This slow cooker 3-ingredient poor man’s potato and canned sardines dish is the kind of humble, stick-to-your-ribs food my grandfather swore by during hard times. It’s built from pantry basics, costs very little, and still manages to taste unbelievably rich thanks to the natural oils from the sardines soaking into the tender potatoes and onions.
Rustic bowl of potato and sardine stew on a kitchen table
Rustic bowl of potato and sardine stew on a kitchen table
Everything simmers low and slow into a rustic, brothy stew that feels comforting and filling, the sort of meal you can put on in the morning and forget about until dinnertime.
Serve this straight from the slow cooker while it’s hot, with some crusty bread or toast to soak up the flavorful oily broth. A simple side of canned green beans, frozen peas, or a basic green salad adds a little color and freshness to the plate.
Slow cooker stew served with bread and simple sides
Slow cooker stew served with bread and simple sides
If you have it, a squeeze of lemon over each bowl brightens the rich sardine flavor, and a sprinkle of black pepper or dried herbs on top makes it feel just a bit more dressed up without adding much cost.
Slow Cooker Poor Man’s Potatoes and Sardines
Servings: 4
Ingredients
2 pounds russet or yellow potatoes, peeled (if desired) and cut into 1-inch chunks
1 large yellow onion, sliced thin or chopped (about 1 1/2 cups)
3 cans (3.75 to 4.4 ounces each) sardines in oil, undrained
Directions
Prepare the potatoes by scrubbing them well. Peel them if you prefer a softer texture, then cut into roughly 1-inch chunks so they cook evenly and get nice and tender in the slow cooker.
Cut potatoes and sliced onion on a kitchen cutting board
Cut potatoes and sliced onion on a kitchen cutting board
Slice or chop the onion into thin slices or small pieces. The onion will soften and almost melt into the broth, adding sweetness and depth to the dish.
Lightly grease the inside of your slow cooker with a tiny bit of oil (you can use a little from one of the sardine cans) or a quick spray, just to help prevent sticking.
Add the potatoes to the slow cooker in an even layer, then scatter the sliced onion over the top so it’s spread throughout. This layering helps the flavors mingle as they cook.
Potatoes and onions layered in a slow cooker
Potatoes and onions layered in a slow cooker
Open the cans of sardines and pour the fish and all of the oil over the potatoes and onions. Use a fork to gently break the sardines into large flakes, tucking some down between the potato pieces so everything shares the flavor.
Use a spoon or spatula to gently stir just enough to coat the potatoes and onions in the sardine oil, but don’t worry about mixing it perfectly. The slow cooker will do most of the blending for you.
Sardines being added to potatoes in the slow cooker
Sardines being added to potatoes in the slow cooker
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the onions are soft. Avoid lifting the lid too often so the heat stays in and the potatoes cook through.
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