Slow-Cooker Cheesy Bacon Ranch Potatoes

Slow-Cooker Cheesy Bacon Ranch Potatoes

Ingredients:

• 1 bag (28 oz) frozen potatoes O’Brien with onions and peppers, completely thawed
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1 package (1 oz) ranch salad dressing & seasoning mix
• 1/4 cup sliced green onions
• 4 slices cooked bacon, chopped (about 1/2 cup)

Directions:

1. Spray 3 1/2- or 4-quart slow cooker with cooking spray.
2. In large bowl, mix thawed potatoes, soup, 1 cup of the cheese, the sour cream, dressing mix and 3 tablespoons of the green onions; stir well to combine.
3. Spoon mixture into slow cooker. Cover; cook on High heat setting 3 to 3 1/2 hours or until potatoes are tender and completely heated through.
4. Top with remaining cup of cheese, the bacon and remaining tablespoon of green onions. Let stand covered 5 minutes.