Here, those familiar flavors become a creamy, tangy sauce made with ranch seasoning, cream
cheese, butter, chicken broth, and chives. That single mixture gets poured over raw quartered
potatoes and cooks low and slow into a rich, spoon-coating sauce. The result is tender,
flavorful potatoes that work with just about anything—from grilled meats to rotisserie
chicken—without requiring you to stand over the stove.

These ranch potatoes pair beautifully with simple roasted or grilled meats like roast chicken,
pork tenderloin, or steak. Because they’re already rich and creamy, balance them with something
green and crisp—think a sharp green salad, steamed green beans with lemon, or roasted Brussels
sprouts. They’re also right at home on a potluck table alongside burgers, brats, or barbecue,
especially with a bright, acidic side like pickles or quick-pickled onions.

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)

Directions

1. Prepare the potatoes:
   Scrub the potatoes well and pat dry. Cut into evenly sized quarters (or sixths if large) so
   they cook evenly. Place the raw potatoes directly into the slow cooker and spread into an
   even layer.
2. Make the ranch mixture:
   In a medium bowl, combine the cream cheese cubes, butter pieces, chicken broth, ranch
   seasoning mix, chopped chives, and black pepper. Whisk or stir until mostly smooth; small
   lumps of cream cheese are fine.
3. Pour over the potatoes:
   Pour the ranch mixture evenly over the potatoes, making sure most pieces are coated or
   touched by the sauce. Scrape the bowl clean into the slow cooker.
4. Cook:
   Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are very
   tender when pierced with a fork. Avoid lifting the lid during cooking.
5. Gently toss and season:
   Once tender, gently toss the potatoes in the sauce to coat without breaking them up too
   much. Taste and add salt if needed.
6. Serve:
   Serve hot directly from the slow cooker on WARM or transfer to a serving dish. Garnish with
   additional fresh chives.

Variations & Tips

• Extra rich: Stir in 1/2 cup shredded sharp cheddar during the last
  15 minutes of cooking for a loaded baked potato vibe.
• Smoky: Add 4–6 slices of cooked, crumbled bacon just before serving and
  finish with a dollop of sour cream.
• Lighter option: Swap half of the cream cheese for plain Greek yogurt and
  fold it in at the very end to prevent curdling.
• Vegetarian: Use vegetable broth and check that your ranch seasoning is
  vegetarian-friendly.
• More herbs: Add fresh parsley, dill, or sliced green onions along with the
  chives.
• Thicker sauce: Reduce the broth to 3/4 cup for a creamier, more concentrated
  coating.
• Prevent overcooking: If your slow cooker runs hot or your potatoes are very
  small, start checking for doneness early.