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Slow Cooker Smashed Potato Bake – Easy Crispy & Creamy Potatoes. These slow cooker smashed potatoes are soft and creamy inside, with crispy golden edges on top. Made with only four simple ingredients, this easy side dish is perfect for busy days, holidays, or backyard cookouts. It’s a fuss-free way to make potatoes feel special.
This slow cooker potato bake only needs four ingredients, but it looks like you spent hours making it. My neighbor brought something like this to our Memorial Day cookout last year, and everyone loved it so much that the pot was empty in no time.
What makes it so good is the mix of textures — crunchy, golden tops with soft, buttery middles. Best of all, your slow cooker does the work, so your oven stays free for everything else. It’s great for days when you’re busy with work, kids, and holiday cooking, but still want something tasty and a little fancy.
You can serve these smashed potatoes right from the slow cooker for a warm, cozy, family dinner feeling. They go great with burgers, sausages, or steak from the grill. They’re also tasty with baked chicken, meatloaf, or a fresh green salad if you want something lighter.
I like to serve them with something crunchy, like coleslaw or corn salad. A tangy side, like pickles or cucumber salad, also helps balance out the rich, buttery potatoes. If you’re cooking for a lot of people, add a fruit tray and an easy dessert like brownies you can make early.
Ingredients
- 3 pounds small baby gold potatoes, washed and dried
- 1 cup salted butter (2 sticks), melted and split into two parts
- 1½ teaspoons kosher salt
- ⅓ cup fresh chives, chopped small and split into two parts
Slow Cooker Smashed Potato Bake: Instructions
- Rub a little melted butter, or a spray of cooking oil, inside your slow cooker so the potatoes don’t stick and can get crispy.
- Place the washed potatoes inside the slow cooker in one even layer. A little overlap is fine, but don’t stack them too high in one spot.
- Pour about ¾ cup of the melted butter over the potatoes. Turn them gently with a spoon or your hands so they get coated all over. Sprinkle the salt evenly on top.
- Put the lid on and cook on HIGH for 3 to 3½ hours, or on LOW for 5 to 6 hours, until the potatoes are soft enough to poke easily with a fork.
- Once the potatoes are soft, turn the slow cooker to HIGH if it isn’t already. Carefully pour off any extra liquid, but try to leave the butter behind. This helps the potatoes get crispy instead of soggy.
- Use a fork or potato masher to gently press down each potato right in the pot. Flatten them but keep them in one piece, with rough, bumpy edges — these edges turn crispy later.
- Pour the rest of the melted butter over the smashed potatoes, letting it drip into the cracks. Sprinkle half of the chopped chives on top.
- Prop the lid open just a little with a wooden spoon or folded towel so steam can escape. Cook on HIGH for another 45 to 75 minutes, until the tops turn golden and crispy. Check at 45 minutes and cook longer if you want them extra crunchy.
- Right before serving, sprinkle the rest of the chives on top. Serve hot straight from the slow cooker so everyone can scoop up the crispy edges and soft, buttery centers.
