Step-By-Step Preparation
Begin by washing the potatoes thoroughly. You may peel them if desired, but many families prefer leaving the skins on for extra texture and flavor.
To create the accordion effect, place a potato between two wooden spoon handles or chopsticks. Carefully slice across the potato every quarter inch, stopping when the knife reaches the handles. This prevents cutting completely through the potato.
Repeat with all potatoes.
Lightly grease a 5- to 6-quart slow cooker. Arrange the potatoes inside, keeping the sliced sections facing upward whenever possible.
In a medium bowl, whisk together the cream of chicken soup, melted butter, and ranch seasoning until smooth and creamy.
Pour the mixture evenly over the potatoes, allowing it to flow into the cuts. Do not add water or broth. The potatoes will create sufficient moisture during cooking.
Cover with the lid and cook:
- LOW: 5–6 hours
- HIGH: 3–3½ hours
The potatoes are ready when they can easily be pierced with a fork and the slices have become soft and tender.
Try not to remove the lid frequently, as this releases heat and extends the cooking time.
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