Slow Cooker Cheesy Bacon Ranch Potatoes

Perfectly tender and packed with flavor Cheesy Bacon Ranch Potatoes. All of the flavors combined with cheese and bacon to create these perfectly tender and delicious potatoes.

Potatoes are a favorite year round side dish! Try these Parmesan Garlic Roasted Potatoes, Crispy Potatoes with Pesto and Parmesan or Parmesan Garlic Potato Foil Packets for more delicious ways to enjoy potatoes.

Cheesy Bacon Ranch Potatoes

This was my first time cooking potatoes in a slow cooker. They reminded me of tin foil dinner potatoes. Perfectly tender and packed with flavor. I can’t even describe how amazing these turned out! A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor.

All of the flavors combined with cheese and bacon to create these delicious potatoes. While cooking in the slow cooker, they create the best aroma in your house all day. And when it is time for dinner, you just scoop them up and they really make the perfect side!

Cheesy Potato Ingredients

These cheesy bacon ranch potatoes are always a hit. Slow cooked all day to be the most delicious and flavorful potatoes that you will want to have as side to every meal!

• Potatoes: Red or yellow small potatoes work the best.
• Onion: Thinly sliced to cook quickly.
• Bacon: The more the better but I do recommend around 1 pound of bacon.
• Cheddar Cheese: Shredded and ready to add over top of the raw potatoes.
• Dry Ranch Seasoning Packet: A simple packet is perfect for sprinkling over top.
• Butter: Melt the butter to get a crispy outside with a buttery flavor.
• Green Onions: Garnish over top when ready to serve.

How to Make Slow Cooker Potatoes

Let the slow cooker do the work! Make this into a complete meal with Creamy Garlic Steak Bites with Mushrooms or Juicy Grilled Garlic Turkey Burgers.

1. Sauté Bacon: Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
2. Prepare Slow Cooker: Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
3. Layer Potatoes: Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving 1/2 cup.
4. Cook on Low: Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining 1/2 cup cheese and let melt on the top.

Tips to Making the Best Slow Cooker Ranch Potatoes

These potatoes are spot on and so simple to make! It is a quick and easy side dish that takes little effort for big flavor.

• Bacon: Cook the bacon in a skillet on medium-high heat before adding them into the slow cooker. This will give them a crispy and tender flavor. Add in butter or oil for more flavoring.
• Foil: It is best to use foil in and around the slow cooker. This will help for easy clean up but also for cooking the potatoes evenly.
• Spray: Make sure to spray the foil before layering the bacon ranch potatoes and cheese. This will prevent the cheese from sticking to the edges.
• Cutting: When cutting and slicing the potatoes, onions and bacon, cut them evenly and the same size to ensure they all cook at the same level.

 

More Quick and Easy Potato Recipes

• Slow Cooker Creamy Ranch Potatoes 
• Best Ever Baked Parmesan Garlic Potato Wedges
• Creamy Parmesan Scallop Potatoes
• Crispy Potato Skins 
• Dad’s Famous Mashed Potatoes 

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Slow Cooker Cheesy Bacon Ranch Potatoes

A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor!

Course Side Dish

Cuisine American

Keyword cheesy bacon ranch potatoes, cheesy potatoes

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Servings 8 Servings

Calories 305kcal

Author Alyssa Rivers

Ingredients

• 4 Medium sized potatoes or 6-8 small red or yellow potatoes
• 1 large onion thinly sliced
• 1/2 pound bacon 1 pound makes it that much better
• 2 1/2 cups shredded cheddar cheese
• 1 package dry ranch seasoning packet
• 2 Tablespoon butter melted
• 1/2 cup sliced green onions

Instructions

• Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
• Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving 1/2 cup. Pour melted butter over top.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining 1/2 cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.

Notes

Updated on October 5, 2020

Originally Posted on September 3, 2013

Nutrition

Calories: 305kcal | Carbohydrates: 5g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 696mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 1mg

 

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Easy Pork Schnitzel Recipe

Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love. Total cozy comfort food!

