From the Slow Cooker Archives

Slow Cooker Enchilada Soup

I don’t usually fire up (ok, turn on) my crockpot during the hot summer, but storms were brewing. I decided to make an exception and make a fantastic slow cooker enchilada soup. Tender, falling apart chicken is slow cooked in a pool of enchilada sauce goodness. Deep flavors, and a bit spicy. I love spicy and this soup does not disappoint.

Roasted Corn Adds Flavor

Since fresh corn is in season I tossed a few ears on the grill to roast them, then cut off the kernels for this slow cooker enchilada soup, but right-out-of-the-can works great too. You can roast canned corn if you wish. Just drain it well, dump it out on a sheet pan, and place under the broiler (keeping an eye on it) until it starts to char a bit. Done.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker French onion soup.

Print Pin

5 from 1 vote

Slow Cooker Enchilada Soup

Tender, falling apart chicken is slow cooked in a pool of enchilada sauce goodness. Deep flavors, and a bit spicy. I love spicy and this soup does not disappoint.

Course Main

Cuisine American

Keyword crockpot, slow cooker, soup, southwestern

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 95kcal

Author Based on a recipe from Gimme Some Oven

Equipment

slow cooker

Ingredients

2 chicken breasts boneless skinless, about 1 pound or so
2 cups chicken stock
1 28 ounce enchilada sauce
2 14 ounce black beans rinsed, drained
1 14 ounce fire-roasted diced tomatoes
1 15 ounce whole-kernel corn I substituted 2 cups of roasted fresh corn, about 3 ears.
1 4 ounce green chiles diced
2 cloves garlic minced
1 white onion diced
1 teaspoon ground cumin
1 teaspoon kosher salt
hot sauce to taste (I used 1/4 cup Cholula)
Desired garnishes chopped fresh cilantro, cheese, chopped red onion, sour cream, tortilla strips, etc

Instructions

Add all ingredients to a slow cooker.
Stir and set cooker to low.
Cook for 6-8 hours or until the chicken is tender but not falling apart.
Remove the chicken to a cutting board and shred with two forks.
Return the meat to the slow cooker and continue cooking 30 more minutes.
Serve topped with desired garnishes.

Notes

Substitute canned roasted jalapenos for the chiles for a nice kicked-up version!

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Sweet-and-Sassy Appetizer Meatballs

Everyone’s seen them. Everyone’s had them. The key to really good appetizer meatballs? The BBQ sauce. And good meatballs too of course. I had some leftover pre-made meatballs, so that’s what I ended up using. The sauce has to be a little sweet. And I want some bite behind that kiss. Know what I mean? These sweet-and-sassy appetizer meatballs are the perfect combination of both.

Get Sauced

We’re big fans of Grandma Foster’s sauces. The smooth & spicy has just the right amount of kick, and is perfect on ribs, pulled pork… and in these sweet-and-sassy appetizer meatballs! If you don’t have Grandma Foster’s where you’re at, our second-best (and it’s a very close second) is the BBQ sauce from Weber. You can find it at your local grocery store. Of substitute whatever your favorite is. Just make sure it has a little kick to it.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker bourbon cocktail sausages and my peach and chili sauce meatballs.

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5 from 1 vote

Sweet-and-Sassy Appetizer Meatballs

Everyone’s seen them. Everyone’s had them. The key to really good appetizer meatballs? The BBQ sauce. And good meatballs too of course.

Course Appetizer

Cuisine American

Keyword meatballs, spicy, sweet

Cook Time 20

Total Time 20

Servings

Calories 65kcal

Author Mike

Ingredients

1 16 ounce cranberry sauce
1 bottle your favorite BBQ sauce
2 1 pound meatballs cooked, frozen, thawed

Instructions

Add cranberry sauce and BBQ sauce to a large pot over medium heat. Cook until the cranberry sauce is melted, stirring often.
Add the meatballs and cook until heated through, about 10 minutes.

Notes

I served these in a fondue pot to keep them warm, but a crockpot also works well.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow-Cooker Shredded Mexican Beef

Wow. Just wow. I admit, I usually make quick tacos when I’m making tacos. Ya know the kind. Brown some ground beef with taco seasoning. Add some taco sauce. Boom. Done. And good. Well, that version is good. But this slow-cooker shredded Mexican beef is better.

Sure it takes a day to make the beef, but man is it ever worth it. The meat comes out unbelievably flavorful and tender and juice. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it. There’s nothing it isn’t good on, from tacos to nachos to quesadillas to burritos to whatever.

