Description
This Crockpot Ranch Chicken and Potatoes recipe combines tender baby potatoes, savory smoked sausage, and a creamy ranch-infused sauce for a deliciously comforting slow-cooked meal. Perfect for busy days, it requires minimal prep and results in a cheesy, hearty dish that everyone will love.
Ingredients
Scale
Potatoes & Sausage
- 1 ½ lbs baby potatoes, halved or quartered
- 1 lb smoked sausage, sliced into 1-inch pieces
Sauce Mixture
- 1 packet ranch seasoning mix
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup chicken broth
- 1 tablespoon olive oil
Toppings
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Wash and halve or quarter the baby potatoes. Slice the smoked sausage into 1-inch pieces to ensure even cooking and easy serving.
- Layer in Crockpot: Place the halved or quartered potatoes in the bottom of a 6-quart crockpot, then add the sliced smoked sausage on top for even layering.
- Make Ranch Sauce: In a separate bowl, mix the ranch seasoning mix, cream of chicken soup, sour cream, chicken broth, and olive oil until the sauce is smooth and well combined.
- Combine and Coat: Pour the ranch sauce mixture evenly over the potatoes and sausage in the crockpot. Stir gently to coat all ingredients thoroughly with the sauce.
- Slow Cook: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender when pierced with a fork.
- Add Cheese: About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole. Cover the crockpot again to allow the cheese to melt evenly.
- Final Stir and Serve: Once the cheese is melted, give the dish a final gentle stir to mix in the melted cheese. Serve hot for a comforting, cheesy meal that’s perfect for family dinners.
Notes
- For a lower-fat version, use reduced-fat sour cream and cheese.
- Smoked sausage can be substituted with cooked chicken sausage or kielbasa.
- Make sure to check the seasoning before serving; add salt and pepper to taste as needed.
- This dish can also be prepared in advance and refrigerated for up to 2 days before cooking.
- Use baby potatoes of similar size to ensure even cooking.