If you love German recipes, check out this Awesome German Chocolate Cake or the Best Ever German Oven Pancake.

Pork Schnitzel Recipe

Hi! It’s Natasha from Salt & Lavender bringing you a recipe that I grew up with. Schnitzels were a treat in my house, and whenever I make them now, it takes me right back to my childhood dinner table. Schnitzels (typically made with pork or veal) are breaded and fried to crispy deliciousness, and they’re a staple in eastern/central European cuisine (like Germany and the Czech Republic). They’re easy to make, and this blog post is full of tips so you will soon be enjoying them too!

Pork Schnitzel Ingredients

• Boneless pork chops: pounded thin so they’re tender & cook fast
• Salt & pepper: for flavor
• Flour: part 1 of the dredging mixture to help the egg stick
• Eggs: part 2 of the dredging mixture to help the breadcrumbs adhere
• Breadcrumbs:  part 3 of the dredging mixture (I prefer panko for extra crunch, but you can use regular breadcrumbs if you want)
• Olive oil: for frying (or try another neutral tasting oil with a high smoke point e.g. vegetable oil)
• Butter: adds extra flavor and browning when you fry them
• Lemon wedges: for serving

What Cut of Meat to Use for Pork Schnitzels?

Use boneless pork steaks or chops (sometimes they’re called “boneless loin chops”). You could even use veal if you prefer!

How to Make Pork Schnitzels

1. Get the dredging station ready: Prepare 3 shallow bowls (or a bowl for the egg and one plate each for the flour and panko).
2. Pound the pork thin: Place the pork chops between two sheets of plastic wrap and pound them until they’re 1/4″ thick (or even thinner) using the flat side of a meat mallet. Season them generously with salt & pepper.
3. Prepare the skillet for frying: Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat. You will be doing two batches, so for the second batch add at least one more tablespoon of olive oil to the pan and the remaining tablespoon of butter.
4. Dredge the pork: Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the panko breadcrumbs (you may need to gently pat it down to make them stick).
5. Time to fry! Fry two schnitzels at a time for about 3 minutes/side. Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a bit. Repeat with the next batch (add remaining oil and butter).
6. Serve & enjoy. Schnitzels are best enjoyed with lemon wedges.

Tips for the Best Pork Schnitzels

• Pound the pork as thin as you can. It tends to shrink back up a bit, and when you fry it, it also contracts.
• Use tongs to easily flip the pork while you’re frying it.
• Use the largest skillet you own and fry the pork in batches. You don’t want to crowd the pan or the breading may come off and it won’t be as crispy.
• Ensure the skillet gets nice and hot. I let it heat up for a few minutes prior to adding the schnitzels to the pan. If the skillet gets too hot (starts to smoke or the breading starts to burn), feel free to turn the heat down a bit as needed.
• You can definitely play with the flavorings of the schnitzels. This is a simple, classic recipe, but you can definitely change it up a bit by adding some garlic powder, paprika, or dried herbs (try Italian seasoning) to the flour or breadcrumbs.
• Don’t omit the butter or the lemon wedges! These two ingredients really up the flavor in this otherwise simple recipe.

What to Serve with Pork Schnitzels?

In Germany, it’s typical to serve them with potato salad or spätzle. You could serve them with anything from pasta to mashed potatoes or rice, though.

More Tasty Pork Recipes to Try

• Easy Crock Pot Pork Chops
• Cast Iron Skillet Pork Chops
• Creamy Garlic Pork Chops
• Smothered Pork Chops in an Amazing Mushroom Gravy

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Easy Pork Schnitzel Recipe

Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love.

