Step-by-Step Instructions
1. Prep the Potatoes
Scrub the potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry with a clean kitchen towel—removing excess moisture ensures the skins crisp up nicely under the foil.
2. Prick and Season
Using a fork, pierce each potato 4 to 5 times around all sides to allow steam to escape during cooking. Rub each potato evenly with olive oil (or melted butter), then generously sprinkle with coarse sea salt and black pepper.
3. Wrap Firmly in Foil
Wrap each seasoned potato tightly in heavy-duty aluminum foil. The foil locks in the heat and seasonings while preventing the skins from burning against the slow cooker insert.
4. Arrange and Slow Cook
Place the wrapped potatoes into the bottom of a 5- to 7-quart Crock-Pot. Stacking them slightly is fine if cooking a larger batch. Cover with the lid and set to your desired time:
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High: 4 to 5 hours
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Low: 7 to 8 hours
Pro Tip: Test for doneness by gently squeezing a potato (using an oven mitt) or inserting a sharp knife through the foil. It should yield easily with no resistance in the center.
5. Slice, Butter, and Serve
Carefully unwrap the foil (watch out for escaping steam). Slice down the center length of each potato, gently squeeze the ends inward to pop open the fluffy center, and add a generous pat of butter right into the steaming interior.
Key Tips for the Best Slow Cooker Potatoes
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Choose the Right Potato: Russet potatoes are the gold standard for baking due to their high starch content and thick skins, which produce a light, airy interior.
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Uniform Sizes: Select potatoes that are roughly equal in size so they finish cooking at the same time.
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Crispy Skin Shortcut: If crispier skin is preferred, simply unwrap the cooked potatoes at the end and pop them under the oven broiler for 3 to 5 minutes before serving
