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Comfort food that practically cooks itself… and makes you look like a genius.
You ever have one of those days where you’re just… done? I’m talkin’ dishes in the sink, emails ignored, maybe a sock in the middle of the living room floor (and no clue who it belongs to). That’s exactly the kind of day that brought this recipe into my life.
It was a “throw it in the slow cooker and pray” kind of moment. I had some frozen beef patties, a packet of ranch, and a little heavy cream that was one day away from going bad. I didn’t even defrost the patties, y’all. Just layered them in there, poured that sauce on top, crossed my fingers, and went on with my day.
When I lifted that lid hours later? Lord have mercy. Cheesy, creamy, ranch-y goodness. My husband walked in from work and said, “What smells so good?” I knew right then I had a keeper.
Let me share it with you, so it can save your weeknight too.
Why You’ll Love These Patties — No, Really
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Zero babysitting – just dump, set, and go.
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Saucy, cheesy comfort in every bite.
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Crowd-pleasing magic – even my picky nephew went back for seconds.
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Plays well with all your favorite sides – from mashed potatoes to veggies.
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Customizable – spicy, fancy, low-carb? Yep, you can twist it any way you like.
The Lineup — What You’ll Need (And What You Can Get Away With)
This is a “use what you’ve got” kind of recipe. No perfection required.
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4 frozen beef patties
Yep, frozen. Straight from the bag. Fresh is fine too, but frozen keeps it ultra-lazy — and I mean that in the best way. -
1 packet ranch seasoning
I usually keep a few Hidden Valley packets in the pantry for emergencies like this. Homemade ranch seasoning? Gold star for you. -
1 cup beef broth
Adds savory goodness. Chicken broth or even a bouillon cube with water can step in if needed. -
1 cup heavy cream
Makes the sauce dreamy. Half-and-half is fine. Milk? You can try, but it won’t be as rich. -
1 cup shredded cheddar cheese
The sharper, the better. Or swap it for pepper jack if you’re feeling spicy. Or gouda if you’re feelin’ fancy. -
1 tablespoon cornstarch + a splash of water
This just thickens the sauce at the end. Not required, but definitely recommended. -
Salt & pepper, to taste
Don’t overdo it — the ranch and cheese bring a lot of flavor already.
How To Make It – Real Easy, Real Tasty
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Layer your beef patties in the slow cooker.
No thawing. No fuss. Just lay ‘em in a single layer. -
Mix up the sauce.
In a bowl or big measuring cup, whisk together the ranch packet, broth, and heavy cream. That’s it. Pour it over the patties. -
Lid on, and walk away.
Cook on low for 6–8 hours or high for 3–4 hours. Don’t lift the lid every hour. Just trust the process. (And go fold that laundry.) -
Thicken that sauce.
About 30 minutes before you’re ready to eat, stir together your cornstarch and a little cold water. Pour it in, give everything a gentle stir, and let it simmer into that silky, gravy-like goodness. -
Add cheese — generously.
Sprinkle the cheddar over everything. Cover again and let it melt for 15–20 minutes. You’ll know when it’s ready. It’ll look like a cozy cheese blanket. -
Taste, season, and serve.
Give it a little love with salt and pepper if needed. And boom — dinner’s done.
Want to Make It Your Own? Here’s How
You know how recipes are — just a starting point. Here are a few fun ways to jazz it up:
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Spicy Mama Version: Add red pepper flakes or swap cheddar for pepper jack.
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Mushroom Lover’s Dream: Sauté mushrooms in butter and toss them in before the cheese.
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Low Carb-ish: Skip the thickener and serve it with cauliflower mash or over zoodles.
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Fancy-Pants Edition: Use good grass-fed beef and smoked gouda, and serve with roasted garlic potatoes.
Honestly, whatever you do… don’t overthink it.
What Goes With It? Oh Honey, Let Me Tell You
This dish is saucy, cheesy, and comforting. Which means it pairs beautifully with:
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Mashed potatoes – preferably garlicky and buttery.
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Steamed broccoli – for balance (and color!).
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Corn on the cob – especially with a little chili-lime butter.
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Buttered noodles – simple and soul-soothing.
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Dinner rolls or crusty bread – perfect for soaking up every last drop.
Heck, I’ve even slapped one of these patties on a brioche bun with some arugula and called it a ranch-melt burger. No regrets.
Got Leftovers? Here’s How to Save ‘Em
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Fridge: Store the patties and sauce together in a container for up to 4 days.
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Freezer: Wrap patties individually, pour the sauce into a zip bag, and freeze for up to 2 months. Thaw overnight in the fridge.
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Reheating: Gently warm on the stovetop or microwave in 60-second bursts. Add a splash of broth
Let’s Keep This Chat Going
So—did you try it? Did your teenager actually smile at dinner? I wanna hear all the kitchen gossip. Drop a comment, send a pic, or ping me on socials. Cooking’s better when we do it together, even if it’s just through a screen.
Slow Cooker Creamy Ranch Cheddar Beef Patties
Ingredients
- 4 frozen beef patties
- 1 packet ranch seasoning mix
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tbsp cornstarch
- salt and pepper to taste
Instructions
- Place the frozen beef patties in the bottom of your slow cooker.
- In a bowl, whisk together the ranch seasoning mix, beef broth, and heavy cream until well combined.
- Pour the mixture over the beef patties, ensuring they are fully covered.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.
- About 30 minutes before serving, mix the cornstarch with a little water to form a slurry and stir it into the slow cooker to thicken the sauce.
- Sprinkle the shredded cheddar cheese over the patties, cover, and let cook for an additional 15–20 minutes until the cheese is melted.
- Season with salt and pepper to taste before serving.
Notes
Nutrition