Course Dinner, Main Course

Cuisine German

Keyword Pork Schnitzel Recipe, Pork Schnitzels

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 Pork Chops

Calories 475kcal

Author Natasha Bull

Ingredients

• 4 boneless pork chops
• Salt & pepper (to taste)
• 1/4 cup flour
• 2 eggs (beaten with a fork)
• 1 cup panko breadcrumbs
• 3 tablespoons olive oil (divided)
• 2 tablespoons butter (divided)
• Lemon wedges (for serving)

Instructions

• Prepare 3 shallow bowls (or a bowl for the egg and one plate each for the flour and panko).
• Place the pork chops between two sheets of plastic wrap and pound them until they're 1/4" thick (or even thinner) using the flat side of a meat mallet. Season them generously with salt & pepper.
• Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat. You will be doing two batches, so for the second batch add at least one more tablespoon of olive oil to the pan and the remaining tablespoon of butter.
• Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the panko breadcrumbs (you may need to gently pat it down to make them stick).
• Fry two schnitzels at a time for about 3 minutes/side. Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a bit. Repeat with the next batch (add remaining oil and butter).
• Serve immediately with lemon wedges.

Notes

• You can easily make more than 4 schnitzels! Simply add more flour/egg/breadcrumbs as needed and do multiple batches in the skillet (add more oil and 1 tbsp butter for each batch).

Nutrition

Calories: 475kcal | Carbohydrates: 19g | Protein: 35g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 187mg | Sodium: 256mg | Potassium: 584mg | Fiber: 1g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg

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Butternut Squash Soup

Butternut Squash Soup is rich, creamy, savory, and just like a warm hug in a bowl.  Classic fall flavor welcomes in the cooler weather with a perfect blend of spices and ingredients.

Serve it with a side of Parmesan Roasted Vegetables and Homemade Rolls for a perfect Autumn or winter meal.

Butternut Squash Soup

This soup is guaranteed to warm you up from the inside out, with it’s velvety, smooth, rich flavor, it’ll be a family favorite.  The best part is it’s actually quite good for you. Packed with veggies, this tastes so good you’ll forget it’s practically healthy.

Butternut Soup is quick and easy. The most time consuming part is peeling and cutting your squash and veggies. But it’s well worth it and you can always use pre-chopped or shredded ingredients. It’s an awesome make ahead, and freeze for later soup. And it is excellent with any meal.

All you need for Soup Ingredients

• Butternut Squash: Cube a 3 pound squash, keep the cubes the same size.
• Celery: I like to chop them pretty finely for easy cooking.
• Onion: use yellow or white onion chopped finely.
• Carrots: Shred the carrots or buy pre shredded carrots
• Granny Smith Apple: Don’t leave out! The tartness from the granny smith adds a subtle, but delightful flavor. You don’t want to substitute it either.
• Vegetable Stock: Beef and Chicken broth can both be used with great success.
• Fresh Thyme: I love fresh thyme it adds such a nice sophisticated taste.
• Pinch of Cinnamon: just a pinch will do, don’t want to over spice it with cinnamon.
• Salt and Pepper: Add to taste
• Heavy Cream: This is optional, but adds richness and velveti-ness.

Making Butternut Soup Recipe

Super simple to assemble and has so much flavor!

1. Cook: In a large pot add in the butternut squash, celery, onion, carrots, apple and vegetable stock. Bring to a boil and reduce to a simmer. Let simmer until squash is fork tender. Takes about 20 minutes.
2. Spice: Add in the thyme, cinnamon, and salt and pepper.
3. Blend: Use an immersion blender to blend till smooth and creamy. You can also blend in small batches in a blender.  Add more salt and pepper if needed. Then add the cream if desired.

Butternut Soup Tips and Variations

This a great base soup to add variations and with a few tips it’ll be luscious every time.

• Roast: To add an extra nutty flavor roast the butternut squash before hand and add it right before you blend the soup.  
• Chop: Be sure the squash is cut to the same size for even cooking.
• Pre-Chopped: Peeling and chopping your own butternut squash can be time consuming and tough. Use pre-chopped squash for easiness.
• Flavor Twist: For a Mexican twist omit the thyme and add a 1 1/2 teaspoon cumin and half a teaspoon chipotle chili powder. Serve with chopped cilantro. For a Thai flavor add a tablespoon of red curry paste and about half a teaspoon of ground ginger.
• Extras: To add extra texture add some rice, quinoa, or orzo to the soup.

