Step 1: Prepare Your Potatoes: Thoroughly scrub each Russet potato under cold running water to remove any dirt. Pat them completely dry with paper towels. This ensures the oil and seasoning stick well.
Step 2: Pierce, Oil, and Season: Using a fork, pierce each potato 5-6 times all over to allow steam to escape during cooking. Drizzle each potato with olive oil, rubbing it evenly over the entire skin. Sprinkle generously with coarse sea salt and freshly ground black pepper.
Step 3: Arrange in the Crock Pot: Place the prepared potatoes directly into your 6-quart or larger slow cooker. Try to arrange them in a single layer if possible, or stack them loosely to allow for good airflow. No water is needed.
Step 4: Cook to Perfection: Cover the slow cooker and cook on HIGH for 3-5 hours or on LOW for 6-8 hours. Cooking time will vary depending on potato size and your slow cooker's efficiency. Potatoes are done when they are fork-tender throughout; a skewer or fork should slide in with little resistance.
Step 5: Serve and Enjoy!: Carefully remove the hot potatoes from the crock pot using tongs. Serve immediately, sliced lengthwise and fluffed with a fork, ready for your favorite toppings. For slightly crispier skin, you can transfer them to a preheated 400°F (200°C) oven for 10-15 minutes or under a broiler for 5-10 minutes, watching closely.