Slow-Cooker Shredded Mexican Beef Nachos

Add Some Spicy Sauce

If you’re looking for a great spicy sauce to top your nachos (or tacos) with, try our Southwestern sauce. It really goes well with this slow-cooker shredded Mexican beef. Taco sauce is a great topper too. Or even just ‘plain old’ sour cream.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my Mexican beef ribs and my slow cooker Mongolian beef.

Print Pin

4 from 1 vote

Slow-Cooker Shredded Mexican Beef

Course Main

Cuisine Mexican

Keyword beef, crockpot, Mexican, slow cooker

Prep Time 5

Cook Time 10

Total Time 10 5

Servings

Calories 316kcal

Author Based on a recipe from Valerie’s Kitchen

Equipment

slow cooker

Ingredients

2 4 ounce fire-roasted diced green chiles
1 4 ounce fire-roasted diced jalapenos
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cloves garlic minced
Kosher salt to taste
ground black pepper to taste
3 pounds chuck roast boneless, trimmed as desired

Instructions

Combine all but the roast in a small bowl.
Rub the spice mixture over the roast, getting all sides.
Place roast into a slow cooker and cook on low for 8-10 hours or until fall-apart tender.
Remove roast (carefully, as it will tend to fall apart) to a cutting board and chop or shred as desired.
Return to the slow cooker for serving.

Notes

The meat gets even better the next day. I made this on a Sunday for several easy weekday meals.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow-Cooker Bourbon Cocktail Sausages

I wasn’t going to post these slow-cooker bourbon cocktail sausages when I first made them. I didn’t think that the world needed another cocktail sausage recipe. But after making them, and watching them disappear at a family get-together, I decided I just had to share.

Tasty Yet Easy

Slow-cooker bourbon cocktail sausages are very, very simple, yet very, very delicious. I actually left out the bourbon and was still left with a (just slightly) spicy sauce that was wonderful with the smoked sausage slices. It’s hard to stop eating these sausages.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

I used sliced smoked sausage when I made these slow cooker bourbon cocktail sausages, but you could just as easily add Lit’l Smokies cocktail links. Make sure you let everything get happy in the slow cooker for the full 3 hours. The sauce will flavor the sausages over time, so give them time.

Also try my sweet-and-sassy slow cooker appetizer meatballs and my tailgate cocktail smokies.

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5 from 1 vote

Slow-Cooker Bourbon Cocktail Sausages

Course Appetizer

Cuisine American

Keyword cocktail, crockpot, sausage, slow cooker

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 223kcal

Author Based on a recipe from Betty Crocker

Equipment

slow cooker

Ingredients

1 pound smoked sausage cut diagonally into 1/2″ slices
1 12 ounce chili sauce
⅓ cup bourbon optional
¼ cup brown sugar packed
2 tablespoons white onion grated
dried red pepper flake or hot sauce, to taste (optional)

Instructions

Brown the sausage in a skillet over medium-high heat. Drain well.
Combine the chili sauce, bourbon, brown sugar, onion and red pepper flake or hot sauce in the bottom of a slow cooker.
Add the sausage and stir.
Cook on low for 3 hours.

Notes

You can also use Polish sausage, kielbasa or even large hot dogs.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker White Chocolate Peppermint Pretzel Candy

This slow cooker white chocolate peppermint pretzel candy was divine. I don’t know why I didn’t think of melting chocolate in a slow cooker. I’ve always been somewhat challenged at melting chocolate, be it in the microwave or in a double boiler. I always over melt it or something and it ends up thick, gloppy and just a big huge pile of chocolate sadness. My success rate was pretty low.

The slow cooker made it as easy as it could be, turning out the perfectly creamy smooth chocolate. They are nice and crunchy and packed with peppermint flavor. These were an instant holiday success in our household (and at my wife’s office!).

Delicious Crunchiness

The chocolate mixture in this slow cooker white chocolate peppermint pretzel candy was very easy to work with. I didn’t have to rush to get the mix onto the baking sheets before it began to set. I had plenty of time to do it right.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

This candy was easy to make in part because of the shortening. I think that the low-and-slow melting of the chocolate in the slow cooker also helped. I plan on using this same approach with any future chocolate goodies that I make.

Also try my chocolate-dipped peanut butter Bugles.

