Wash the potatoes thoroughly under cold running water to remove dirt or residue. Scrub the skins gently if needed. Pat the potatoes dry with a clean kitchen towel to remove excess moisture. Check for blemishes or eyes and remove them using a small knife.

Use a fork to pierce several holes around each potato. This allows steam to escape and helps ensure even cooking.

Drizzle olive oil over each potato. Use your hands or a brush to coat the potatoes evenly. Generously sprinkle salt over the potatoes, adjusting to taste.

Place each seasoned potato in the center of a piece of aluminum foil. Fold the foil around the potato securely, ensuring it's fully wrapped with no exposed areas.

Place the foil-wrapped potatoes into the slow cooker. If making a large batch, arrange them in a single layer if possible. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The potatoes are ready when they are tender and easily pierced with a fork.

Carefully remove the potatoes from the slow cooker and unwrap. Press lightly (using a towel or mitt) to check for tenderness. Serve warm with your favorite toppings such as sour cream, cheese, chives, or bacon bits.