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This Slow Cooker Greek Potato Stew (patates yahni) is such a delicious dish for summer, bursting with Mediterranean flavours. Potatoes are slow cooked in a tomato and olive sauce, and topped with feta for a stew that can be a stand-out main or side dish.
You Have To Try This Slow Cooker Patates Yahni
- Why choose this recipe? Not only is this Greek Potato Stew absolutely delicious, my version is also made in the slow cooker to keep costs down. It also doesn’t heat up your kitchen during the summer!
- Top Tip: If you make this Patates Yahni ahead of time and leave it in the fridge overnight it tastes even better the next day!
- Serving Suggestions: I love this Greek Potato Stew as a main course – it’s filling, but light enough to enjoy during the summer months with some gluten free flatbreads and tzatziki sauce. You could also serve it as a side to my Greek Chicken Kebabs, Greek Salad or Greek Chicken Meatballs.
Ingredients and Substitutions
There’s a printable recipe card below for these viral hot honey beef and sweet potato bowls with the full quantities. But here are the main ingredients and ideas for any swaps.
- Potatoes: I use baby potatoes or new potatoes for this recipe. If using a larger potato, cut it into large chunks.
- Tomatoes: Tinned tomatoes form the base of this sauce and are cheap and easy to find. I use pre-chopped ones.
- Vegetable Stock: Always ensure you’re using a gluten free stock cube – I tend to use Knorr which are certified gluten free. You can also use chicken stock.
- Herbs and Spices: This recipe uses dried oregano (a classic in Greek dishes), chilli flakes and allspice. The allspice really adds to the flavour!
- Olives: The most traditional olives to use are Kalamata olives, but any type of pitted olive will work fine.
I also serve this up with some Greek feta and fresh chopped parsley as a garnish. For a vegan recipe, omit the feta or use a dairy free version instead.
How to Make Slow Cooker Greek Potato Stew
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free Greek Potato Stew is to make.
Storing and Freezing Instructions
TO STORE: Any leftover Greek Potato Stew can be kept in the fridge for a few days and reheated thoroughly before eating.
TO FREEZE: You can freeze leftovers of this slow cooker Patates Yahni. You can sometimes find the potatoes go a little soft when reheating though.
More Greek Recipes
If you like this Greek Potato Stew recipe, then make sure you check out these other gluten free Greek recipes too…
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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.
- 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
Serving: 1portion | Calories: 316kcal | Carbohydrates: 49g | Protein: 10g | Fat: 11g
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