Print Pin

5 from 1 vote

Slow Cooker White Chocolate Peppermint Pretzel Candy

Course Snack

Cuisine American

Keyword candy, crockpot, slow cooker

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 449kcal

Author Inspired by a recipe from Number 2 Pencil

Equipment

slow cooker

Ingredients

5 tablespoons butter flavored shortening
26 ounces white chocolate chips
½ teaspoon peppermint extract
1 15 ounce mini pretzel twists crushed
½ cup peppermint candy finely crushed, plus more for topping
3 ounces semi-sweet chocolate chips

Instructions

Place the shortening into your slow cooker set to low.
Add the white chocolate chips. Cover and let melt at least 20 minutes, until creamy smooth, stirring often.
Meanwhile, line 3 large baking sheets with parchment paper.
Stir in the peppermint extract.
Slowly stir in the pretzel pieces and 1/2 cup of the crushed candies. Make sure they are all well combined.
Spoon the mixture out onto the baking sheets.
Sprinkle with the remaining crushed peppermint candies. Let sit at least 30 minutes until firm.
Melt the semi-sweet chocolate chips per the package instructions.
Drizzle or pipe over the pretzel candies.
Let cool before serving or packaging.

Notes

Store in an air-tight container.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Slow Cooker Vietnamese Ribs

I almost bailed. I almost didn’t post these slow cooker Vietnamese ribs. To be truthful, they stunk up the house. Seriously. There’s tons of fish sauce in them, and if you’ve used fish sauce before you know it stinks. And then some. But, here’s the crazy part: they’re crazy delicious. That surprised the heck out of me.

I Had No Idea

That fishy smell disappeared and left me with a rack of completely fall-off-the-bone ribs that I devoured like I hadn’t eaten in two weeks. Who would’ve thought? Slow cooker Vietnamese ribs are amazing. This is one of the most surprisingly good dishes I’ve ever had. I was totally wrong to be pessimistic about these ribs.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

I’d keep an eye on these after about 6 hours. I cooked mine the full 7 hours before placing them under the broiler. You may want to take the ribs out sooner if you prefer yours to stick to the bone a bit instead of completely falling off. Mine definitely came out tender.

Also try my oven baked ribs, sweet-and-sour grilled country-style ribs, and my slow cooker baby back ribs.

Print Pin

5 from 1 vote

Slow Cooker Vietnamese Ribs

After a few hours you are rewarded with a rack of completely fall-off-the-bone ribs that are completely different than any ribs you've had before.

Course Main

Cuisine American

Keyword crockpot, ribs, slow cooker

Prep Time 15

Cook Time 8

Total Time 8 15

Servings rack

Calories 1587kcal

Author Based on a recipe from Martha Stewart’s Slow Cooker cookbook

Equipment

slow cooker

Ingredients

1 rack baby back ribs cut into sections so they fit into your slow cooker
2 shallots chopped fine
¼ cup fish sauce
¼ cup honey
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Place ribs into the slow cooker.
Stir together the shallot, fish sauce, salt and pepper.
Pour over ribs.
Cover and cook on low for 7 hours or until the meat is starting to fall off the bones, rotating the ribs after 3 1/2 hours.
Turn on your broiler. Carefully transfer the ribs to a foil-lined baking sheet and place under the broiler, meat side up, for 4-5 minutes or until nicely browned.
Pour the juices that remain in the slow cooker thru a sieve and into a sauce pan.
Bring to a boil and then reduce to a simmer for 15 minutes until nice and thick.
Serve ribs brushed with reduced sauce.

Notes

Keep an eye on the ribs when placing under the broiler.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Tortellini Soup

I thought this slow cooker tortellini soup was absolutely fantastic. The sauce was perfect. Nice and tomato-y. But the big hit for me was the tortellini. It absorbed some of the great sauce and became great little scrumptious bites. I used fresh tortellini, but frozen would work just as well. So would ravioli.

It’ll Warm You To The Bone

Sprinkled with a bit of freshly grated Parmesan, this slow cooker tortellini soup was the ideal dish on a cool day.

Fennel can be a little too strong (that licorice flavor can drown out everything!), so use as much or as little as you like. Or not. And don’t be afraid to add a few splashes of hot sauce or a good amount of dried red pepper flake for some kick.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker spicy kielbasa cabbage soup. Perfect on a cool day.

