1. Begin by rinsing the baby potatoes thoroughly and cutting them in half. This helps them cook evenly and absorb all the wonderful flavors.
2. In a large mixing bowl, combine the melted butter, ranch seasoning, garlic powder, salt, and pepper. Stir well to create a fragrant, creamy mixture.
3. Add the halved potatoes to the bowl and toss until they are well-coated with the butter and seasoning mix.
4. Transfer the seasoned potatoes to your slow cooker, spreading them out evenly. Cover and cook on low for 4-5 hours, or until the potatoes are tender when pierced with a fork.
5. About 30 minutes before serving, sprinkle the shredded cheddar cheese over the potatoes. Cover and allow the cheese to melt into gooey perfection.
6. If you’re using sour cream for added creaminess, stir it in just before serving to combine.
7. Garnish with fresh parsley for a pop of color and freshness. Serve hot and enjoy!

One tip from my mom: use a crockpot liner for easy cleanup. It’s a lifesaver when you’re juggling a busy schedule!