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.
Variations & Tips
For a spicier kick, add a teaspoon of crushed red pepper flakes to the sauce. You can also substitute the cheddar cheese with pepper jack for a different flavor profile. If you prefer a lighter version, use half-and-half instead of heavy cream. For a more gourmet touch, consider adding sautéed mushrooms or caramelized onions on top of the patties before adding the cheese.