Print Pin

5 from 1 vote

Slow Cooker Tortellini Soup

I thought this slow cooker tortellini soup was absolutely fantastic. The sauce was perfect. Nice and tomato-y

Course Main

Cuisine American

Keyword crockpot, slow cooker, soup, tortellini

Total Time 7

Servings

Calories 448kcal

Author Based on a recipe from Chelsea’s Messy Apron

Equipment

slow cooker

Ingredients

1 pound ground beef extra lean, or substitute ground Italian sausage
½ cup yellow onion chopped
2 cloves garlic minced
1 28 ounce crushed tomatoes
1 14.5 ounce petite diced tomatoes
1 6 ounces tomato paste
1 10.75 ounce condensed tomato soup
1 teaspoon white sugar
1 ½ teaspoon dried basil divided
½ teaspoon fennel seed optional
1 teaspoon Italian seasoning
½ tablespoon kosher salt adjust to preference
¼ teaspoon ground black pepper
3 cups beef broth
1 pound tortellini frozen cheese filled tortellini
4 tablespoons parsley optional
freshly grated Parmesan cheese for topping, if desired
ricotta cheese for topping, if desired

Instructions

In a large skillet over medium heat, crumble and brown the ground beef until cooked through. Add the onion and garlic in the last few minutes of the cooking. They don’t need to cook or get all the way tender, I just like them to have a little bit of that “skillet-cooked” flavor.
While the beef is cooking, pour the crushed tomatoes, petite diced tomatoes, tomato paste, and tomato condensed soup in the slow cooker. No need to drain any of the cans!
Add in the sugar and seasonings – the dried basil, fennel, Italian seasoning, salt, and pepper.
I loved the amount of seasoning in this soup, but definitely adjust these seasonings to your personal preference. You can always start with less seasoning and add more.
Stir in the cooked ground beef with onions and garlic. Add in the beef broth (I dissolved beef bouillon cubes into boiling water).
Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours.
About 15-20 minutes before you are ready to serve, pour the frozen tortellini’s into the soup. Turn the slow cooker up to high (or leave it if it was already on high) and let the tortellini cook.
Serve in bowls with freshly grated Parmesan cheese, a large spoonful of ricotta cheese (I love stirring these cheeses in – SO good), any extra seasonings you want, and some freshly chopped parsley.

Notes

Serve with a slice of hot garlic bread.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Tomato Sauce

I would’ve liked to have made this slow cooker tomato sauce using tomatoes from our garden. For some reason, our tomatoes just didn’t produce this year. Usually I have to worry about the raccoons stealing them but not this time. They just didn’t come out. So, Plan B, I picked up a big batch of ripe tomatoes at the grocery store. The end result came out very, very flavorful. Quite honestly, I had my sights set on using this sauce to make pizza sauce, but it’s so good by itself you could easily serve it as-is as tomato soup.

Use Ripe Tomatoes Only

I used Roma tomatoes because I like how they taste. You can substitute any good tomato, just make sure they’re good and ripe. Do not use those hard-as-cardboard tomatoes you often find at your grocery store. If you’re lucky enough to be near a farmer’s market, it’s well worth the trip. When tomatoes are at peak you’ll want to make several batches of this slow cooker tomato sauce and freeze it for later.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my roasted tomato sauce.

Print Pin

4 from 1 vote

Slow Cooker Tomato Sauce

I would’ve liked to have made this slow cooker tomato sauce using tomatoes from our garden. For some reason, our tomatoes just didn’t produce this year.

Course Sauce

Cuisine American

Keyword crockpot, sauce, slow cooker, tomato

Prep Time 15

Cook Time 6

Total Time 6 15

Servings cups

Calories 203kcal

Author Based on a recipe from Grow A Good Life

Equipment

slow cooker

Ingredients

5-6 pounds Roma tomatoes
3 cloves garlic minced
1 medium sweet onion chopped
1 medium carrot chopped
2 tablespoons extra virgin olive oil
1 bay leaf
2 tablespoons fresh parsley chopped
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried rosemary
1 pinch red pepper flakes
Kosher salt to taste
freshly ground black pepper to taste
Honey or sugar, optional

Instructions

Rinse tomatoes and cut in half. Place into a large slow cooker.
Add the garlic, onion, carrot, oil, bay leaf and parsley.
Lightly grind the basil, oregano, thyme, rosemary and pepper flakes using a mortar and pestle. Add to the slow cooker.
Cook on low for 4-6 hours or until the tomatoes have softened, stirring occasionally.
Let cool for 30 minutes.
Working in batches, transfer the tomato mixture to a blender or food processor and process until smooth.
Transfer the pureed liquid to a strainer and remove the pulp, seeds, etc, leaving the tomato sauce.
If the sauce is too thin you can slowly simmer it in a sauce pan on the stove until thick.
Add honey or sugar to sweeten the sauce if desired.