Toppings For Butternut Squash Soup

Top your soup to add zing and pizazz.

• Cheese: Butternut squash goes great with cheddar, feta, blue cheese and Monterey jack. Try them all.
• Nuts: For crunch try toasted pepitas, almond slices or pecans.
• Bacon: Bacon crumbles are super savory and fun.
• Croutons: Try homemade croutons for add flavor and crunch.

Storing Soup

• Fridge: This stores beautifully in the fridge for up to 4 days.
• Freezer: Butternut squash soup freezes extremely well, freeze in a gallon ziploc bag or container for up to 3 months. When ready to use, thaw slowly in a pot on the stove and then add the cream and toppings as desired.

More Amazing Creamy Warm soups

Nothing is better on a cold day than a warm creamy bowl of soup.

• Creamy Asparagus Soup
• Tomato Basil Soup
• Pumpkin Soup
• Creamy Sausage Tortellini Soup
• Creamy Chicken Broccoli Soup

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Butternut Squash Soup

Butternut Squash Soup is rich, creamy, savory, and just like a warm hug in a bowl.  Classic fall flavor welcomes in the cooler weather with a perfect blend of spices and ingredients.

Course Dinner, Soup

Cuisine American

Keyword butternut soup, butternut squash soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 Bowls

Calories 213kcal

Author Alyssa Rivers

Ingredients

• 3 pounds butternut squash cubed
• 2 celery stalks chopped
• 1 small onion chopped
• 1 cup shredded carrots
• 1 Granny Smith apple chopped
• 5 cups vegetable stock
• 1 teaspoon fresh thyme
• pinch of cinnamon
• salt and pepper
• 1/2 cup heavy cream optional

Instructions

• In a large pot add the butternut squash, celery, onion, carrots, apple, and vegetable stock. Bring to a boil and reduce to a simmer. Let simmer until squash is fork tender about 20 minutes.
• Add in thyme, cinnamon, and salt and pepper and using an immersion blender (or blender) blend until smooth and creamy. Use additional salt and pepper if needed. Add heavy cream if desired.

Nutrition

Calories: 213kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 817mg | Potassium: 941mg | Fiber: 6g | Sugar: 12g | Vitamin A: 28413IU | Vitamin C: 52mg | Calcium: 135mg | Iron: 2mg

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Vegetable Egg Rolls

Vegetable Egg rolls are filled with colorful, crunchy flavorful veggies and fried till golden crispy brown. These are a homemade take on a classic take out favorite. Super easy and so delectable you’ll never buy them again!

Always an irresistible finger food, they’re perfect for all occasions. Pair these with Easy Fried Rice and Chicken Chow Mein for delicious copycat versions of your favorite take out dishes.

 

Vegetable Egg Rolls

These are so satisfying with their crunchy savory insides and crispy golden outsides. It’s truly an explosion of texture and flavor. Everyone loves finger food and egg rolls are certainly a favorite. Take them to a party, make them for a special dinner or just because, they will be the hit of the party.

The best part of this recipe is how simple and easy it is. Who knew right?! It’s even simple to roll them so don’t stress it. I’ve got pictures to show you exactly how. Once you make these, you’ll do it again and again.

Egg Roll Ingredients

Fresh tasty veggies fill these delish bites.

• Oil for Frying: Peanut or Canola oil are great for frying
• Purple Cabbage: Adds color and crunch
• Green Cabbage: Classic cabbage used in egg rolls
• Mushrooms: Adds richness and umami flavor
• Red Bell Pepper: Love the vibrant red and taste in these.
• Green Pepper: Sturdy pepper for frying
• Carrots: Shred your own or buy pre packed shredded carrots.
• Soy Sauce: Use regular or low sodium soy sauce.
• Sesame Oil: Savory and extremely flavorful
• Egg Roll Wraps: Find in the refrigerated section of your produce area.

