How to Stack the Potato Rounds
Slice the russets about ¼ inch thick so they soften at the same rate. Gather a handful of rounds like a deck of cards and stand them on edge in the slow cooker. Pack the rows snugly enough to keep them upright, then pour the butter and broth mixture slowly over the tops so it seeps between the slices.
How to Tell When the Potatoes Are Done
Check a few slices in the middle of the crock. A fork should slide through them easily. The exposed edges may turn golden, depending on how your slow cooker heats. Use a wide spoon or small spatula to lift out portions and keep the layers together.
What to Serve with Savory Russet Disks
Serve these potatoes with meatloaf, roast chicken, or pork chops. Spoon the buttery onion juices over each portion at the table.
5-Ingredient Slow Cooker Savory Russet Disks Recipe Card
Skin-on russet potato rounds stacked upright and slow-cooked in buttery onion broth.
- Prep time — About 20 minutes
- Cook time — 5 to 6 hours on LOW or 3 to 4 hours on HIGH
- Equipment — 5- to 6-quart slow cooker
- Servings — 6
Ingredients
- 3 pounds russet potatoes, scrubbed and sliced into ¼-inch rounds
- ½ cup (1 stick) unsalted butter, melted
- 1½ cups low-sodium chicken broth
- 1 packet (1 ounce) dry onion soup mix
- 1 teaspoon kosher salt, or to taste
Instructions
- Scrub and dry the potatoes. Leave the skins on and slice the potatoes into even ¼-inch rounds.
- Whisk together the melted butter, chicken broth, onion soup mix, and kosher salt. Use a little of the mixture to lightly coat the slow cooker insert.
- Gather the potato rounds into small stacks and stand them on edge in the slow cooker. Arrange the stacks in snug rows with some space below the lid.
- Stir the butter and broth mixture again, then pour it evenly over the potatoes so it runs between the slices. Some of the potato tops will sit above the liquid.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until a fork slides easily through the potatoes in the center of the crock.
- Serve right away, or switch to WARM for up to 2 hours if the slow cooker holds the potatoes at 140°F (60°C) or warmer.
- Spoon some of the cooking juices over the tops. Lift out sections with a wide spoon or small spatula and serve hot with extra juices spooned over each portion.