Wash and dry potatoes, wrap in foil, cut a slit in each one, and place in the slow-cooker.
Cook on LOW for 8 hours or on HIGH for 4 hours.
Remove potatoes from the cooker and unwrap.
Remove potato skin and cut potatoes into bite-size pieces.
Place liner in the slow-cooker and add back potatoes.
Add the remaining ingredients and stir gently.
Cook on LOW for an additional 20 to 30 minutes, or until cheese is melted through.
Excerpted from The Crockin' Girls Slow Cookin' Companion: Yummy Recipes from Family, Friends, and Our Crockin' Community by Nicole Sparks and Jenna Marwitz. Copyright ©2012 by Crockin' Girls LLC. Reprinted with permission of The Five Star Institute.