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
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
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
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.
Once the potatoes are soft, give the mixture a gentle stir. The sardines should be flaked throughout, and you’ll see a light, oily broth at the bottom with bits of soft onion. Taste a small bite and, if you like, season lightly with salt and pepper, keeping in mind that canned sardines can already be salty.
Cooked potato and sardine mixture inside the slow cooker
Serve the potato and sardine mixture hot, ladling from the slow cooker so everyone gets a good mix of potato chunks, flaked sardines, onion, and broth in each bowl. Store any leftovers in a covered container in the refrigerator and reheat gently on the stove or in the microwave with a splash of water if needed.
Variations & Tips
If you’re cooking for picky eaters, you can mash some of the potatoes right in the slow cooker at the end to create a thicker, more blended texture that hides the sardine pieces a bit. For kids who are unsure about fish, start with fewer sardines (2 cans instead of 3) and add more once they’re used to the flavor.
Mashed version of the potato and sardine mixture for picky eaters
If you have them on hand and don’t mind going beyond three ingredients, a pinch of black pepper, garlic powder, or dried parsley can be stirred in at the end to perk up the taste. A splash of lemon juice or vinegar over each serving can cut through the richness if the sardine flavor feels strong.
For a heartier meal, stir in a drained can of white beans or chickpeas during the last hour of cooking, or serve the mixture over cooked rice or buttered noodles.
Hearty variation of the stew served over noodles
Food safety tips: Always use canned sardines that are within the expiration date and discard any cans that are bulging, rusted through, or badly dented. Once opened, do not leave the sardines or the finished dish at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container.
Reheat leftovers to steaming hot (165°F/74°C) before serving, and use within 2 to 3 days. If you choose to prepare the ingredients ahead, keep the cut potatoes and onions refrigerated and only add the sardines and start the slow cooker when you’re ready to cook so the fish does not sit in the temperature danger zone for too long.
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