These 4-ingredient slow cooker potatoes are the kind of easy side dish that saves dinner on a busy weekday but still feels special enough for a summer gathering. Using raw unpeeled sliced red potatoes keeps prep simple and gives the finished dish a rustic, homestyle look, while the crock pot does most of the work. It is an easy choice for National Beach Day cookouts, potlucks, or any meal when you want something comforting without turning on the oven.
Serve these potatoes alongside burgers, grilled chicken, barbecue ribs, hot dogs, or pulled pork for an easy warm-weather meal. They also pair well with simple green salads, corn on the cob, baked beans, or fresh fruit, and if you are bringing them to a party, they hold nicely in the slow cooker on warm until everyone is ready to eat.
4-Ingredient Slow Cooker National Beach Day Potatoes
Servings: 6
Ingredients
2 pounds red potatoes, raw, unpeeled, sliced 1/4-inch thick
1/2 cup unsalted butter, melted
1 packet ranch seasoning mix, about 1 ounce
1 cup shredded cheddar cheese
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray or a little butter. Add the raw unpeeled sliced red potatoes to the slow cooker.
2. Drizzle the melted butter over the potatoes, then sprinkle the ranch seasoning evenly across the top. Toss gently in the slow cooker or use clean hands to coat the slices as evenly as possible.
3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are tender when pierced with a fork.
4. Sprinkle the shredded cheddar cheese over the hot potatoes, cover again, and cook for 10 to 15 minutes more until the cheese is melted. Gently stir before serving if desired.
Variations & Tips
Add garlic: Stir 2 to 3 teaspoons of minced garlic into the melted butter before pouring it over the potatoes for extra savory flavor.
Make it extra cheesy: Use a full 1 1/2 cups of shredded cheddar or swap in a cheddar-jack blend if you want a richer, more melty finish.
Crisp finish option: If you like browned edges, transfer the cooked potatoes to a baking dish, top with cheese, and broil for a few minutes after slow cooking.
Prep-ahead tip: Slice the potatoes ahead of time and keep them in cold water in the refrigerator for a few hours. Drain and pat dry well before adding them to the slow cooker so the seasoning sticks better.
Keep slices even: Try to cut the potatoes to a similar thickness so they cook at the same rate. Thin slices will become very soft, while thicker ones may need extra time.