If “backyard cookout” had a comfort-food cousin that lives in your slow cooker, this would be it. We’re talking smoky sausage, tender potatoes, ranch vibes, and a cheesy finish that makes everyone hover around the counter like it’s their job.
This is the kind of set-it-and-forget-it dinner that feels like you did the most, even if you mostly just dumped and stirred. Perfect for busy weeknights, game days, and any time you want big flavor without babysitting the stove.
Why You’ll Love This
It’s hearty, cheesy, and basically impossible to mess up: smoked sausage brings the cookout energy, ranch keeps everything extra savory, and the slow cooker turns potatoes into tender little flavor sponges while you go live your life.
Ingredients
- 2 1/2 to 3 pounds baby potatoes (or Yukon Gold), halved or quartered if large
- 14 to 16 ounces smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds
- 1 medium yellow onion, chopped (optional but recommended)
- 2 tablespoons olive oil or melted butter
- 1 (1-ounce) packet ranch seasoning mix
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (for that “grill” vibe)
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth (or water)
- 4 ounces cream cheese, cubed and softened
- 2 cups shredded cheddar cheese (sharp is best)
- 2 tablespoons chopped fresh parsley or green onions (optional for serving)
How to Make It
- Lightly grease the inside of your slow cooker with cooking spray or a little oil.
- Add the potatoes, sliced smoked sausage, and chopped onion (if using) to the slow cooker.
- Drizzle with olive oil (or melted butter). Sprinkle in the ranch seasoning, garlic powder, smoked paprika, and black pepper. Toss everything until the potatoes are well coated.
- Pour in the chicken broth. This helps the potatoes cook evenly and keeps the bottom from getting too dry.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are fork-tender. (Timing depends on your slow cooker and how big your potato pieces are.)
- Once the potatoes are tender, add the cubed cream cheese. Cover again for 10–15 minutes to let it soften fully.
- Stir well until the cream cheese melts into a creamy, ranchy sauce. If you like it thicker, let it sit uncovered for a few minutes and stir again.
- Sprinkle the cheddar over the top, cover, and cook 10–15 minutes more, just until the cheese is melted.
- Finish with parsley or green onions if you want a little fresh pop. Serve hot, ideally with people you like (or keep it all for yourself—no judgment).
Tips for the Best Results
- Cut potatoes evenly: The closer they are in size, the more evenly they cook. Aim for bite-size chunks.
- Choose the right sausage: Kielbasa is classic and mild; andouille is spicier and extra smoky. Either tastes like summer.
- Don’t skip the broth: It’s not a soup, but that little bit of liquid helps steam the potatoes and prevents scorching.
- Wait to add the dairy: Cream cheese and shredded cheddar go in near the end so they stay creamy instead of separating.
- Shred your own cheese if you can: Pre-shredded works, but freshly shredded melts smoother (less anti-caking coating).
- Want browner sausage? Quickly sear slices in a skillet for 2–3 minutes before adding. Totally optional, totally delicious.
- Check earlier than you think: Some slow cookers run hot. Start checking tenderness about 30 minutes before the low-end time.
Variations
- Spicy cookout version: Use andouille sausage and add 1 diced jalapeño or 1/2 teaspoon cayenne.
- Bacon ranch energy: Stir in 1/2 cup cooked crumbled bacon with the cream cheese, then top with extra cheddar.
- Veggie boost: Add 1 bell pepper (chopped) at the start, or stir in 2 cups broccoli florets during the last 30–40 minutes on LOW.
- Different cheeses: Swap cheddar for pepper jack, Colby Jack, or a cheddar-mozzarella blend.
- Creamier sauce: Add an extra 2 ounces cream cheese, or a splash (up to 1/4 cup) of heavy cream with the cream cheese.
- Loaded potato style: Serve with sour cream and green onions, plus extra cheese on top.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 45–60 second bursts, stirring between, or warm on the stove over low heat with a splash of broth or milk to loosen the sauce. For best texture, avoid high heat—it can make the cheese sauce split.
FAQ
Can I use frozen potatoes or hash browns?
You can, but the texture will be softer and more casserole-like. If using frozen diced potatoes, cook on LOW and start checking around 4 hours. Avoid frozen shredded hash browns unless you want a very soft, almost mashed texture.
Do I need to peel the potatoes?
Nope. Baby potatoes and Yukon Golds have thin skins that get tender in the slow cooker (and they add a little texture). If you’re using thicker-skinned russets, peeling is optional—just know the skins can stay a bit firmer.
My cheese sauce looks too thick (or too thin). How do I fix it?
If it’s too thick, stir in a splash of warm broth or milk until it loosens up. If it’s too thin, leave the lid off for 10–15 minutes and stir a couple times so steam can escape and the sauce can tighten.
Can I prep this ahead of time?
Yes, with one small tweak: prep the potatoes, sausage, onion, and seasonings in the crock (or a bag) and refrigerate overnight, but wait to add the broth until right before cooking. Add the cream cheese and cheddar at the end like the recipe says for the smoothest texture.
What should I serve with cheesy ranch potatoes and smoked sausage?
This is hearty on its own, but it’s great with a simple green salad, steamed green beans, coleslaw, or corn on the cob. For peak cookout vibes, add pickles on the side and call it a day.