Crockpot Bacon Cheese Potatoes Recipes

Steps:

• Cook the bacon until it is just done but not too crisp.
• 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 ½ cup.
• 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 ½ cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.

Steps:

• Line crockpot with foil, leaving enough to cover the potatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in Crock Pot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Cover with remaining foil. Cover and cook on low for 10 to 12 hours. Notes: Make this recipe bigger if you are expecting company. Great to serve for a brunch!

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
• Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
• Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
• Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
• Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.

Steps:

• Line slow cooker with foil, leaving enough foil to cover potatoes when finished (this will help the potatoes not to stick to the edges and to help them steam. It will also keep them from getting mushy.)
• Layer half each of the bacon, onions, potatoes and cheese in the slow cooker. Season to taste and dot with 1 Tablespoon of butter.
• Repeat layers of bacon, onions, potatoes and cheese. Dot with 1 Tablespoon of butter.
• Overlap with remaining foil. Place lid on slow cooker and cook on low for 6-8 hours. Sprinkle with green onions and serve.

Steps:

• Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
• Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
• Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
• Cover with remaining foil.
• Cover and cook on low for 10-12 hours.

Steps:

• Line crockpot with foil, leaving enough to cover the potatoes when finished. This will prevent sticking and help steam the potatoes. slo Layer half each of the bacon, onions and potatoes in the crockpot. Season to taste with salt and pepper and dot with butter. Repeat layers of bacon, onions, potatoes. Dot with butter. Cover with remaining foil. Cover and cook on Low for up to 6 hours. Check at 4 hours; crockpots vary. Add cheese for the last 20 to 30 minutes and enjoy!