There are certain potluck suppers and family reunions where one simple crock on the table gets more attention than all the fancy desserts put together, and this is that kind of dish. A dear friend brought this idea back from Wisconsin in the late 1990s, and it has the kind of practical, hearty character Midwestern cooks have always loved: filling, easy on the budget, and built from a handful of dependable ingredients that come together into pure comfort by supper time.
This is a fine main dish with a crisp green salad, simple steamed green beans, buttered corn, or a dish of coleslaw to brighten the plate. If you're setting it out for a gathering, warm dinner rolls and a bowl of fruit make it stretch nicely, and for casual weekends I like it with iced tea, lemonade, or a cold glass of milk for the youngsters.
Slow Cooker 5-Ingredient Chicken Bacon Ranch Potatoes
Servings: 6 to 8
Ingredients
3 lb baby red potatoes, quartered
1.5 lb raw boneless chicken breasts
1 packet dry ranch seasoning
1/2 cup real bacon bits
2 cups shredded cheddar
Directions
1. Lightly coat the inside of your slow cooker if you like easier cleanup, then add the quartered baby red potatoes and lay the chicken breasts on top.
2. Sprinkle the ranch seasoning evenly over the chicken and potatoes, then cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender and the chicken is fully cooked.
3. Remove the lid, shred the chicken right in the slow cooker with two forks, and gently stir everything together so the seasoned juices coat the potatoes and chicken.
4. Sprinkle in the bacon bits and 1 1/2 cups of the shredded cheddar, then stir gently until the cheese begins to melt into the hot mixture.
5. Top with the remaining 1/2 cup cheddar, cover for 10 to 15 minutes until melted, then serve hot.
Variations & Tips
Add a little richness: If you want it creamier, stir in a few spoonfuls of sour cream or a splash of heavy cream at the end. It gives the sauce a fuller texture and makes the dish feel a bit more like a casserole.
Use thighs instead: Boneless skinless chicken thighs work beautifully here and stay especially tender in the slow cooker. They bring a slightly richer flavor and are mighty forgiving if supper runs a little late.
Make cleanup easier: A slow cooker liner or a light coat of cooking spray can save a good bit of scrubbing, especially once the melted cheese settles around the edges.
Watch the salt: Ranch seasoning, bacon, and cheddar all bring salt to the party, so this usually doesn't need much else. Taste before adding any extra seasoning at the table.
For a potluck table: Keep it on the warm setting and give it a gentle stir now and then so the cheese stays nicely distributed. A sprinkle of extra bacon bits over the top right before serving makes it look fresh and inviting.