That’s the start of a super easy and comforting slow cooker dish—russet potatoes cook beautifully this way. Here’s how to turn that idea into something delicious:
🥔 Slow Cooker Sliced Russet Potatoes (No Peeling Needed)
Ingredients
- 4–6 russet potatoes (washed, unpeeled, sliced thin)
- 2–3 tbsp butter (melted) or olive oil
- ½ cup chicken broth (or water)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper to taste
Optional add-ins:
- Shredded cheese (cheddar works great)
- Sliced onions
- Paprika or Italian seasoning
- Cooked bacon bits
Instructions
- Prep the potatoes
- Wash well and slice into thin rounds (about ¼ inch thick).
- Layer in the slow cooker
- Lightly grease the crockpot.
- Add a layer of potatoes → sprinkle seasoning → drizzle butter.
- Repeat layers until everything is used.
- Add liquid
- Pour broth evenly over the potatoes (helps them cook tender).
- Cook
- Low: 5–6 hours
- High: 3–4 hours
- Potatoes should be fork-tender when done.
Optional Cheesy Finish 🧀
- In the last 20–30 minutes, sprinkle shredded cheese on top and cover until melted.
What You Get
- Soft, tender slices with slightly crisp edges (especially near the sides)
- Rich, comforting flavor—like a simple scalloped potato shortcut
💡 Pro Tips
- Don’t skip the liquid—dry potatoes can stick or cook unevenly
- For crispier edges, leave the lid slightly open at the end
- Add a little cream for a richer, more “gratin-style” result
If you want, I can turn this into a full slow cooker meal (potatoes + chicken or beef all in one pot) so you don’t have to cook anything separately.
