Begin by slicing each potato about 1/4-inch thick, ensuring not to slice completely through. Using a pair of chopsticks as a guide during slicing can be particularly helpful.

Proceed to slice your cold butter thinly, aiming for about 1/8-inch thick slices.

Cut each slice of pepper jack cheese into 8 smaller slices, totaling 40 pieces.

Arrange the butter and cheese slices alternately within the slits of each potato, following a pattern: butter, cheese, cheese, butter, cheese, etc.

Line the bottom of your slow cooker with parchment paper and carefully place the potatoes on top, ensuring the slices remain intact.

Melt any remaining butter and gently brush it atop each potato.

Season with salt to your liking.

Cook on high for approximately 4 hours, ensuring they become delightfully crisp and tender.

Prior to serving, sprinkle with optional chopped parsley and bacon bits for an added flavor burst.

In an era where convenience is cherished, this slow-cooker Hasselback potato recipe effortlessly melds simplicity with exquisite taste, promising to be a cherished addition to your culinary repertoire. Perfect for when you’re looking to bring a little extra flair to your midweek meals without the added hassle!