Make Ahead Crockpot 22 Meals

Beef and Broccoli (8 servings)

Ingredients

4 one-gallon baggies 

8 quart baggies

4 snack bags

2 lb beef, thinly sliced flank steak (½ lb each bag)

2 t beef broth granules (1/2 t each bag)

1/2 cup soy sauce (2 T each bag)

1/3 cup brown sugar (4 t each bag)

4 t garlic powder (1 t each bag)

4 t sesame oil (1 t each bag)

2 cups broccoli (1/2 c each quart bag)

8 teaspoons cornstarch (2 t cornstarch each snack bag)

2 cups white or brown rice, cooked ahead and freeze. (1/2 c each quart bag)

Label gallon bags "Beef and Broccoli". Write cooking instructions on bag.

Mix the beef and sauce ingredients in a gallon bag.  

Cooking Instructions:

Cook beef 4-6 hours.

Remove approx.1/2 cup of the sauce from the crock pot and mix with the 2 t cornstarch. Stir back into the Crock Pot.  Add the broccoli, stir again, and cook for another half an hour. 

Serve over rice.

Honey Garlic Chicken and veggies 

(8 servings)

4 one-gallon baggies, 4 qt baggies

8 chicken thighs (2 each bag)

16 ounces baby red potatoes, halved (1/4 lb each bag)

16 ounces baby carrots (1/4 lb each bag)

1/2 cup reduced sodium soy sauce (2 T each bag)

1/2 cup honey (2 T each bag)

1/4 cup ketchup (1 T each bag)

2 T garlic powder (1/2 t each bag)

2 t Italian seasoning (1/2 t each bag)

1/4 teaspoon crushed red pepper flakes (a pinch each bag)

1  teaspoon ground black pepper (1/4 t each bag)

16 ounces green beans, trimmed (separated) (1/4 lb each quart bag)

2 T  dried parsley (1 ½ t per quart bag w beans)

 Label gallon bags "HONEY CHICKEN W/VEGGIES ". Write cooking instructions on bag.

Cooking instructions:

Add all ingredients (except green beans/parsley) to each bag. Cook 6-8 hours. Add green beans/parsley during the last 30 minutes of cooking time.

CROCK POT CHICKEN TACO CHILI (6 servings)

INGREDIENTS:

2 servings each bag

3 gallon baggies, 3 snack bags

1 16 oz. can black beans, drained (1/3 can each bag)1 16 oz. can kidney beans, drained (1/3 can each bag)                 3 teaspoons garlic powder (1 t each bag)

1 medium onion, chopped  (1/3 each bag)
1 jalapeno pepper, minced (1/3 each bag)
1 green bell pepper, chopped (1/3 each bag)
10 oz. package (1 1/4 cups) frozen corn kernels (1/3 bag each bag)
1 8 oz. can tomato sauce (1/3 can each bag)
1 28 oz. can diced tomatoes, drained (1/3 can each bag)
1 tbsp. cumin (1 t each bag) 

1 tbsp. chili powder (1 t each bag)
1-1/2  tsp. dried oregano (1/2 t each bag)
1-1/2 tsp. salt (1/2 t each bag)
3/4 tsp. freshly ground pepper (1/4 t pepper)
3 boneless, skinless chicken breasts (1 each bag)
1/4 cup chopped fresh cilantro (4 t each snack bag)

Label gallon bags "CHICKEN TACO CHILI ". Write cooking instructions on bag.

Cooking instructions:

Combine all ingredients, except chicken, in crock pot and stir. Then place chicken on top, in a slow cooker. Cook for 6 hours.  Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.

48 Crockpot Make Ahead Meals in Less Than an Hour

Ingredients for all the meals

Ready for the freezer

Vegetable soup with Beef

GROCERY LIST FOR ALL 48 SERVINGS

FRESH PRODUCE

• 8 small onions

• 24 oz baby spinach

MEAT

• 6 pounds boneless skinless chicken breasts

• 6 pounds ground beef

 FROZEN ITEMS

• 2lb bag of vegetable potstickers

• 6 cups frozen mixed vegetables

SEASONINGS

• 1 teaspoon crushed red pepper flakes

• 2 teaspoons ground black pepper

• 2 teaspoons garlic powder

• 6 tablespoons Italian seasoning

• 3 teaspoons salt

• 1 cup dried minced onion flakes

• 5 teaspoons Montreal steak seasoning mix
16 teaspoons chicken bouillon granules

SAUCES

• 1.5 cups honey

• 1 cup soy sauce

• 1/2 cup ketchup

• 1 LARGE, GIANT can of tomato sauce (approx. 105oz)

