Throw raw peeled russet potato chunks in the slow cooker and 2 other simple items to get a cookout classic so delicious your friends will be begging for more!

This 3-ingredient slow cooker picnic chunks recipe is my lazy-day answer to classic cookout potato salad vibes without any chopping at the last minute or babysitting boiling water. You literally toss raw peeled russet potato chunks straight into the slow cooker with just bottled ranch dressing and crispy bacon, then let it do its thing while you handle work, kids, or yard setup. The result is a creamy, smoky, ranchy potato side that feels right at home next to burgers and brats—and it travels perfectly for picnics, potlucks, and tailgates.

Serve these slow cooker picnic chunks warm right out of the crock with grilled burgers, brats, hot dogs, pulled pork, or rotisserie chicken. They’re great next to corn on the cob, coleslaw, baked beans, or a simple green salad. For a picnic or potluck, keep them in the slow cooker on warm so they stay at a safe temperature, or transfer to an insulated dish. A sprinkle of chopped green onions or parsley on top right before serving makes them look extra special with zero extra effort.

Servings: 6

3 pounds russet potatoes, peeled and cut into thick 1 1/2-inch chunks

Place the thick, raw peeled russet potato chunks in an even layer on the bottom of a 4- to 6-quart slow cooker. The potatoes should be in big, hearty chunks—about 1 1/2 inches—so they hold up during the long cook.

Pour the ranch dressing evenly over the potatoes, using a spatula to gently toss and coat the chunks so most of the surfaces are covered. If you reserved 1–2 tablespoons of bacon drippings, drizzle them over the top for extra smoky flavor.

Sprinkle most of the crumbled cooked bacon over the dressed potatoes, reserving a small handful for topping just before serving. Gently stir again so the bacon is mixed throughout but the potatoes stay chunky and intact.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are fork-tender but not falling apart. Avoid lifting the lid too often so the heat stays consistent and the potatoes cook evenly.

Once the potatoes are tender, give everything a gentle stir to coat the chunks in the creamy ranch-bacon mixture. Taste and add a pinch of salt and black pepper if needed, depending on how salty your bacon and ranch are.

Top with the reserved crumbled bacon. Switch the slow cooker to WARM and serve the picnic chunks straight from the crock, or transfer to a serving dish if you’re heading out to a cookout or picnic.

For a little color and freshness, sprinkle chopped green onions, chives, or parsley over the top right before serving. If you like cheese, stir in 1/2 to 1 cup of shredded cheddar at the end of cooking until melted for a loaded baked potato vibe (this technically adds a fourth ingredient, but it’s a popular twist). You can also swap part of the ranch dressing for sour cream for extra tang, or use a spicy ranch if your crowd likes heat. To keep things weeknight-friendly, cook and crumble the bacon the night before and store it in the fridge so you can just toss everything into the slow cooker in the morning. For food safety, always start with clean, peeled potatoes and keep them refrigerated until you’re ready to use them. Make sure the slow cooker reaches a safe temperature by using the LOW or HIGH settings as directed and not using the WARM setting to cook from raw. Once the potatoes are done, keep them on WARM for no more than 2 hours, and discard any leftovers that have been sitting at room temperature for more than 2 hours. Store cooled leftovers in an airtight container in the refrigerator and reheat thoroughly before serving.