Instructions
step 1 In a 6-quart slow cooker, place the red and Yukon gold potato chunks evenly.
step 2 In a medium mixing bowl, whisk together the cream of chicken soup, cream cheese, sour cream, ranch seasoning, milk, chives, black pepper, and garlic powder until smooth.
step 3 Pour the creamy ranch mixture evenly over the potatoes in the slow cooker.
step 4 Cover and cook on low for 5 to 6 hours or until the potatoes are fork-tender.
step 5 Gently stir the potatoes before serving, adding salt to taste if needed.
step 6 Garnish with additional chives or shredded cheese if desired.
Storage and Reheating Tips
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until warmed through. You can also reheat on the stovetop over medium-low heat, adding a splash of milk if needed to loosen the sauce.
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