Slow Cooker Greek Potato Stew
A slow cooker version of this simple, tomato-based stew with potatoes, olives and feta. Patates Yahni (Greek Potato Stew) is so easy to make, a great vegetarian slow cooker recipe and perfect for summer evenings.
Servings: 4 people
Equipment
Ingredients
- 800 g new potatoes cut any big ones in half
- 1 tsp olive oil
- 1 onion finely chopped
- 3 tsp chopped garlic
- 800 g tinned, chopped tomatoes
- 350 ml GF vegetable stock
- 2 tsp dried oregano
- 1/2 tsp chilli flakes
- 1/8 tsp dried allspice
- 100 g pitted Kalamata olives
- Salt and Pepper
To serve:
- 100 g feta
- Handful fresh chopped parsley
- Gluten free flatbreads
Instructions
- Add the potatoes, olive oil, onion and garlic to a large pan (or use the slow cooker pan if it’s hob-safe) and fry for 5 minutes on a medium-high heat, until the potatoes have started to go a little brown round the edges.
- If using a pan, pour into the slow cooker. Add the rest of the ingredients (minus the feta and parsley) and stir well.
- Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.
- Once cooked, remove the lid, stir and serve up in bowls sprinkled generously with crumbled feta and chopped parsley.
Video
Notes
- Storing: Leftovers of this Greek Potato Stew can be kept in the fridge or frozen. They actually taste great the next day as the flavours mature overnight!
- No Slow Cooker? Cook this on a pan on the stovetop instead - let the potatoes simmer until cooked through.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Greek Potato Stew recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 1portion | Calories: 316kcal | Carbohydrates: 49g | Protein: 10g | Fat: 11g