MISC • 12 gallon-sized plastic freezer bags

• 12 tablespoons extra virgin olive oil (3/4 cup)

NOT NEEDED UNTIL DAY OF COOKING

• 12 slices American cheese (for cheeseburgers) 

 • Suggested side dishes
  Asian Chicken and Potstickers – fresh broccoli
  Hearty Tomato Vegetable Soup - 4 loaves of frozen garlic bread                                                             Italian Chicken – spaghetti pasta
  Monster burgers- 12 hamburger buns and salad

 modified from newleafwellness.biz

 

CROCKPOT MONSTER BURGERS

Yield: 4  gallon-sized bag of burger meat with three servings in each bag

INGREDIENTS

 • 4 pounds ground beef (1 lb in each bag)

 • 1 cup dried minced onion flakes (1/4 cup each bag)

• 5 teaspoons Montreal steak seasoning mix (1 ¼ teaspoon each bag)

 • optional: slices of American cheese,  buns not needed until day of cooking

MATERIALS

• 4 gallon-sized plastic freezer bag

PREP

1. Label each freezer bag with”3 MONSTER BURGERS”. Write cooking instructions on bag. 

2. To your freezer bags, add all ingredients and squish to mix seasonings (except cheese, buns).

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

 2. The morning of cooking, add the meat to your crockpot and smooth it into a flat layer on the bottom of the crock.

3. Cook on medium setting for 6-8 hours, or until beef is cooked through.

4. Top with cheese and replace lid for 10 minutes or until melted.

5. Slice into 3 burgers and discard grease. Serve on hamburger buns with a side salad.

CROCKPOT ITALIAN CHICKEN

Yield: 2 bags of Italian Chicken with three servings each

 INGREDIENTS

• 2 onions, diced (1 onion in each bag)

• 8oz fresh baby spinach (about 2 handfuls each bag)

• 4 ½ cups tomato sauce (2 ¼ cup each bag)

• ½ teaspoon of garlic powder (1/4 t each bag)

• 1/2 cup honey (1/4 c each bag)

• 4 tablespoons extra virgin olive oil (2 T each bag)

• 2 tablespoons Italian seasonings (1 T each bag)

 • 1 teaspoon salt (1/2 t each bag)

 • 1/2 teaspoon ground black pepper (1/4 t each bag)

 • 1/2 teaspoon crushed red pepper flakes (¼ t each bag)

 • 2 pound boneless, skinless chicken breasts (1 lb each bag)

 MATERIALS

 • 2 gallon-sized plastic freezer bags

PREP

 1. Label your freezer bags with ITALIAN CHICKEN.

2. To your freezer bag, add all ingredients, chicken last, so it’s on the bottom when you pour into crockpot

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

 COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your crockpot.

3. Cook on “MEDIUM” setting for 4-6 hours, or until chicken is cooked through. Serve with spaghetti and a salad.

CROCKPOT HEARTY TOMATO VEGETABLE SOUP

Yield: 4, one-gallon sized bag of vegetable soup (2 chicken, 2 beef) with 6 servings each

INGREDIENTS

 • 9 cups tomato sauce (2 ¼ cups each bag)

 • 6 cups frozen mixed veggies{1.5 cups frozen mixed vegetables each bag)

 •8 oz. spinach (2oz each bag, about 1 handful)

•4 onions, diced (1 each bag)

• 4 tablespoon extra virgin olive oil (1 T each bag)

• 1 teaspoon garlic powder (1/4 t each bag)

 • 4 tablespoon Italian seasoning (1 T each bag)

• 2 teaspoons salt (1/2 t each bag)

 • 1 teaspoon pepper (1/4 each bag)

• 2 lbs chicken and 2 lbs ground beef (1 lb each bag)

 • 16 teaspoons of chicken stock (4 t each bag)

 MATERIALS

•4 gallon-sized plastic freezer bag

PREP

 1. Label your freezer bag with” CHICKEN (or BEEF) VEG SOUP”, cooking instructions,

2. To your freezer bag, add all ingredients. Add the meat to the freezer bag  last so it’s the first ingredient poured into your crockpot.

 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your crockpot with 4 cups of water.

3. Cook on “medium” setting for 8 hours, or until meat is cooked through and vegetables are soft.

4. Break apart ground beef or shred chicken.

Serve with garlic bread or a scoop of rice.

