Taste one potato and add a pinch more salt if needed, tossing gently to distr
ibute. Serve the potatoes hot straight from the slow cooker, spooning some of the buttery garlic mixture over each portion. Keep the slow cooker on WARM if you’re serving over a couple of hours.
Cooked potatoes glistening with butter in the slow cooker
Cooked potatoes glistening with butter in the slow cooker
Variations & Tips
To switch up the flavor, add 1 teaspoon dried Italian seasoning or dried parsley with the salt and garlic powder for an herby version, or 1/2 teaspoon smoked paprika for a subtle smoky note that’s perfect with grilled meats. For cheesy potatoes, sprinkle 1 to 1 1/2 cups shredded cheddar or Monterey Jack over the cooked potatoes, cover, and let it melt on LOW or WARM for about 10 minutes before serving.
You can also top individual servings with sour cream, Greek yogurt, crumbled bacon, or chopped green onions to make them feel more like loaded baked potatoes. If you prefer a lighter option, swap half the butter for 2 tablespoons olive oil, drizzled over the potatoes before cooking.
Serving of slow cooker potatoes topped with sour cream and green onions
Serving of slow cooker potatoes topped with sour cream and green onions
For meal prep, cook a full batch and refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or in a covered dish in a 350°F oven until warmed through. For food safety, always start with clean, firm potatoes and scrub the skins thoroughly since you are leaving them unpeeled.
Do not cook these on a warm setting from the start—use HIGH or LOW only—so the potatoes move through the temperature “danger zone” (40°F–140°F) quickly. Avoid leaving cooked potatoes at room temperature for more than 2 hours (1 hour if it’s very warm) to reduce the risk of bacterial growth, and refrigerate leftovers promptly. If any potatoes have green patches or sprouting eyes, cut those off generously before cooking, or discard heavily green or shriveled potatoes.
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