then these recipes are for you: Savory Slow Cooker Pork Chops, Crockpot Frito Chili Pie, and hearty Crockpot Potato Soup are all amazing easy dinner ideas. 

How To Make Crockpot Potatoes

• Prep. Lightly grease a large slow cooker with butter and place the washed and diced potatoes inside.
• Mix the seasoning. In a small bowl, whisk together the melted butter, ranch seasoning, cajun seasoning, garlic powder, salt, and pepper. Stir until combined, then pour the mixture over the potatoes.
• Cook. Cover and cook on High for 3-4 hours or Low for 5-6 hours. The potatoes should be fork tender when done.
• Serve. Serve them up hot with some parmesan cheese, chopped green onions, and chives. Enjoy!

Do I have to peel the potatoes first?

I like to leave the skin on my potatoes for some texture. However, if you have picky eaters who don’t like the skin, or you yourself aren’t a fan, you can absolutely peel the potatoes before dicing them and throwing them in the slow cooker. Peeling them will add some extra time to your prep work so just keep that in mind.

Storing Crockpot Potatoes

Once the crockpot potatoes have cooled, the leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave until warmed through!

Ingredients Notes Garlic Ranch Crockpot Potatoes

• Red Potatoes – Wash 3 pounds of red potatoes then cut them into eighths (I found they were a little too large when quartered).  
• Butter – Melted salted or unsalted can be used. Personally, I use unsalted because there’s usually enough sodium in the ranch and cajun seasonings. 
• Ranch Seasoning –  One 1-oz packet is enough. 
• Cajun Seasoning – I used about 2 teaspoons and found that gave it enough spice but you can add more if you prefer. 
• Garlic Powder – Garlic salt can be used if you have that on hand but I would omit the rest of the salt. You can also opt for freshly minced garlic.
• Salt and Pepper – Enough to taste. You can always skip the salt if you find the ranch and cajun have enough already. Also, if you used salted butter, you may want to omit the salt entirely. 
• For Serving – Parmesan cheese, chopped green onions, and freshly chopped chives are the very best toppings! 

Enjoy!

~Nichole