1 pound red potatoes (quartered)
2 1/2 pounds boneless pork shoulder
1 (10.5 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese (softened)
1 (1 ounce) package dry ranch salad dressing mix
DIRECTIONS:
Coat slow cooker with nonstick cooking spray.
Place quartered potatoes in the bottom of the slow cooker and place meat on the potatoes.
In a separate bowl whisk together soup, cream cheese, and dressing mix. Spoon over meat and potatoes in slow cooker.
Cover and cook on low temperature setting for 7 to 9 hours or on high temperature setting for 4 hours.
Use the extra sauce as a gravy for the meat and potatoes.
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