Slow Cooker 5-Ingredient Ranch Potatoes Directions:
Lightly grease a 4- to 6-quart slow cooker with nonstick spray or a thin swipe of butter.
Wash the gold potatoes well and pat them dry. Leave the skins on, then slice into 1/4-inch rounds.
In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, and dry ranch dressing mix until smooth and fully combined.
Spread a thin layer of the sauce over the bottom of the slow cooker. Add one-third of the sliced potatoes in an even layer. Spoon some of the sauce over the potatoes and dot with a few cubes of butter.
Repeat layering the potatoes, sauce, and butter until all the potatoes are used, finishing with the remaining sauce on top.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender and the sauce is bubbling around the edges.
Gently stir from the bottom to coat all the potato rounds in the sauce without mashing them.
If needed, stir in 1 to 2 tablespoons of milk to loosen the sauce slightly.
Taste and adjust seasoning only if needed.
Keep the slow cooker on WARM for serving.
If using, sprinkle with chopped parsley or chives just before serving.
Serve hot, about 1 heaping cup per serving.
WW Points Calculation
Small gold potatoes, 3 pounds (8 servings, about 1 heaping cup each): 0.00
Condensed cream of chicken soup, 1 can: 12.00
Sour cream, 1 cup: 18.00
Dry ranch dressing mix, 1 packet: 4.00
Unsalted butter, 4 tablespoons: 18.00
Parsley or chives: 0.00
Points Information:
Total Points: 52.00
Servings: 8 servings, about 1 heaping cup each
Points per serving: 6.50
Nutrition Information
Calories: 293
Fat: 12.9g
Protein: 5.3g
Carbohydrates: 35.6g
Sugar: 2.9g
Sodium: 417mg
I'm waiting for your comments! Enjoy!
