Line your crock pot with aluminum foil leaving enough to cover the potatoes completely. Spray aluminum foil with nonstick cooking spray.
Layer half of the potatoes and sprinkle half of the dry ranch salad dressing mix to coat the potatoes. Top with half of the bacon, cheese, and chives.
Add the remaining potatoes and cover with remaining dry ranch salad dressing mix. Top with remaining bacon and cheese, reserving 1/2 cup cheese and 1 tablespoon of bacon. Add remaining chives, reserving 1 teaspoon. Cover and close tinfoil making sure to seal all openings. Close Crock Pot with lid.
Cook on high heat for 3 to 4 hours until potatoes are fork tender.
Cover with remaining cheese and bacon. Cover and seal, cooking an additional 2 minutes for the cheese to melt. Cover with remaining chives and salt and pepper to taste. Serve.
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