Instructions
1. Cook the Bacon
- Preheat oven to 400°F (200°C).
- Line a baking sheet with foil and arrange bacon slices in a single layer.
- Bake for 12–14 minutes, or until crispy. Let cool, then crumble and set aside.
2. Prep the Slow Cooker
- Line the bowl with aluminum foil, leaving extra to fold over the top.
- Lightly coat the foil with nonstick spray.
3. Layer the Ingredients
- Add a layer of chopped potatoes to the bottom of the slow cooker.
- Sprinkle with cheddar, ranch seasoning, and crumbled bacon.
- Repeat layers two more times, reserving ½ cup cheese for later.
4. Wrap and Cook
- Fold foil over the top of the potatoes.
- Cover and cook on low for 7–8 hours or high for 3–4 hours, until potatoes are fork-tender.
5. Finish with Cheese
- Uncover the foil and sprinkle the remaining cheese on top.
- Cover again and cook for 1–2 minutes, just until melted.
6. Garnish and Serve
- Carefully lift the foil out of the slow cooker.
- Garnish with chopped chives and serve warm.
💡 Tips & Serving Ideas
- Make it spicy: Add a pinch of cayenne or chopped jalapeños for heat.
- Swap the cheese: Try pepper jack or smoked gouda for a twist.
- Serve it with: Grilled steak, roast chicken, burgers—or scrambled eggs for a brunch surprise.
This dish is a guaranteed hit wherever it goes. Want help turning it into a full slow cooker meal? I’ve got plenty of cozy combos to share.
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