Slow Cooker Cheesy Ranch Sausage and Potatoes

Ingredients

• 1½ lbs smoked sausage, sliced into rounds

• 2 lbs potatoes, peeled and diced

• 1 packet (1 oz) ranch seasoning mix

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1½ cups shredded cheddar cheese, divided

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional)

• ¼ cup milk (if needed to thin the sauce)

• 2 tablespoons chopped fresh parsley or green onions, for garnish

Instructions

Step 1: Prepare the ingredients

• Slice the smoked sausage into bite-sized rounds.

• Peel and dice the potatoes into small, even cubes so they cook evenly.

• Lightly grease the inside of your slow cooker with cooking spray or a little oil.

Step 2: Make the creamy ranch sauce

• In a medium bowl, combine the cream of chicken soup, sour cream, ranch seasoning, garlic powder, black pepper and paprika.

• Mix until smooth and creamy.

• If the mixture is too thick, add a little milk to make it easier to coat the potatoes.

Step 3: Assemble in the slow cooker

• Add the diced potatoes and sliced smoked sausage to the slow cooker.

• Pour the creamy ranch mixture over the top.

• Stir gently until the potatoes and sausage are evenly coated.

• Sprinkle ½ cup of shredded cheddar cheese over the mixture.

Step 4: Slow cook**

• Cover with the lid and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
• Cooking times can vary depending on the size of the potato cubes and your slow cooker.
• Avoid lifting the lid frequently, as this releases heat and can extend the cooking time.

Step 5: Add the cheese

• Once the potatoes are tender, gently stir the mixture.
• Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
• Cover and cook for another 10–15 minutes, until the cheese is fully melted and bubbly.

Step 6: Garnish and serve

• Turn off the slow cooker and let the dish rest for 5 minutes.
• Garnish with freshly chopped parsley or green onions.
• Serve warm while the sauce is creamy and the cheese is melted.

Nutritional Information

Approximate values per serving, based on 6 servings.

Nutrition values vary depending on the sausage, cheese, soup and ranch seasoning brands used.

Tips for the Best Results

• Cut potatoes evenly: Small, uniform cubes help the potatoes cook at the same rate.
• Use freshly shredded cheese: It generally melts more smoothly than pre-shredded cheese.
• Choose smoked sausage: It adds a savory, smoky flavor that complements the ranch sauce.
• Avoid excess liquid: Potatoes release moisture as they cook, so add milk only if needed.
• Check for doneness: The potatoes should be fork-tender before adding the final layer of cheese.

Serving Suggestions

• Serve with garlic bread or warm dinner rolls.
• Pair with a fresh green salad or steamed broccoli.
• Add roasted vegetables for a balanced meal.
• Garnish with green onions, parsley or a little extra cheddar cheese.

Nut Information (Q/S)

• Q (Quantity): 6 servings.
• S (Serving size): Approximately 1½ cups per serving.
• Allergens: Contains milk and dairy. Cream of chicken soup may contain wheat, depending on the brand.
• Nuts: No nuts are intentionally included in this recipe. Check the labels of packaged ingredients for possible cross-contact warnings if preparing for someone with a nut allergy.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze in airtight, freezer-safe containers for up to 2 months. The potatoes may soften after thawing.
• Reheating: Warm in the microwave in short intervals or in a covered saucepan over low heat. Add a splash of milk if the sauce becomes too thick. Reheat leftovers to 165°F (74°C).

Enjoy your creamy, cheesy ranch sausage and potatoes! This hearty slow cooker comfort food is perfect for busy weeknights, family dinners and potlucks.