Crockpot Asian Chicken and Vegetable Potstickers

Yield: 2 gallon-sized bag of chicken and potstickers with three servings each

INGREDIENTS

• 2 pound boneless skinless chicken breasts (1 lb each bag)

 • 2 pound of frozen vegetable potstickers (1 lb each bag)

• 2 small onions, diced (1 onion each bag)

• 1 cup honey (I/2 cup bag)

 • 1 cup low sodium soy sauce (1/2 c each bag)

 • 1/2 cup ketchup (1/4 c each bag)

 • 4 tablespoons extra virgin olive oil (2 each bag)

 • ½ teaspoon garlic powder (1/4 t each bag)

 • 1/2 teaspoon crushed red pepper flakes ¼ t each bag

• 1/2 teaspoon ground black pepper (1/4 each bag)

MATERIALS • 2 gallon-sized plastic freezer bag

 PREP 1. Label your freezer bag with "ASIAN CHICKEN W POTSTICKERS”, cooking instructions

2. To your freezer bags, add all ingredients.

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer for up to three months.

 COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your crockpot.

3. Cook on “medium” setting for 6 hours, or until chicken is cooked through.

Serve with steamed broccoli.

Taco Seasoning Mix

1/2 cup chili powder 2 t garlic powder 2 t onion powder 1 t crushed red pepper flakes 2 t dried oregano

1T and 1 t paprika 1/4 c ground cumin 2 T and 2 t salt 2 T and 1 t black pepper

Use 3T for every 1 pound ground beef.

For each pound of beef, 
Add: 2 tsp. of cornstarch or 1 T flour 

2/3 cup of cold water

Enchilada recipe

Super yummy enchiladas from this.
3 T of the taco seasoning mix
A small can of tomato sauce
2 cans of diced tomatoes w/green chilis (like Rotels) 
2-3 chicken breasts

1 cup shredded cheddar cheese

Add everything except the cheese into a crock pot. 
After the chicken is cooked, shred it up and add about a third of the sauce to the chicken. Roll into flour tortillas with a bit of cheese (I used sharp cheddar). Put a little sauce in the bottom of a pan, place the enchiladas in the pan, cover with the rest of the sauce, then top with cheese and bake until bubbly.

Cheesy Tortilla Soup

2 T butter/olive oil
1 minced clove of garlic
1 medium onion, chopped

2 cooked chicken breast- chopped
1 can cream of chicken soup
1 can regular or creamed corn, drained
20 oz can of Rotel tomatoes, drained (can also use 20 oz can of tomatoes and 1 can of green chilies, drained)
1/2 cup uncooked rice
1-2 T chopped cilantro
2 1/2 cups milk
11/2 t chicken bouillion
12 oz water
8 oz cubed Velveeta cheese
1 teaspoon oregano

Sauté onions and garlic in butter. 
Add the rest of the ingredients and bring to a boil. 
Cover with lid while cooking.  
Turn down and let simmer for 20 minutes, stirring occasionally. 
Okay to cook ahead and reheat the next day.
Serve with chips, cheese and sour cream.

Diana Ballantyne brought this for Mahjongg lunch at my house Dec 2012

Mexican White Bean Soup-Crockpot Version

Makes: 6 servings

ingredients

• 6
  cups water
• 8
  ounces dried navy beans ( 1 1/4 cups)
  
  
• 1
  large onion, chopped (1 cup)
• 2
  stalks celery, sliced (1 cup)
• 2
  medium carrots, sliced (1 cup)
• 3
  cloves garlic, minced (3 tsp of minced garlic in the jar)
• 1
  tablespoon vegetable oil
  
  
• 2
  teaspoons ground cumin
• 1/8 - 1/4
  teaspoon cayenne pepper flakes
• 3
  teaspoons chicken bouillon mixed with 3 cups water
  
  
  
  Right before you serve the soup, add:
• 1
  cup salsa verde or canned tomatillos if that's what you have on hand
  
  
• Topping:
  Dairy sour cream 
  1/4   cup chopped cilantro
  
  
  
  Optional:
  1 orange
• 
  

directions

1.Soak beans overnight in the 6 cups of water. Discard water and rinse beans.

OR

Rinse beans. In a 4- to 5 quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain off the water and rinse beans.

2.Add all ingredients, including the 3 cups of water, into a crockpot and cook until beans are tender, approx 8 hours.

3.Scoop about half the soup into a blender and blend slightly. (You can also use a fork or potato masher and just mash the soup until it's the thickness you like.)  Return to crock. Add salsa verde. Top with chopped cilantro and sour cream. 

Optional:

Finely shred 1 teaspoon peel from orange; then juice the orange. Stir in both orange juice and peel.

Makes 6 servings.

