Slow Cooker “Baked” Potatoes


The baked potato is such a classic side that pairs well with such a wide variety of entrees and we’ve all been making them as long as we can remember, but have you ever tried cooking them in the slow cooker instead of the oven? I finally tried it today and it works perfectly well! You end with these moist potatoes that are perfect for so many topping options. One of my go to options is loaded potatoes, like those pictured, with cheddar, bacon, sour cream and chives. These are perfect for working days because you can add them to the slow cooker then come home 8 hours later to dinner nearly ready (if you want to go with loaded potatoes or potatoes with this easy broccoli cheese sauce. Or you could make these then if you have another slow cooker you could make some sort of slow cooker chicken dish or chili. I love filling potatoes with chili!).

Slow Cooker Baked Potatoes | Cooking Classy

The other great thing about this slow cooker method is that it frees up the oven for another use. I’m thinking dessert :). Once you try this simple method you’ll want to use it time and time again! 

Slow Cooker Baked Potatoes | Cooking Classy Slow Cooker Baked Potatoes | Cooking Classy Slow Cooker Baked Potatoes | Cooking ClassySlow Cooker Baked Potatoes | Cooking ClassySlow Cooker Baked Potatoes | Cooking Classy


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Slow Cooker “Baked” Potatoes

4.5 from 2 votes

Yield: 4 - 6 servings

Prep Time: 5 minutes
Cook Time: 8 hours


  • 4 - 6 medium russet potatoes (nothing over 10 oz each)
  • 4 - 6 tsp olive oil
  • Freshly ground sea salt and pepper
  • 1/2 cup water


  1. Scrub and rinse potatoes then dry. Lay each potato on a square of aluminum foil (large enough to fully cover), drizzle 1 tsp olive oil over each potato and rub around potato to evenly coat. Sprinkle with sea salt and pepper (I used a slightly heaping 1/8 tsp salt and about 1/16 tsp pepper per each). Wrap foil around each potato.
  2. Pour 1/2 cup water into a 6 or 7 quart slow cooker then transfer potatoes to slow cooker. Cover with lid and cook on high heat 4 - 5 hours or low heat 7 - 9 hours, until potatoes are tender (smaller potatoes will cook faster than the larger). Serve warm with desired toppings.
  3. Method adapted from Cook's Illustrated (they used vegetable oil cooking spray in place of olive oil which would also work fine).
Slow Cooker Baked Potatoes | Cooking Classy


  • Anna: Tried this as I love a jacket potato ???? mid week with cheese and tuna!!! Putting it in the slow cooker before work means I can come home and not have to put it in the oven for 1h30.

    The potato from the slow cooker was fluffy and really tasty ????

    5/5 for slow cooker tip March 2, 2018 at 12:11pm Reply

    • Jaclyn: Thanks Anna – so glad you enjoyed them! March 2, 2018 at 2:16pm Reply

  • serge: wash the potato…rinse them but don’t dry them…wrap in tight foil 4 hours on high…water helps steam them. December 27, 2017 at 7:54pm Reply

  • Pen: Thanks for this tip! I love looking for new ways to use my slow cookers! I have a larger one and a small one. The small one makes great soups, rice pudding and now it could do a baked potato for one!
    Any other marvellous ideas please? :) January 16, 2017 at 9:46am Reply

  • Kathy: My mother use to always make baked potatoes in the microwave and “poke” them with a fork. Do you have to do the same for the crockpot? July 18, 2016 at 9:08am Reply

  • Amie: Confession: I’m from Idaho and I never liked baking potatoes. For some reason, they just never turned out right. But then I saw your post, tried it, and IT WORKED! YES!! We now love eating our potatoes :). They are perfectly fluffy. Thanks again! April 11, 2016 at 5:55pm Reply

    • ANA: I felt the same way about cooking potatoes! May 31, 2017 at 12:32pm Reply

  • Angie: I like your slow cooker baked potato recipe and am linking to it in a blog post about baked potatoes. April 7, 2016 at 10:47pm Reply

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