Notes

Sauce should be stored in the fridge until ready to use. You can freeze it for long-term storing.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Teriyaki Chicken

I’m a Teriyaki sauce addict. Give me a plate of fried rice and some crockpot chicken drowned in teriyaki sauce and I’m one happy guy. For me it’s the Asian-inspired equivalent of beef gravy over prime rib and I just can’t get enough. I used chicken thighs in this slow cooker Teriyaki chicken because they have the most flavor and are so tender. You could substitute chickens breast but you’ll probably have to increase the cook time if they are large.

A Nice Meal From The Slow Cooker

I made the rice a day in advance in my slow cooker. It was slow cooker week here after all. I was quite busy and with just a little planning I was able to enjoy great dinners all week right out of the slow cooker, like this slow cooker Teriyaki chicken.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

For a little crunch, add roasted peanuts just before serving.

Also try my slow cooker Mongolian beef and my slow cooker creamy bacon chicken. My teriyaki chicken pineapple bowls are a big hit too!

Print Pin

4 from 1 vote

Slow Cooker Teriyaki Chicken

I used chicken thighs in this slow cooker Teriyaki chicken because they have the most flavor and are so tender. You could substitute chickens breast but you’ll probably have to increase the cook time if they are large.

Course Main

Cuisine American

Keyword Asian, chicken, crockpot, slower

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Calories 621kcal

Author Inspired by a recipe from Lake Lure Cottage Kitchen

Equipment

slow cooker

Ingredients

3 pounds chicken thighs boneless skinless
¾ cup sugar
¾ cup soy sauce
6 tablespoons apple cider vinegar
¾ teaspoon ground ginger
¾ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 tablespoon cornstarch
1 tablespoon cold water
rice cooked, for serving

Instructions

Place chicken in the bottom of your slow cooker.
Whisk together the sugar, soy cause, vinegar, ginger, garlic powder and pepper.
Pour mixture over the chicken.
Cover and cook on low 4-5 hours or until the chicken is tender and falling apart.
Remove chicken to a platter or bowl.
Combine the cornstarch and water and whisk into the slow cooker.
Return chicken to slow cooker and warm through.
Serve over hot cooked rice.

Notes

You can also use boneless skinless chicken thighs.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Tennessee-Style Potatoes

Slow cooker Tennessee-style potatoes have quickly become one of my favorite side dishes to make. You start with your pretty-much-standard mashed potatoes. Well, except you boil the potatoes in a flavor mix of chicken bouillon and garlic-infused water. Then you transfer them to the slow cooker where they get even creamier and even smoother. Perfect for a cold day here in Indiana. Perfect for a potluck or family get-together. The potatoes may seem like the usual. But, cooking them in the flavored water really makes for a different, richer flavor.

Don’t Throw Out The Water!

Be sure you don’t throw out the water used to boil the potatoes when they are done. Reserve a cup or so in case the slow cooker Tennessee-style potatoes get a bit thick while cooking. If that happens don’t add a lot of the water .Just add a bit, stir, and see if they’re creamy enough. If not, add a bit more.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Give my corn mashed potatoes and my slow cooker garlic Ranch potatoes a try too.

Print Pin

5 from 1 vote

Slow Cooker Tennessee-Style Potatoes

Slow cooker Tennessee-style potatoes have quickly become one of my favorite side dishes to make. You start with your pretty-much-standard mashed potatoes, except you boil the potatoes in a flavor mix of chicken bouillon and garlic-infused water.

Course Side

Cuisine American

Keyword crockpot, potatoes, slow cooker

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings

Calories 242kcal

Author Mike

Equipment

slow cooker

Ingredients

5 pounds red potatoes peeled, cut into 1/2″ chunks
1 tablespoon garlic minced
3 cubes chicken bouillon I used 3 teaspoons chicken base instead
1 8 ounce sour cream
1 8 ounce cream cheese softened, cut into chunks
½ cup unsalted butter
Kosher salt to taste
freshly ground black pepper to taste

Instructions

Bring a large pot of salted water to a boil.
Add the potatoes, garlic and bouillon and cut until the potatoes are tender but still slightly firm, 15-20 minutes.
Drain the potatoes, reserving 1-2 cups of the boiling liquid.
Return the potatoes to the pot.
Add the sour cream and cream cheese and mash until smooth, adding boiling liquid if too thick.
Season with salt and pepper and transfer to a slow cooker.
Cook on low for 2-3 hours.
Stir in the butter.
Melt, season with salt and pepper, and serve.

Notes

Russets make the best potatoes, but you an also use golden potatoes.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count