This 4-ingredient slow cooker crinkle bake is one of those cozy, set-it-and-forget-it sides that makes weeknights and casual get-togethers feel special without a lot of fuss. You start with a bag of frozen crinkle-cut fries, toss them right into the slow cooker with a creamy sauce, shredded cheese, and a little ranch seasoning, and let the slow heat turn everything into a bubbly, golden-edged potato bake. It has the same comforting feel as a Midwestern hotdish, but with almost no prep work and hardly any dishes.
Serve this slow cooker crinkle bake hot, straight from the crock, with a big spoon for scooping. It’s perfect alongside grilled or baked chicken, meatloaf, burgers, or pulled pork sandwiches. Add a crisp green salad or steamed veggies to balance the richness, and set out ketchup, extra ranch dressing, or hot sauce for dipping. For game days or potlucks, you can keep the slow cooker on warm and let everyone help themselves as they pass by the counter.
Slow Cooker Crinkle BakesServings: 6
Ingredients
1 (28–32 oz) bag frozen crinkle-cut fries
1 (10.5 oz) can condensed cream of chicken soup (or cream of mushroom)
1 cup shredded cheddar cheese, divided
1 tablespoon dry ranch seasoning mix
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Pour the frozen crinkle-cut fries into the bottom of the slow cooker and spread them into an even layer. It’s okay if they’re piled a little, but try not to pack them in too tightly.
In a medium bowl, whisk together the condensed cream soup and dry ranch seasoning mix until smooth and evenly combined.
Pour the soup and ranch mixture evenly over the frozen fries, using a spatula or spoon to gently toss and coat the fries as evenly as you can. It doesn’t have to be perfect—everything will melt together as it cooks.
Sprinkle about 3/4 cup of the shredded cheddar cheese over the top of the coated fries, reserving the remaining 1/4 cup for later.
Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the fries are tender all the way through and the edges are starting to brown and crisp against the sides of the crock.
During the last 10 to 15 minutes of cooking, sprinkle the remaining 1/4 cup shredded cheddar cheese over the top, cover again, and let it melt until bubbly.
Once the cheese is melted and the fries are soft and saucy with some golden edges, turn the slow cooker to WARM. Let the crinkle bake sit, covered, for 5 to 10 minutes to set slightly before serving. Spoon into bowls and serve hot.
Variations & Tips
For picky eaters, you can skip the ranch seasoning and simply season the soup with a little salt, pepper, and garlic powder. If you need it meatless, use cream of mushroom or cream of celery soup instead of cream of chicken. For extra flavor, stir in 1/2 cup cooked, crumbled bacon or diced ham along with the fries before cooking. You can also swap the cheddar for Colby Jack, pepper jack (for a mild kick), or a blend of whatever cheese you have on hand. If your family loves onions, add 1/2 cup finely diced onion or a handful of sliced green onions on top right before serving. To make it a bit lighter, use a reduced-fat condensed soup and part-skim cheese, but avoid fat-free versions as they don’t melt as nicely. Food safety tips: Always keep the fries frozen until you’re ready to add them to the slow cooker; do not thaw them on the counter. Make sure your slow cooker reaches and maintains a safe temperature by keeping the lid on during cooking and not using a smaller cooker that’s overly full. Leftovers should be cooled quickly, transferred to a shallow container, and refrigerated within 2 hours. Reheat leftovers thoroughly until steaming hot before serving, and enjoy within 3 to 4 days.
