Do Potatoes Cook Well in a Slow Cooker?
Yes, potatoes are one of the easier vegetables to cook in a slow cooker. They are dense and hold up to long, gentle heat, so they suit side dishes, baked-style potatoes, mashed potatoes and cheesy casseroles. The main things to get right are the size of the pieces, how much liquid you add, and how long you cook them.
Exact times vary with your slow cooker model, how full it is and how large the potatoes are, so treat any time below as a range and check with a fork.
How Long Do Potatoes Take to Soften?
Recipes for cubed or halved small potatoes tend to land in these ranges:
| Potato prep | Low | High |
|---|---|---|
| Baby or small potatoes, halved | about 5 to 6 hours | about 3 to 4 hours |
| Chopped potatoes (1 to 2 inch pieces) | about 4 to 6 hours | about 2 to 3 hours |
| Whole medium russet potatoes (baked-style) | about 7 to 8 hours | about 4 to 5 hours |
These are approximate. Start checking at the early end of the range. A fork or knife should slide in with little resistance. If the center is still firm, keep cooking and check again in 30 minutes.
On the question of whether 4 hours on high equals 8 hours on low: it is often used as a rough rule of thumb, but it is only approximate, and dense potatoes can behave differently from soft ingredients. Use it as a starting point rather than a guarantee.
Do You Need Liquid for Slow Cooker Potatoes?
It depends on the style of potato dish.
- Roasted or herb potatoes: Most recipes use a coating of olive oil or melted butter plus seasoning and little or no added liquid. Potatoes release some moisture on their own.
- Baked-style whole potatoes: Many recipes use no liquid at all. Pricking the skins and wrapping each potato in foil is a common approach, though some cooks skip the foil.
- Mashed potatoes, soups and casseroles: These use broth, milk or cream. For mashed potatoes, a small amount of broth is typical, since you add dairy later. See our crockpot mashed potatoes guide for the details.
- Cheesy potatoes: The cheese sauce or soup provides the moisture. Our slow cooker cheesy potatoes recipe shows how this works.
If you do add liquid, a little goes a long way. Potatoes sitting in a deep pool of liquid are more likely to turn soft and watery rather than browned and seasoned.
Can You Put Raw Potatoes in a Slow Cooker?
Yes. Raw potatoes are the normal starting point. You do not need to boil or microwave them first. Cut them to a similar size so they finish together, and toss them in oil or butter so the seasoning clings.
When Should You Add Potatoes?
Potatoes usually go in at the start. They take longer than many vegetables to soften, so put them at the bottom of the pot, where they get the most direct heat, and layer faster-cooking ingredients above them. If you are cooking potatoes alongside meat in a roast, the potatoes usually sit under or around the meat. Softer vegetables, such as zucchini or peas, are better added in the last part of cooking. For more on mixing vegetables, see our slow cooker vegetable recipes guide.
A Basic Method for Herb Potatoes
- Cut 1.5 to 2 pounds of baby or small potatoes in half, or chop larger ones into 1 to 2 inch pieces.
- Toss with 2 to 3 tablespoons of olive oil or melted butter, a teaspoon of garlic powder or a couple of minced garlic cloves, a teaspoon of dried herbs, salt and pepper.
- Add to a 5 to 6 quart slow cooker and cover with the lid.
- Cook on low for roughly 5 to 6 hours or on high for roughly 3 to 4 hours, until fork-tender.
- Avoid lifting the lid often, since each peek lets out heat and adds time.
- Finish with fresh herbs and a pinch of flaky salt.
For crispier edges, you can transfer the cooked potatoes to a hot oven or air fryer for a few minutes, though this is optional. For another way to crisp potatoes, see crispy air fryer hash browns or air fryer sweet potato recipes.
Troubleshooting
- Potatoes are still hard: Pieces may be too large, the cooker may be overfilled, or the lid was lifted often. Cook longer and cut smaller next time.
- Potatoes are mushy or falling apart: They were likely cut too small or cooked too long. Waxy potatoes such as red or baby gold generally hold their shape better than russets.
- Potatoes look watery: There may be too much liquid, or other vegetables released water. Use less liquid next time, or drain before serving.
- Potatoes darkened: Cut potatoes can brown when exposed to air. Keep cut pieces in cold water until you are ready to load the cooker, and drain well.
Which Potatoes Work Best?
- Baby, red or Yukon Gold potatoes: Waxy and medium-starch types usually keep their shape, which is good for roasted-style sides.
- Russets: Starchy and fluffy, good for baked-style and mashed potatoes, but they break down more easily when cut and cooked in liquid.
Storage and Leftovers
Refrigerate cooked potatoes in a covered container within two hours of cooking, and reheat until hot throughout. Leftovers work well in hash or soup, and quality is best within a few days.