Slow cooker baked potatoes are perfectly tender russet potatoes cooked hands-off in a slow cooker with minimal seasoning. This method is ideal for preparing a large batch for crowds or as an effortless weeknight side dish.
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Wash and scrub the potatoes thoroughly.
Pierce each potato several times with a knife or fork to allow for venting.
Place the pierced potatoes in the bottom of the slow cooker.
Coat the potatoes with avocado oil and season generously with salt and pepper.
Cover the slow cooker and cook on high for 4 hours.
The potatoes are done when a knife can be inserted easily with little to no resistance.
Store cooked potatoes in an airtight container in the refrigerator for up to 5 days; reheat in the microwave or oven until warm.
slow cooker · fork for pricking potatoes
Baking potatoes in a slow cooker typically takes 4-6 hours on low or 2-3 hours on high, depending on potato size and your slow cooker model.
Yes, you can use other varieties, but russet potatoes work best for baking due to their starchy texture. Red or gold potatoes will take slightly less time.
No, the potatoes release their own moisture during cooking. The avocado oil coating helps them cook evenly without added liquid.
Pierce a potato with a fork or knife—it should slide through easily. The skin should feel tender when squeezed with tongs.
Yes, you can wash, oil, and season potatoes up to 24 hours before cooking and store them in the refrigerator until you're ready to slow cook.
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