Slow Cooker Cheesy Ranch Potatoes
Prep time
Cook time
Total time
Recipe type: Crock Pot
Serves: serves 4-6 people
  • 1 package shredded hashbrowns (Ore Ida)
  • 2 cups shredded cheddar cheese (medium)
  • 1 can cream of chicken soup
  • 1 cup sour cream (Daisy)
  • 1 packet Hidden Valley Ranch dip (in powder form)
  • 1 stick of butter melted (1/2 cup)
  • 3 cups corn flakes
  • 1 package French's fried onions
  1. Spray crock pot or line it with a slow cooker liner
  2. Pour in shredded hash browns (I use Ore Ida brand )
  3. Use a spoon or fork to break up any large chunks of frozen hash browns that may be stuck together
  4. Mix in shredded medium Cheddar cheese so that it is evenly distributed throughout the hash browns
  5. In a separate bowl whisk together cream of chicken soup, sour cream, and Hidden Valley ranch dip
  6. Pour over hashbrowns and mix evenly through out
  7. Add half of the French fried onions in with the hash browns and stir
  8. Melt butter in the microwave and then drizzle half of it over the hashbrowns and mix in
  9. In separate bowl crush up corn flakes and remainder of French fried onions. ( I crush them with a wire whisk, or you could put them in a Ziploc bag and crush them)
  10. Mix remainder of melted butter (about ¼ cup) in with the crushed cornflakes and fried onions
  11. Spread the over the top of the hashbrowns in your Crockpot
  12. Turn crock pot to High and let cook for 4 hours (or 6-8 hours on low)
  13. Serve!
Recipe by Sugar n' Spice Gals at