1. Place sliced potatoes across the bottom of the slow cooker. Cover with the brown sugar and cranberries. Mix the vanilla with the milk and pour on top. Dot with the butter and sprinkle with salt.
2. Cover and cook on LOW for 5 hours or HIGH for 3 to 4 hours until potatoes reach their desired tenderness.
3. Add pecans about halfway through the cooking cycle. Note: Pecans can be added at the beginning of the cook cycle, but they will break break down into fine pieces.
4. Let stand uncovered a few minutes before serving.
TEST KITCHEN TIP: Whole-berry cranberry sauce can be substituted for the fresh dried berries.
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
This recipe developed by Hamilton Beach Brands, Inc.