is smaller than 6 quarts, reduce the potatoes to about 2 pounds so they cook through and still crisp.
Food safety tips: Always start with clean, scrubbed potatoes and make sure they’re dry before adding to the slow cooker to avoid excess moisture. Cook on HIGH or LOW only as directed and avoid keeping the slow cooker on “warm” for more than 2 hours after cooking, especially at outdoor gatherings, to reduce the risk of bacterial growth. Keep the slow cooker plugged in and covered (or partially propped as directed
