Spread out half of your potatoes in the bottom of a 4 quart slow cooker.
Top your potatoes with half your sour cream, half your sliced butter, half your garlic salt and half your cheese slices. (Break cheese slices into pieces so that most of your potatoes are covered with your cheese slices overlapping as little as possible.)
Repeat layers.
Pour your milk all around your layers.
Cover and cook on low 4-6 hours or high for 2-3 hours, turning your insert halfway through cooking if your unit does not cook evenly.
Gently stir your potatoes and sauce until the sauce is well combined before serving.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.