Easy Creamy Slow Cooker Scalloped Potatoes
Ingredients
1 lb. center cut bacon
5 russet potatoes, (about 3 pounds)
4 oz. cream cheese
10.5 oz. can cream of chicken soup
1/2 cup salted butter, melted
1 oz. ranch seasoning mix
1 Tbsp. minced garlic
1/2 tsp. black pepper
Optional topping:
4 oz. cheddar cheese, shredded
Directions
Cook and chop bacon. Peel and thinly slice the potatoes.
Warm the cream cheese in the microwave for 30 seconds (in a small glass bowl). Softening it will help it blend into the other ingredients.
In a large mixing bowl, add cream cheese, cream of chicken soup, melted butter, ranch seasoning, minced garlic, and pepper. Whisk well to combine
Spray a light coating of non-stick cooking spray in the slow cooker. Arrange potato slices in the crock pot in a shingle pattern, slightly overlapping each potato. Top with ½ of the chopped bacon then, pour cream cheese mix over the potatoes and top with remaining bacon.
Cover and cook on high for 3.5 – 4 hours until tender. Keep the lid on until 3.5 hours to insure the potatoes cook and the heat doesn’t escape.
Serve with a sprinkle of shredded cheddar cheese on top if desired. Enjoy!
