Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, June 9, 2015


4 - 6 large baking potatoes
olive or canola oil
salt, optional
Aluminum foil
Toppings such as butter, sour cream, crumbled bacon, cheese, broccoli, pine nuts, garbanzo or kidney beans, chopped green onion, chopped boiled egg, etc.

Scrub potatoes well and allow to dry completely.

Rub oil over the potatoes and sprinkle with salt, if using. Wrap each potato in a piece of aluminum foil and seal.

Place potatoes in slow cooker and place lid on cooker.

Cook on low 6 to 8 hours, depending on size of potatoes.

Serve with your choice of toppings.

Note: File Photo

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