Peel the potatoes and cut them into chunks about 1 to 1 1/2 inches in size so they cook evenly and get fork-tender without falling apart.
Lightly grease the inside of your slow cooker with a dab of oil or a quick spray to help keep the potatoes from sticking.
Place the potato chunks in an even layer in the bottom of the slow cooker.
In a medium bowl or large measuring cup, whisk together the dry brown gravy mix and the water until the powder is fully dissolved and no lumps remain. The mixture will look thin now but will thicken as it cooks.
Potatoes in a slow cooker just before the gravy is poured in
Pour the gravy mixture evenly over the potatoes in the slow cooker, making sure most of the potatoes are at least partially covered by liquid.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork.
Once the potatoes are tender, gently stir from the bottom to coat all the potato chunks in the thickened gravy. If the gravy seems a little thin, leave the lid off and cook on HIGH for another 15 to 20 minutes to let it reduce slightly, stirring once or twice.
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