Slow Cooker Spanish Potatoes

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  • Time icon
    Total Time
    5hrs 15mins
  • Serves icon
  • Calories icon
based on 1 ratings

This vegan potato stew combines all the smoky, sweet flavors of Spain. This recipe is hearty enough to make a delicious main meal, or serve it as a side dish to feed a crowd.

recipe updated Jul 1, 2020


  • Red onion icon
    Red onion
    1 (about 135 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Chili flakes icon
    Chili flakes
    ½ tsp (about 0.4 g)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Yellow bell pepper icon
    Yellow bell pepper
    1 (about 150 g)
  • Black olives icon
    Black olives
    8 (about 80 g)
  • Potato icon
    567.5 g (about 3 ¼)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (about 2.15 g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    368.88 g (about 1 ½ cups)
  • Vegetable stock icon
    Vegetable stock
    1 ¼ cups (about 300 g)
  • Fresh thyme icon
    Fresh thyme
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Rustic french bread icon
    Rustic french bread
    as needed


  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Medium cast iron skillet

Step preview

  1. Heat olive oil to a clean medium cast iron skillet
  2. Add red onion to the medium cast iron skillet
  3. Fry until light golden - 5 min
  4. Stir in garlic clove, smoked paprika, chili flakes and red bell pepper to the tomato mixture
  5. Add yellow bell pepper to the tomato mixture
  6. Cook - 2 min
  7. Mix in canned chopped tomatoes, vegetable stock and fresh thyme to the tomato mixture
  8. Add black olives to the tomato mixture
  9. Season with salt & pepper to taste
  10. Boil in frying pan
  11. Add potato to a clean slow cooker bowl
  12. Transfer tomato mixture to potatoes and cover
  13. Cook in slow cooker until tender - 4 hr 30 min, high heat
  14. Serve with rustic french bread
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