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Prep Time: 15 Minutes Cook Time: 405 Minutes |
Ready In: 420 Minutes Servings: 6 |
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Beat the heat and keep your kitchen cool by serving this delicious and creamy potato dish to go with your grilled dinner. This is one recipe where I break my no canned soups credo. It's just too good to pass up. This recipe is from BHG's Slow Cooker Book. Ingredients:
2 1/2 lbs small red potatoes, quartered |
1 (8 ounce) container sour cream |
1 (1/16 ounce) package buttermilk ranch salad dressing mix |
1 (10 1/2 ounce) can condensed cream of chicken soup |
Directions:
1. Place the cut up potatoes in the crock pot.
2. In a small bowl, mix together the remaining ingredients and then spoon over the potatoes.
3. Stir to blend well.
4. Cover; cook on low setting for 7 hours.
5. Stir gently before serving.
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