Slow Cooker Russet Potato Slices (Set-It-and-Forget-It)
Ingredients
4–5 russet potatoes, scrubbed (no need to peel)
3 tbsp olive oil or melted butter
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika (optional but tasty)
½ tsp Italian seasoning or dried thyme (optional)
½ cup chicken or vegetable broth (keeps them tender)
Optional add-ins (highly recommended):
½ cup grated Parmesan
1 cup shredded cheddar or mozzarella
½ onion, thinly sliced
Fresh parsley or chives for serving
Instructions
Slice the potatoes into ¼-inch rounds and toss them straight into the slow cooker.
Drizzle with olive oil or butter.
Season with salt, pepper, garlic powder, paprika, and herbs.
Pour in the broth, then gently stir to coat everything.
Cover and cook
LOW: 5–6 hours
HIGH: 2½–3 hours
(Potatoes should be fork-tender.)
If using cheese, sprinkle it on during the last 20–30 minutes, cover again, and let it melt.
Finish with herbs and serve warm.
Serving Ideas
Perfect side for chicken, steak, or sausages
Add cooked bacon bits for a loaded-potato vibe
Serve with a dollop of sour cream or yogurt 😍