Bean, Cheese, Beef or Chicken Burrito Casserole for the Slow Cooker

 

Ingredients

1 small onion, peeled and diced

1 green bell pepper, seeded and chopped

2 (14.5-ounce) cans diced tomatoes, undrained

1 (4-ounce) can roasted green chiles, undrained  OR  a single of can of rotel tomatoes & chilis

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

8 flour or brown rice tortillas (brown rice tortillas are GF; read packing carefully)

4 cups cooked pinto beans (three 15-ounce cans, drained)

 

optional: 1 cup of ground beef or cooked shredded chicken

 

4 cups shredded Mexican blend cheese

optional garnishes: sour cream, sliced avocado, etc.

 

Directions:

Use a 4-quart slow cooker. If you only have a large one, that's okay--but reduce cooking time a few hours.

In a mixing bowl, stir together the onion, bell pepper, tomatoes, chiles, and spices. 

Put a layer of tortillas into the bottom of your cooker---you may need to tear them a bit to get good coverage. Add a scoop of the onion/tomato mixture and layer on a big spoonful of beans and then a layer of cheese. Repeat layers until you've run out of ingredients. Top with a healthy dose of cheese.

Cover and cook on low for 6 to 7 hours (if using a 6-quart, do 3 to 4 hours on low, then let it click over to warm--there's nothing really to cook--you're just heating thoroughly and getting the cheese to get that yummy crust).

Top with shredded lettuce, tomatoes, black olives, jalepenos, avocado, etc.

 

BBQ Chicken Roaster





Ingredients:
1 3-4 lb. whole chicken (get one that fits your crockpot) If you need to, cut it in half now, while it's thawed.
1 bottle of your favorite BBQ sauce (I use Sweet Baby Ray's Honey BBQ flavored)

The trick to cooking this straight from the freezer is in preparing the chicken before you freeze it.

1. Remove the chicken from the packaging.
2. Remove the neck bone and any other parts looming in the chicken's cavity.
3. Rinse the chicken and store it in a gallon ziploc bag.
4. Put in freezer and store until ready to cook.

When you're ready to cook the frozen chicken.

1. Remove the chicken from the ziploc and place in the crockpot.
2. Cook on high for 4 hours or until the wings just fall off the bone.
3. Remove the chicken from the crockpot and pour off the chicken broth. You can use this later if you want to make chicken soup...
4. Let the chicken cool for 15 minutes or so, then debone the chicken. It will fall right off the bone.
5. Put the chicken back in the empty crockpot and pour in BBQ sauce. Let simmer another hour or so.

This is great as a sandwich or with baked potatoes.

Slow Cooker Stuffed Peppers

4 poblano or bell peppers
3/4 lb. lean ground beef
4 T uncooked white rice
1 med. onion, finely chopped
1 egg
1 clove garlic, minced
1 t salt
1 t prepared mustard
8 oz can italian flavored tomato sauce (the spices are necessary)

1. Slice off and reserve tops of peppers.
2. Remove seeds and membranes. 
3. Place peppers in crock-pot.
4. Combine beef, rice, onion, egg, garlic, spices, salt, mustard and 3 tablespoons of tomato sauce. 
5. Mix well and stuff peppers. 
6. Pour remaining tomato sauce over peppers and replace tops. 
7. Cook on low 8 – 10 hours in crockpot.

Makes 4 servings, 240 calories each.

Stuffed Poblano Peppers

• 6 poblano peppers
• 1 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 clove garlic, crushed
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 pounds lean ground beef or chuck
• 1 1/2 cups cooked long-grain rice
• shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Preparation:

Directions for stuffed peppers with ground beef and rice

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.

Peperoncini Beef Sandwiches in the Crockpot

2 pounds beef chuck roast (frozen is okay)

one-half jar(16 oz.) peperoncini peppers (the whole jar was sooooo salty, so use only 8oz.)

optional:

6 ounces sliced mozzarella or Swiss cheese

6 hamburger buns or French rolls

Oh Steph. You must really have lost it this time. You're trying to tell me that all I have to do is pour a jar of peperoncinis on top of a hunk of beef (and it can even be frozen?!) and it'll cook all day and the meat will tenderize and shred all on it's own and I can come home after a long day at work and have a totally delicious meal?

Yes.

The crockpot rocks!! I used a 4-quart slow cooker, because it was already out on the counter top, but a 6-quart would be just fine. Plop the ingredients in, turn to low and let it cook for about 8 hours. When you get home, shred the meat with two large forks and stir. Serve on toasted bread, rolls, or buns with a slice of cheese. If you're fancy, you can broil your sandwich in the oven for a few seconds to melt the cheese.

Easy-peasy.

The Verdict.

