Slow Cooker Foil-Wrapped Potatoes 🥔
Ingredients
4–6 medium whole potatoes (Russet works best)
1–2 tablespoons olive oil or melted butter
Salt and black pepper to taste
Optional add-ins:
2–3 cloves garlic, minced
1 teaspoon dried herbs (rosemary, thyme, or parsley)
A little butter for serving
Instructions
Wash and dry the potatoes thoroughly.
Rub each potato with olive oil, then sprinkle with salt and pepper.
If using garlic or herbs, sprinkle a little on each potato.
Wrap each potato tightly in aluminum foil.
Place the wrapped potatoes in the slow cooker (no water needed).
Cover and cook:
Low: 7–8 hours
High: 4–5 hours
Carefully unwrap and serve with butter, sour cream, cheese, or your favorite toppings.
Tips
Do not stack too tightly so heat can circulate.
Larger potatoes may need an extra hour.
For crispy skin, unwrap and place them in the oven at 220°C (425°F) for 10 minutes after slow cooking.
✅ These come out soft, fluffy, and perfectly cooked—great as a side dish or stuffed with toppings.
