Slow Cooker Baked Potatoes | Kristy's Cottage blog

Slow Cooker Potatoes

This makes a super low-prep and low fuss meal on a busy summer day!  I start the potatoes in the morning and they are ready in time for a light but tasty supper. 

If you want to serve these for lunch, start the potatoes cook in the slow cooker (on Low) over night. Turn the temperature down to Warm in the morning; the potatoes should be moist and hot for lunch.

Servings 8


  • 8 medium to large baking potatoes
  • large slow cooker
  • butter
  • sour cream
  • sea salt and black pepper
  • shredded cheese
  • chives, sliced green onions, cooked bacon or ham or other toppings of choice


  1. Wash potatoes and set on counter to dry for a few minutes. 

  2. Pre heat your slow cooker for a few minutes on Low heat.

  3. Place potatoes in the slow cooker.  I don't wrap or pierce the potatoes... just pile them up in the slow cooker!  

  4. Place the lid over the slow cooker. 

  5. Do not remove the lid!  As the potatoes cook, the slow cooker will fill with steam and the potatoes will cook nicely. 

  6. My potatoes are typically tender and ready to serve after 7 to 8 hours of cooking.  Remove the lid and place the potatoes on plates or a serving platter. 

  7. Enjoy with your favorite baked potato toppings! 

Recipe Notes

You go can as simple or as gourmet as you wish with this meal.  (I typically go with simple.)