Ingredients

The following ingredients have 4 Servings
  • 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
  • 4 oz. cheddar cheese (shredded)

Instruction

  • 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!