Slow Cooker Jalapeno Popper Potatoes are the side dish you’ve always wanted, but never knew you needed! Bold, mouthwatering ingredients like bacon, ranch seasoning, and jalapeños mix together to create potatoes that are anything but bland. Plus, there’s plenty of cream cheese and cheddar in the mix to make everything deliciously decadent!
Stir the potatoes, chicken broth, bacon, jalapeños, butter, ranch mix and salt together in your slow cooker.
Pour in the milk then place the pieces of cream cheese around on top then cover the pot with a lid.
Cook on low for 4-5 hours or on high for 2-3 hours or until the potatoes are fork tender.
Stir the mix until the cream cheese is fully melted then stir in 1 ½ cup of the cheddar cheese then sprinkle the remaining cheese on top and cover and let the cheese melt for about 5 minutes.
Serve with additional cooked bacon crumbles, cheddar cheese and sliced green onions if desired.
Notes
NOTE: Leftovers can be stored in the refrigerator for up to 3 days. NOTE: You can use freshly shredded or bagged pre-shredded cheese for this recipe, however freshly shredded does melt better.