Slow Cooker Baked Potatoes Recipes

Steps:

• Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
• Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

Steps:

• Scrub potatoes; pierce each several times with a fork. In a small bowl, mix butter and garlic. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil. , Pour water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 8-10 hours or until tender. Season and top as desired.

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

Steps:

• Scrub/wash potatoes and then dry.
• Poke with fork so they don't burst.
• If desired, rub potatoes w/optional seasonings, I use a bit of oil and sprinkle them with kosher salt.
• Place potatoes in slow cooker. (no foil wrapping necessary).
• Cover, cook on low 8-10 hours.
• Other tips:.
• Wash potatoes night before, for quick prep the next day.
• The skins come out a bit soft so be careful when you remove them.
• I used russet potatoes and they came out great.

Steps:

• Mix together in very large mixing bowl.
• Place in a slow cooker (crock pot).
• Cover and cook on low 5-6 hours or until potatoes are tender.
• Recipe Note: This is great to take to a carry-in dinner.

Steps:

• Prick the potatoes with a fork several times,
• Rub potatoes with olive oil, sprinkle with salt and wrap tightly in foil.
• Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hrs or Low for 7 1/2 to 8 hrs

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

Steps:

• Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.