Making Egg Rolls

Super simple and quick.

1. Mix: In a medium sized bowl add the cabbages  mushrooms, bell peppers, carrots, soy sauce, and sesame oil and mix to fully coated.
2. Fill: Lay the egg roll wrappers on a clan surface. Spoon the mixture in to the middle. Fold like a burrito and seal the edges with a little bit of water.
3. Fry: In a medium sized skillet heat 1/2 inch of oil to 350 degrees. Place the egg rolls seal side down first and fry 2-3 minutes. Flip and fry on other side till golden and crispy brown. Remove from the pan with a slotted spoon to a plate lined with a paper towel. Serve with dipping sauce of choice.

Tips and Variations for Veggie Egg Rolls

One of the things I love about this recipe is how versatile it is. Mix it up and make it your own. You can’t go wrong!

• Veggies: You can mix and match the vegetables to your liking. Use a Coleslaw premix, or Broccoli slaw, edamame  and or green onions,  go ahead experiment!
• Heat: Add fresh garlic and ginger for a nice kick
• Sauté: If it’s too crunchy for you, sauté your veggies first to soften them to your liking.
• Chop: Cut your veggies to the same size and keep bite sized for easier eating.
• More: If you sauté your vegetables first, you can add mung bean sprouts, or noodles to add more texture.
• Cover: After you open the egg roll wrappers, cover them with a damp paper towel to keep them moist. They dry out fast.
• Serve: Pick your favorite sauce to go with these, from simple soy sauce to sweet Thai chili sauce.

Bake and Storing Egg Rolls

• Baking: Frying is best but if you’d like to bake these place in a single layer on a  lightly greased baking sheet. Lightly brush the outsides with vegetable oil.  Cook in a preheated oven at 425 degrees for 15-20 minutes, flipping once half way through. They will be golden but not a deep brown and probably not as crispy but still oh so good!
• Storing: These are truly best eaten fresh from the fryer, once they’ve cooled of course. But if you do have left overs let them cool completely and store with layers of paper towel in between to absorb any moisture. Egg rolls will keep about 2-3 days in the fridge. When ready to reheat,  place in a single layer on a baking sheet and bake for 15-20 minutes at 350 degrees. They’ll be tasty, just not as crispy.

More Tasty Asian Recipes to Serve with Egg Rolls

Make an Asian dinner extravaganza with these main dishes paired with these egg rolls.

• Skinny Slow Cooker Kung Pao
• Sweet and Sour Shrimp
• Easy Moo Goo Gai Pan
• Firecracker Chicken
• Thai Sesame Peanut Sauce Noodles

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Vegetable Egg Rolls

Vegetable Egg rolls are filled with colorful, crunchy flavorful veggies and fried till golden crispy brown. These are a homemade take on a classic take out favorite. Super easy and so delectable you'll never buy them again! 

Course Appetizer, Dinner, Main Course

Cuisine American

Keyword Egg Rolls, vegetable egg rolls

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 112kcal

Author Alyssa Rivers

Ingredients

• oil for frying
• half a head purple cabbage sliced
• half a head green cabbage sliced
• 4 oz mushrooms sliced
• one small red bell pepper sliced
• one small green bell pepper sliced
• 1 cup shredded carrots
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 6-8 egg roll wraps

Instructions

• Fill a medium sized skillet with about 1/2 inch of oil and preheat to 350 degrees.
• In a medium sized bowl add the cabbage, mushrooms, bell peppers, carrots, soy sauce, and sesame oil. Mix together until the sauce is coating the vegetables.
• Lay the egg roll wraps on a clean the surface. Spoon the mixture to the middle of the wrap. Start by folding up the bottom corner, then fold in the sides and roll up and seal with water on the edge.
• Fry for 2-3 minutes or until golden and crispy brown. Remove from oil with a slotted spoon and lay on a paper towel lined plate. Serve with soy sauce for dipping if desired.

Nutrition

Calories: 112kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 638mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5346IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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