The magical slow cooker
– 1 lb. center cut bacon – 5 russet potatoes – 4 oz. cream cheese – 10.5 oz. cream of chicken soup – 1/2 cup salted butter melted – 1 oz. ranch seasoning mix – 1 Tbsp. minced garlic – 1/2 tsp. black pepper Optional topping: – 4 oz. cheddar cheese shredded
Cook and chop bacon. Peel and thinly slice the potatoes. Warm the cream cheese in the microwave for 30 seconds. 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 coating of cooking spray in the slow cooker. Arrange potato slices in a shingle pattern, slightly overlapping. Top with ½ of the chopped bacon, pour cream cheese over the potatoes and top with 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!