Herb Ranch Red Potatoes Slow Cooker. Ladle this yummy mix over fresh small red potatoes in a slow cooker for an easy weeknight treat that you’ll want again and again.
This slow cooker herb ranch potato recipe is perfect cozy food for busy nights in a simple home kitchen. It takes me back to church dinners where a big pot of creamy, tasty potatoes showed up and everyone rushed to grab some.
Just mix up one tasty blend—buttery ranch with fresh parsley bits, oregano spice, garlic flavor, and a bit of chicken broth. Pour it over plain small red potatoes in the cooker. They drink up all the yum while you do other stuff. By dinner, you have a warm, easy side that seems like you worked hard on it.
These herb ranch potatoes go great with baked chicken, meatloaf, pork, or quick pan steak. Add green veggies like soft green beans, peas with butter, or fresh salad to make it lighter. Serve hot bread rolls to mop up extra sauce. For a party, leave the cooker on warm so guests help themselves, like at a neighborhood gathering.
Creamy, herby small red potatoes cook slow and low in a buttery ranch sauce packed with garlic, fresh parsley, and oregano zing. No chopping hassle—just halve, mix, pour, and forget. Tender bites burst with comfort flavor, ideal for busy families craving potluck-style sides without the fuss. Pairs perfectly with meats and greens!
Herb Ranch Red Potatoes Slow Cooker
Servings: 6
Herb Ranch Red Potatoes Slow Cooker
Ingredients
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2 1/2 pounds small red potatoes, washed and cut in half
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1 cup ranch dressing with buttermilk
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1/2 cup low-salt chicken broth
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4 tablespoons butter (no salt)
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2 garlic cloves, chopped small (or 1 teaspoon garlic paste)
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2 tablespoons fresh parsley, chopped (plus extra for topping)
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1 teaspoon dried oregano
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1/2 teaspoon salt (or more to taste)
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1/4 teaspoon black pepper
Herb Ranch Red Potatoes: Directions
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Put the washed, halved small red potatoes in the bottom of a 4- to 6-quart slow cooker. Spread them out flat so they cook the same.
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In a little pot on low heat, melt the butter. Add chopped garlic and stir softly for 1 minute until it smells good but not brown. This makes easy garlic butter.
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Take the pot off heat. Stir in ranch dressing, chicken broth, chopped parsley, oregano, salt, and pepper until it’s all smooth and mixed.
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Pour this herb ranch mix over the potatoes in the cooker. Try to cover as many as you can with the liquid.
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Put the lid on. Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until potatoes are super soft when poked with a fork.
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Stir the potatoes gently in the cooker to cover them in sauce. Taste and add more salt or pepper if you like.
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Add a sprinkle of fresh parsley on top for pretty color right before eating. Scoop into a bowl or serve right from the warm cooker.