Main Dish

Slow Cooker Hasselback Potatoes with Sriracha-Honey Butter

  • Ready Time: 250min
    No Reviews
  • Prep Time: 10min
    Cook Time: 240min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 3
    Prep Method: Slow Cooker
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Recipe by: Delicious Everyday

These Slow Cooker Hasselback Potatoes are the ultimate weeknight indulgence! Incredibly easy to make in the slow cooker or instant pot and packed with flavor from homemade honey-sriracha butter.


  • 3 russet potatoes large
  • 4 Tablespoons, butter
  • 1 Tablespoon, sriracha sauce
  • 1 Tablespoon, honey
  • Salt and pepper, to taste
  • 2 Tablespoons, chives, chopped
  • 1 Tablespoon, scallions, chopped optional

Prep Time: 10min | Cook Time: 240min

  1. Wash russet potatoes and pat dry.
  2. With a sharp knife, slice the potatoes crosswise into approximately 1/4″ slices. Cut about two-thirds of the way through the potato with each slice, leaving the bottom of each slice attached.
  3. Wrap each potato in a piece of aluminum foil.
  4. Place potatoes in the slow cooker. Cook on high heat for four hours. Potatoes are done when they feel slightly soft when squeezed.
  5. Remove potatoes from slow cooker. Unwrap and set aside.
  6. Place the butter in a small, microwave-safe bowl. Heat in the microwave on high for 30 seconds, or until melted.
  7. Add the sriracha sauce and honey to the butter and stir to combine.
  8. Place each potato on a serving plate, and drizzle with the honey-sriracha butter. Garnish with fresh chives, and scallions if desired.
  9. Season with salt and pepper, to taste. Enjoy!




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