My brother made these 4 ingredient flavor bombs for the spring game watch party. Wrap them up tight and stack them inside the pot to let the magic happen.

These slow cooker 4-ingredient buffalo ranch potato foil packets are the kind of easy “set it and forget it” dish my brother makes for our spring game watch parties. You toss everything together, wrap them up tight in foil, stack the packets right inside the slow cooker, and let the magic happen while you cheer. The potatoes soak up all that buttery buffalo ranch flavor and turn into little flavor bombs that everyone can dig into with a fork right out of the foil.

Serve these foil packets straight from the slow cooker with tongs so everyone can grab their own. They go great alongside grilled burgers, brats, or pulled pork sandwiches, plus a simple green salad or coleslaw to cool down the buffalo heat. Put out sour cream, extra ranch dressing, and chopped green onions so folks can doctor up their packets. For kids or milder eaters, pair with carrot and celery sticks and a side of plain ranch for dipping.

Servings: 6

3 pounds small red or yellow potatoes, scrubbed and cut into 1-inch chunks

Spray the inside of your slow cooker lightly with nonstick cooking spray for easier cleanup.

Tear off 6 large sheets of heavy-duty aluminum foil, each about 12–14 inches long. If using regular foil, double-layer each packet so they don’t tear.

In a large mixing bowl, add the potato chunks. Sprinkle the dry ranch seasoning mix evenly over the potatoes.

In a small bowl or measuring cup, whisk together the buffalo wing sauce and melted butter until well combined.

Pour the buffalo-butter mixture over the seasoned potatoes. Toss well with a large spoon or your hands until all the potatoes are evenly coated and glossy.

Divide the coated potatoes evenly among the foil sheets, piling them in the center of each sheet.

Bring the long sides of each foil sheet up over the potatoes and fold them together tightly several times to seal. Then fold in the short ends snugly so each packet is completely sealed with no gaps. This keeps the steam and buttery sauce inside and creates those flavor bombs.

Place the foil packets seam-side up in the slow cooker, stacking and staggering them so there is a little space for steam to move around. It’s fine if they’re snug and layered; just don’t press them down too hard.

Cover the slow cooker with the lid and cook on HIGH for 3–4 hours or on LOW for 6–7 hours, until the potatoes are very tender when pierced through the foil with a fork.

When the potatoes are done, carefully open the lid away from you to avoid the steam. If you like, drizzle an extra tablespoon or two of melted butter over the tops of the foil packets while they’re still in the pot for a glossy finish.

Use tongs to lift the packets out and place them on plates or a baking sheet. Let them sit for a couple of minutes, then carefully open each packet (watch for hot steam) and serve the potatoes right in the foil for easy cleanup.

For milder eaters or kids, cut the buffalo wing sauce down to 1/4 cup and add 1/4 cup extra melted butter, or use a mild buffalo sauce. You can also use a creamy ranch-flavored wing sauce in place of the buffalo for a gentler flavor that still fits the ranch theme. If you like things extra spicy, choose a hot buffalo sauce or add a pinch of crushed red pepper to the potatoes before wrapping. For a slightly smoky twist, use a smoky buffalo wing sauce or add a few drops of liquid smoke to the butter mixture. To make this dairy-free, swap the butter for a dairy-free margarine or neutral oil and check that your ranch seasoning is dairy-free. For a crisper top, you can carefully open the cooked packets and pop them under the broiler on a sheet pan for 3–5 minutes before serving. Food safety tips: Make sure potatoes are cut into evenly sized pieces so they cook through safely and reach a soft, tender texture. Keep raw potatoes and utensils separate from ready-to-eat foods, and wash your hands after handling raw ingredients. Do not leave the cooked packets sitting on the counter for more than 2 hours; keep them on the WARM setting in the slow cooker if serving over time. Always open foil packets away from your face and hands to avoid burns from the hot steam.