When it comes to comfort food, few dishes are as beloved as the humble baked potato. It’s warm, fluffy, and incredibly versatile—perfect as a side dish, a main course, or a potluck favorite. But while baking potatoes in the oven is the traditional route, there’s a genius method that takes all the fuss out of the process while delivering mouthwatering results: wrapping your potatoes in aluminum foil and letting your crock pot do all the work.

That’s right—using your slow cooker to make baked potatoes is not only simple, but it also creates soft, flavorful spuds with crispy skins and fluffy insides, all without heating up your kitchen or needing to monitor the oven. To get started, you’ll want to gather a few basic ingredients and tools. First, select however many potatoes you’d like to cook—Russet potatoes are ideal due to their high starch content and fluffy texture. You’ll also need olive oil, salt, aluminum foil, a fork, and of course, your slow cooker. Begin by thoroughly scrubbing each potato to remove any dirt, then pat them dry with a paper towel. Next, take a fork and poke holes all over the surface of each potato.

This step is important because it allows steam to escape during the cooking process, which helps prevent any messy explosions and ensures even cooking. Once your potatoes are prepped, drizzle each one with olive oil and use your hands to evenly coat them. Follow up with a sprinkling of salt to enhance flavor and help create that perfectly seasoned skin. If you want to add a little extra flavor, you can include spices like garlic powder or smoked paprika, but classic olive oil and salt will do the job beautifully. After seasoning, it’s time to wrap each potato individually in aluminum foil. Tear off a square of foil large enough to completely encase the potato, then wrap it snugly so that no part is exposed.

The foil locks in moisture and heat, helping to cook the potatoes thoroughly while keeping them tender and flavorful. Once all your potatoes are wrapped, place them into your crock pot. You can stack them if needed—just make sure they’re not packed too tightly, so the heat circulates evenly. Set the crock pot on low and cook the potatoes for 7 to 8 hours. If you’re pressed for time, use the high setting and cook them for 4 to 5 hours instead. During this time, your kitchen will remain cool and your oven will stay free for other dishes. After the cooking time is up, use tongs or an oven mitt to carefully remove the hot foil-wrapped potatoes from the crock pot. Unwrap one to check for doneness—it should be soft all the way through and steamy on the inside. If the fork slides in easily, they’re ready to serve.

Now comes the best part: toppings. Baked potatoes are like blank canvases waiting for your creativity. Classic garnishes include butter, sour cream, shredded cheddar cheese, chives, and crispy bacon bits. Want to turn your potato into a full meal? Load it with chili, pulled pork, broccoli and cheese, or taco ingredients. The possibilities are endless, and everyone can customize their potato exactly how they like it. What makes this slow cooker method so special is the texture and flavor it brings out in the potatoes. The long, gentle cook time allows the starches to break down slowly, resulting in a creamy, melt-in-your-mouth interior, while the foil traps just enough moisture to keep them from drying out. Plus, there’s no need to babysit the oven or worry about uneven cooking. It’s set-it-and-forget-it cooking at its best. This method is perfect for busy weekdays, hosting large groups, or prepping ahead for meals. You can cook several potatoes at once and store extras in the fridge to reheat later for quick lunches or dinners. Once you try baked potatoes in the crock pot, you’ll wonder why you ever used the oven. It’s easy, convenient, and yields restaurant-quality results with minimal effort. Whether you’re serving them at a backyard barbecue, a holiday feast, or a quiet weeknight dinner, these foil-wrapped slow cooker potatoes are sure to be a hit.