This is a great sandwich. I was concerned that the tang and spice from the peperoncinis would be too much for the kids. It wasn't. They didn't want any of the "green things" in their servings, but ate their sandwiches happily (Adam ate the green things, in case you wondered).

Since the meat gives off so much of it's own juice, the tanginess mellows a lot and the flavor is a slight vinegary heat, but it's not muted. It's just perfect. I used mild peperoncinis, but if you like things hot--choose a spicier variety.

Source:

http://crockpot365.blogspot.com/2011/01/peperoncini-beef-sandwiches-slow-cooker.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AYearOfCrockPotting+%28A+Year+of+Slow+Cooking%29

Crockpot BBQ Sandwiches

2-3 lb. chuck roast. cubed
1 pkg. dry onion soup mix
12 oz. regular cola, not diet

1. Place meat in crockpot.
2. Sprinkle with soup mix. Pour cola over all.
3. Cover. Cook on low for 8 hours.

For sandwiches, shred with spoon, (It should be that easy. If it fights with you, it's not done!) mix with sauce and serve on buns.


Variation:
Layer 4 potatoes, sliced,  4 carrots, sliced in bottom of pot. Place meat and the rest of ingredients on top. Cook as directed.

Cowboy Casserole

This has kidney beans and green chilies and doesn't show the potatoes.

1 onion, chopped
1.5 lbs. cooked ground beef, drained
6 med potatoes, sliced 1/4 " thick
1 clove garlic, minced
16 oz can ranch beans, including liquid

15 oz can diced tomatoes, mixed with 2 T flour, with liquid.
1 t salt
1/4 c pepper

1. Layer onion, beef, potatoes, garlic and beans in crockpot.
2. Spread tomatoes on top. Sprinkle with salt and pepper.
3. Cover. Cook Low 5-6 hours or until potatoes are tender.

One-Dish Chicken Supper

4 boneless, skinless chicken breasts

10.75 oz can of cream of celery, or chicken or mushroom soup
1/3 c milk

1 pkg stuffing mix with seasonings, (chicken flavor is good)
1 2/3 c water

1. Place chicken in crockpot.
2. Combine soup with milk. Pour over the chicken.
3. Combine stuffing mix, seasoning packet, and water. Spoon over the chicken.
4. Cook on low for 5-6 hours.

Slow Cooker Chicken

This has a few peas and red pepper.

1 envelope Onion Soup Mix
2 c sour cream
10 oz. can cream of mushroom soup (I have used cream of chicken and added canned mushrooms too)

6 boneless, skinless chicken breasts (smallish ones, it's all got to fit in the crockpot)

1. Combine soup mix, sour cream, and canned soup in crockpot. 
2. Add chicken, pushing it down so it is submerged in the sauce.
3. Cover. Cook on lo for 8 hours.

Serve over rice or noodles.

Swiss Steak

1.5 pounds of round steak, 3/4" thick

2-4 T flour
1/2 t salt
1/4 t pepper

1 med onion, sliced
1 carrot, chopped
1 rib of celery, chopped

14.5 oz. can of diced tomatoes

1. Cut steak into serving-sized pieces.
2. Combine flour, salt, pepper and put into plastic bag.
3. Add steak to bag and shake to coat the meat.
4. Place onion, carrot, celery in crockpot and cover with tomatoes.
5. Cover and cook Low 8-10 hrs, on hi for 3-5 hours.

Serve over rice or noodles.

Crock Pot Vegetable Soup

Mama Mia Meat Spaghetti Sauce

2 lbs. ground chuck, browned and drained

4 lg cans tomato sauce

1 lg can tomato paste

2 T olive oil

1 c dried parsely

1/2 t oregano

2 t crushed garlic

Salt and pepper to taste



Add all ingredients to browned meat. Simmer 2 hours or put in crockpot on lo for 6 hours.




 

2 Alarm Chili

 

1/4 c chili powder (I know,sounds like alot, but it's not. Trust me.)

1 t paprika

1 1/4 t salt

1 T garlic and onion mix (about 1/2 and 1/2)

1 T cumin and oregano mix (about 1/2 and 1/2)

8 oz tomato sauce ( I sometimes use a 16 oz can of diced tomatoes, juice and all, then just use 1 can of water)

2 cans water

1 can Pinto or kidney beans

Add 2 lbs of drained ground beef.  Cook in slow cooker at least 2 hours.

Baked Potatoes

Wash potatoes.
Wrap potatoes in foil.
Place in crockpot, adding no water.
Cook on high for at least 3 hours until tender.

If  you need to speed up the process, poke potatoes and microwave potatoes  for 3-5 minutes, then wrap in foil and place in slowcooker.